Inside Tandoor, chefs chop, stuff, and bake 100% Halal Zabihah ingredients, weighing down tables with authentic Northern Indian and Pakistani dishes topped with freshly made curries. This BYOB eatery cooks its breads and tandoori items in clay oven or underneath the flame of a single match.
Ginger, saffron, and other aromatic spices mingle in Hot Basil Cafe's kitchen, where chefs create dishes inspired by Indian and Thai cuisines. The kitchen maestros prepare Thai dishes such as cashew-nut chicken and spicy catfish, filling place settings alongside tiger prawns and cream pepper chicken baked in an Indian clay oven. They round out each meal with Thai-style iced coffee and indian fruit lassis, as well as wines and ice creams.
Plates sail through Naan -N- Curry laden with freshly prepared Indian and Pakistani favorites. Billowing sheets of fabric swoop down from the ceiling, from which hanging lamps illuminate halal feasts complemented by libations and bejeweled drinking horns brought from home. A slew of curries, juicy tandoori meats, and vegetarian dishes may be enjoyed between the restaurant's red-orange walls or at home through the delivery service.
India Sweets & Catering subscribes to the idea that many hands make light work. Since opening in 1992, it has tried to help make get-togethers easy by shouldering a portion, if not all, of the workload with its catering services. At its restaurant, the chefs take care of the cooking. They serve platefuls of halal Indian and Pakistani cuisine that are made with meats including lamb, goat, and tandoori chicken. India Sweets & Catering’s event managers take care of pretty much everything else. Their Flamingo banquet halls in Vallejo and Sacramento host events in large rooms with chandeliers and enough space for 500–600 people, or one breakdancing Paul Bunyan. For on-location events, customers can rent plates and silverware; the services of bartenders or tandoori chefs; or decorations such as backdrops, centerpieces, mandaps, and dulha or dulhan chairs.
The chefs at Mint Leaf follow family recipes to fashion Northern Indian dishes with seasonal, organic produce, free-range meats sourced from local farmers, and spices handpicked by family back home in India. Kebabs spear mahi-mahi, chicken, and other meats marinated in a house-made yogurt sauce before baking in a clay tandoor oven. A collection of vegetarian, vegan, and gluten-free options eases the strain of dietary restrictions. Mint Leaf's selection of more than 50 wines and specialty cocktails helps temper the heat when guests get ambitious in selecting their meal's spice level. On select nights, local musicians entertain diners as they eat and inspire guests to break it down on the dance floor after finishing their meal or winning a game of I Spy.
Skewers of chicken and shrimp simmer in a clay tandoor oven, filling the dining room with the heady aromas of ginger and cumin. Tandoor baking is one of many time-tested cooking methods that the chefs employ at Taste of the Himalayas, along with tossing shrimp with traditional Indian spices and stuffing steamed dumplings with minced cabbage and homemade cheese.
The restaurant's decor matches its cuisine with regards to cultural authenticity, with a mural of the Himalayan countryside spanning an entire wall with saturated blue skies and green foliage. Its swirling designs echo the curves of carved wooden chairs and heavy brass serving bowls, and white tablecloths are exact replicas of those worn by real Nepalese ghosts.:m]]