Miki Trikha and his wife, Nidhi, hope to expose Americans to the popular street foods of Mumbai, where businesspeople on their lunch breaks crowd together, the scents of buttery naan billowing around them on the warm breath of ovens. The couple, who also operate an Indian grocery store,
glide across a dining room that the Daily Herald calls “cute and contemporary.” Vibrant portraits span the length of the walls beside colorful, leaf-painted tables. Above a treat-filled glass case, a large menu board guides diners, explaining the flavors and lore behind Mumbai-style chaat. The popular street food combines a piece of fried bread with toppings including pomegranate, chickpeas, and tomato sauce alongside golden samosas and dumplings stuffed with zabiha halal meat or soaked in creamy yogurt.
The metallic symphony of a busy kitchen drifts into the room as chefs forge veggie crepes and crown tandoor chicken and lamb with fresh mint chutney. While downing imported Indian sodas, guests admire the eatery's high ceilings and exposed rafters, which shake with laughter and leave space for exaggerated gestures during fishing stories.
Our mission is to be the fines ethnic grocery store in the hearts and minds of our clients, employees, distributions and neighbors. We always try to surpass our clients expectations ! As a result in our stores you will find items not found in other stores.
Every four–six weeks, Cemitas Puebla's owner and chef, Tony Anteliz, sends a family member to Mexico to gather ingredients such as chipotle peppers and giant cinnamon sticks. He relies on time-tested family recipes honed in Puebla, Mexico to assemble these imported ingredients into sandwiches, tacos, and salsas that have been praised in the Chicago Tribune and on WTTW 11’s Check, Please!. Food Network's Diners, Drive-ins and Dives highlighted the restaurant’s signature cemita sandwich: sesame-seed-bread laden with fresh oaxaca cheese, papalo—a fragrant herb grown in Tony's mother's garden—house-stewed chipotles, and a choice of meats such as breaded pork and carne asada. Inspired by Lebanese shawarmas, tacos arabes begin with layers of pork shoulder and onion skewered on a rotisserie. The stack of meat rotates as slowly as a ferris wheel being ridden by a herd of elephants before a member of the open-air-kitchen staff shaves off tender meat and tucks it into pita-like tortillas.
Inside a sizzling tandoor oven, 15 styles of naan, paratha, and roti soak in the heat until they start to take on a slight char. Peacock's chefs then pull them out of the oven, serving them hot as an accompaniment authentic tandoori meats and curries. Dining here is an experience for all the senses, from the soft cheese stuffed inside paneer naan to the spicy murg vindaloo. Almonds and pistachios inside the nuts naan give a tender crunch and make it easy to sop up sauces such as the creamy murg kurma or one of many shrimp or lamb dishes. Vegetarian options also abound for people eschewing meat or hoping a vegetable a day will keep a full range of medical professionals away.
Cookies by Design creatively crafts trays, bouquets, baskets, and other delicious arrangements of custom-baked treats. Large enough to serve at a party or top off a family dinner, cookie cakes marked with the official logo of a favorite NCAA team sweeten fans' devotion and can take the place of a dilapidated foam finger for cheering at big games. Fresh-baked chocolate-chip cookie dough combines with hand-decorated icing matching the college's signature colors and an optional personalized message (up to 25 characters), which can read "Championship Bound" or "Graduate or Else." Fans can demonstrate their dedication by devouring a cookie cake designed to honor schools such as the University of Oklahoma, Oklahoma State University, Ohio State University, or the University of Texas. Collect your cake from the Oklahoma City storefront, or have it delivered for an extra fee.
Tasty Thai’s chefs have been keeping the citizens of Vernon Hills stuffed with Thailand’s spicy, basil-speckled food for more than 15 years. During that time, they have served countless orders of homemade egg rolls, color-coded curries, and Thailand’s beloved stir-fry dish, pad thai. To complete meals, the eatery’s entrees can be bookended with a bowl of hot-and-sour tom yum soup and a plate of Thai custard made with a blend of eggs and coconut milk.
Eight Piece is all about serving up food fresh and fast, yet each of the restaurant’s dishes remain meticulously prepared. As chefs layer fresh fish and vegetables into their signature versions of California and Philadelphia rolls, guests watch on through glass like proud parents and point out the roll they named after a grandparent. In an interactive turn, diners are encouraged to create their own sushi rolls from a menu of base rolls, creative toppings, and sauces. From those choices, chefs can add heat to a vegetarian roll with a chili oil-infused kamikaze mixt topping or cool down a chipotle roll with an individual topping of avocado and a sauce. With sushi plates in hand, diners are invited to nestle into the airy dining room where neon lime chairs and white banquettes invite conversation and leisurely dining.