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, quail, and calamari with Indian recipes.
At Mint Indian Cuisine, it's the smallest parts of the dish that matter—the spices. With marinades, chefs infuse their meals with loud or subtle flavors that ring through the mouth like edible symphonies. A secret mixture of Indian seasonings soaks into their signature dish, the Mint chicken kebab, for a full night before the food gurus heat it in the tandoor oven. That oven also pours out freshly baked naan, which meets the standards of full flavor by donning layers of garlic or rosemary. Pounded spices accompany handpicked spinach and seasonal ingredients in vegetarian platters, which act as zestier alternatives to meat than imaginary steaks.
With so many herbs and flavors at its disposal, the kitchen experiments with Indian staples and more obscure dishes alike. Chefs cover the chicken tropical tang, for example, with a raw mango paste and a light coat of spices, simultaneously evoking and augmenting West Indian traditions. Guests can sample this and other dishes that range from fiery to sweet while live sitar music spreads a sense of serenity throughout a dining room accented by white tablecloths.
Realizing the region's dearth of Indian eateries, the owners of Shalimar Tandoor Grill and Bar opened their doors to give their friends and neighbors a first or umpteenth taste of the subcontinent's cuisine. The decadent dining room of deep red booths and walls hosts a panoply of vibrant spices and rich aromas that emanate from curries, kebabs, and tandoor-grilled dishes custom-spiced to four levels of heat. To cool down tongues and thwart the growth of uvula cactus patches, the owners added a full bar stocked with domestic and Indian beers and an impressive list of classic and house cocktails infused with an Indian twist.
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.