Peacock Garden’s executive chef Gurpreet Singh—who carries a James Beard Foundation win under his belt—calls upon his culinary expertise to curate a menu of spice-laden sauces, colorful curries, and tender tandoori. Creamy kormas and masalas flecked with spices can all be accompanied by a variety of proteins, such as goat, lamb, seafood, and chicken. Vegetable dishes mingle cheeses and cream with bunches of cauliflower, slices of roasted eggplant, lentils, or beans. The richness found in Peacock’s dishes can also be found in its ambiance—gilded, velvety chairs, gold trim, and plush drapery let guests dine regally sans ill-fitting crown and surcoat.
Festooned in red and green and warmed by heat lamps, The Great Onion cultivates a festive atmosphere on its covered patio that is only elevated by the sizzling dishes served to smiling patrons anxious to dive into the fresh food. To customize their dining experience, patrons can build their own combo, which may include enchiladas, hard or soft tacos, or taquitos and is always served with rice, beans, and guacamole. The chefs specialize in seafood dishes and also whip up specialties such as steak fajitas or chicken molcajete and the aptly named Great Onion Delight burrito, stuffed with steak picado and chile rellenos and served wet with red or green salsa. And to keep the festive atmosphere going, The Great Onion offers a happy hour everyday and a lunch buffet that entices large groups to come in for a meal and stay for a group hug.
Using only fat-free vegetable oil, seasonal vegetables, and fresh meats, the chefs of Nirvana Indian Cuisine whip up authentic Indian dishes in their sunny, open space. White table clothes set the stage for heaping plates of curries and naan, and lunchtime diners can sample bites of everything during the lunch buffet.
Indian cuisine is famously complex, but diners at Koyla Indian Restaurant get at least a peek at how it's prepared. The restaurant's signature cooking method is right in the name—koyla means "coal"—and chefs use its heat in full view within an open kitchen. Cinnamon and cloves, garlic and saffron fill the air as marinated chicken, shrimp, and goat simmer and sizzle. Although grounded in the cuisine of Northern India, founder Deep Singh and his chefs demonstrate a strong taste for experimentation. That's evident in the large menu's Indo-Chinese section, which holds hybrids such as chili paneer—the traditional Indian cheese spiked with house-made chili sauce. Pesto chicken and calamari masala reflect Singh's time as the proprietor of a small Italian cafe.
A mural of an especially cuddly-looking Taj Mahal brightens one wall of Koyla's softly-lit dining room. The motif continues as painted chili peppers wind around the room behind an ample buffet, served alongside champagne on the weekends.
Namastey India looks like a small grocery store from the outside, but once inside, you’ll catch a delightful whiff of the OC Weekly's Best Indian Restaurant. According to the Los Angeles Times, owner, chef, and New Delhi transplant Ashish Pal grinds his own spices and bakes every batch of bread to order because he "wanted to do it authentic, do it right, do it the way it should be." Pal churns out regional fare such as channa batura, a spicy chickpea dish, as well as Indian staples, including samosas as perfectly crispy golden as if they were dipped in Midas’s fryer.
In the kitchen of India House Restaurant, Chef Bassi prepares lamb biryani, chicken tikka masala, tandoori shrimp, and other Indian cuisine. Located in the heart of Buena Park, the eatery welcomes guests with lemon-yellow walls and crimson tablecloths.