Green Chili Indian Bistro’s doting chefs simmer authentic northern Indian cuisine, cooked to the spice preferences of each patron’s palate. Amid the restaurant’s colorful, curtain-draped interior, dining duos or quartets can play an ice-breaking game of peek-a-boo behind menus before surprising friendly servers with their drink selections. Divvy up appetizers such as paneer pakora, house-made cheese cubes tossed in chickpea batter and plunged into a deep-fryer to attain the most golden of browns (a $7 value). Garlic naan (a $4 value) warms tabletops for a few fleeting moments before being ripped apart by a swarm of hands, similar to a lone headband gifted to the Harlem Globetrotters.
Standing as high as the chefs' shoulders, a 1,000-pound clay oven heats classic Indian meals inside a pot-like chamber that reaches temperatures of up to 900 degrees Fahrenheit. The massive tandoor oven adds signature smokiness to a variety of comestibles, from soft naan bread to the customer favorite butter chicken, whose boneless slivers of meat come drenched in a creamy tomato sauce.
Curriez Indian Cuisine's pair of chefs, each with nearly two decades' worth of culinary experience, uses only halal meat when compiling hearty dishes. They can also leave meat out of the equation for vegetarian fare prepared on a separate, meat-free platform. Guests may enjoy their authentic Indian meals seated at a table or booth or inside the private dining room, which can seat up to 30 people with no more than three legs apiece.
Thrill your tongue with the tantalizing tastes of India with today's aromatic Groupon: $9 gets you $18 worth of Indian cuisine at Tun-du-ree, the food-trailer-turned-sit-down-restaurant of tandoor-cooked flavorificness. Tun-du-ree follows the Ayurvedic traditions of balancing herbs, vegetables, and meats in healthy and delicious combinations, creating a flavor harmony that will send your tongue into complex yogic poses.Order: “Hi, I’d like a venti non-fat, no foam, no water, six-pump extra hot chai tea latte, and make it quick.” Translation: Just because I’m changing a diaper while I place this order doesn’t mean I won’t punch you in the brain if you get it wrong.
The chefs at Deeya Indian Cuisine go to great lengths to bring the traditional flavors of India's northern Punjab region to Clearwater. In addition to embracing traditional cooking techniques?such as roasting breads and skewered meats within a clay tandoor oven. They also import a number of rare herbs and spices directly from India via giant slingshot. The distinctive combinations of turmeric, ginger, garlic, curry powder, coriander, bay leaves, and garam masala lend even more South Asian flair to the menu items. In addition to tandoor-baked chicken in a creamy tomato-based gravy, these menu items also include fiery lamb vindaloo and yellow lentils flavored with cumin and cilantro. Some of these dishes may be served with an incendiary level of spice, although the servers happily recommend dishes to suit virtually any palate.
Mayuri Indian Restaurant's servers dole out traditional Indian fare—including numerous vegetarian entrees—in a casual dining area with two flat-screen TVs. The menu includes regional specialties such as northern Indian paratha, or flatbread, and southern Indian dosa, or black-lentil crepes, as well as a smattering of Chinese fried-rice dishes. For large groups, chefs can tote sprawling catering spreads to on-location events or host up to 100 people at an onsite banquet hall.