The cooks at Cool Breeze subvert many of the clichés of Indian cuisine, creating an all-vegetarian menu stocked with chaat—small-plate snack foods—as well as South Indian dishes. Diners can enjoy a multitude of curries and chickpea dishes, or dig into desserts such as Indian butterscotch ice cream.
The chefs at Paradise India Cuisine use traditional techniques and ingredients shipped directly from India to craft their dum biryanis. That kind of authentic touch spreads across their menu replete with classic fare such as Chettinad goat curry, lamb vindaloo, and chicken tikka masala. To add a modern touch to their feast-worthy collection of classic cuisine, they now cook up crab, variety of dosas and authentic indo-chinese items such as chilli chicken, manchurians and noodles, and fried rice.
To the chefs at Mantra, atmosphere is nearly as important as taste. That’s why they serve contemporary and traditional Indian cuisine against a vibrant red floor, energetic pink mural, and eclectic array of artwork. Potatoes and peas fill the deep recesses of warm, deep-fried samosas, and lettuce wraps cradle tandoori mushrooms, paneer, and sprouts. Transported to tables via an utterly silent elephant in the room, entrees satisfy appetites via lamb vindaloo's spicy sauces and murgh tikka masala's ginger-and-garlic-marinated tandoori chicken. Finally, delectable desserts assuage sweet teeth with mango-flavored mousse, milk dumplings in rose-flavored syrups, or a carrot pudding sculpted into the diner's favorite geographical region. Sleek tables and chairs parade their modern lines across the restaurant's elegant dining room, which makes for an ideal setting for a first date, second platonic dinner, or third attempt to find lukewarm porridge.
Azitra dishes out flavorful, upscale Indian delicacies made from fresh, natural ingredients in a luxurious, relaxed atmosphere. The varied menu, like tricking out a penny farthing with chrome spinners, melds traditional favorites with contemporary techniques. Chow on a cheesy palak paneer ($13) or a mustard-marinated salmon jhol ($22), or sup on a succulent lamb vindaloo ($17) or delectable dal makhni ($12). Diners can explore more complex flavors and corking procedures by pairing plates with one of various wines or tandoor-fired breads.