Great India Cafe's Studio City and Woodland Hills menus play host to a wide variety of Indian delicacies. Chefs use only fresh and high-quality ingredients in each dish, starting with appetizers such as the ever-popular samosas ($4–$4.50, depending on location) and sev puri ($4.95–$6.50). Vegetarian aloo gobi, made with cauliflower, potatoes, fresh tomatoes, ginger, green chili, and ground coriander ($9.95–$10.50), packs in enough rich flavor to serve as a suitable food-pyramid-top offering to a pharaoh. Green chicken tikka updates a classic by mixing cilantro, ginger, garlic, mint, and basil into the traditional house-made sauce ($12.95–$14.95).
The Indian Kitchen's extensive menu of authentic Indian fare transports palates to across the globe with delicious curry, creamy paneer, and juicy tandoori-roasted meat. Carefully selected spices infuse the air with rich aromas, nurturing bodies with ancient Ayurvedic seasoning techniques designed to balance the metabolism and cause temporary invisibility. Meals of savory lamb, chicken, and beef immerse tongues in meaty flavor, whereas ample vegetarian options pepper taste buds with a medley of tomatoes, mushrooms, beans, and greens. In addition to chowing down on an impressive array of mouthwatering entrees, guests supplement Indian feasts with warm flatbreads fresh from the clay oven, refreshing chutneys, and a lineup of Indian beers, chais, and yogurt-based lassi drinks.
Named for a princess of Mughal legend, Anarkali celebrates the cuisine of India with a menu of fluffy flatbreads, mouth-watering curries, and charcoal-roasted tandoori treats. Cooks draw on the culinary traditions of Bengal and North India, breathing life into every meal with fresh blends of spices created to complement the texture, taste, and singing voice of each dish. Guests absorb the exotic aromas and flavors of the restaurant's ever-changing menu from 11 a.m. to midnight, savoring the delicious tastes of vegetarian plates, rich sauces, and juicy roasted meats every day of the year.
East India Grill’s talented chefs invoke the diverse culinary traditions of South Asia with mouthwatering feasts of Punjabi and Indian cuisine. Curries infused with exotic spices entrance taste buds and catch eyes with their sunny yellows, vibrant reds, and lush, vivid greens. Tandoori chicken nearly falls off the bone as it emerges from a clay oven. Sauce-draped veggies, mango-slathered ribs, and ginger-crusted lamb arrive on tables draped in elegant, saffron-colored cloths. On warm days, diners soak up rays on a sunlit patio framed with waving plants and electrified fences to keep the tigers prowling nearby at bay.
In an opulent, Eastern-inspired dining room that steeps in the scents of intoxicating spices, Nirvana blends classic Indian cuisine with the sophistication of Beverly Hills. Chefs call on both traditional Indian grilling methods and the excitement of new flavors to prepare an assortment of unusual dishes, ranging from unique curries and tandoori breads to whole legs of lamb marinated in Indian rum and spices. Beyond the vibrant mural and white booths of the dining room, the lounge and bar lure patrons in with the comfort of canopied beds, damask sofas, and the tranquil gaze of a giant Buddha's head. A flowing river—sealed with glass to protect feet from above and seafood escapees from below—runs along the floor and leads guests through each of the restaurant's distinct areas.
Bombay Palace's expansive menu dons a mélange of piquant platters. Start off with the savory vegetable pakora ($7), a motley band of vegetables coated in chickpea flour and fried. The restaurant's clay oven bakes entrees and bread to perfection, complementing dishes like the chicken tikka ($21), which mixes boneless chicken cubes marinated in yogurt and spices, and can be paired with white-flour naan ($4). Restore a stomach's veggie rations with the kadai paneer ($17), a succulent blend of cottage cheese, green peppers, dried fenugreek leaves, and cardamom, or the vegetable biryani ($17), its basmati rice and fresh greens baked into a casserole with saffron, nuts, and raisins.
The chefs at India's Tandoori shepherd guests through a highly enjoyable lesson in South Asian cuisine, expanding palates with piquant feasts of biryanis (rice-based meals), curries (stew-like dishes seasoned with traditional spice blends), and paneers (meals that highlight fresh Indian farmer cheese). In addition to chicken, shrimp, fish, and lamb, legumes such as lentils and chickpeas play major roles on the menu. It’s easy to argue that all dishes taste better when supplemented and scooped up by pieces of fresh naan bread, still warm from the tandoor oven, or classic desserts such as basmati-rice pudding accented by sweet cream, nuts, and raisins.
Customers can carry the scents and tastes of India's Tandoori to parties and banquets with catering services or by using any leftover daal makhni—spiced lentils stewed in cream and butter—to add nice brown pigment to a pair of dress shoes.