IndAroma's inventive chefs ferry flavors across culinary borders, regaling tongues with francophilicly enlivened Indian classics. The menu teems with curries, kebabs, naan pizzas, and succulent wraps, such as the marinated, tandoori-baked lamb kebab in cucumber sauce ($7.50), which provides the portable edibility of a laptop made of toffee. Rummage through the samosa chaat ($4.90), a treasure chest of chickpea curry, onions, mint, and spicy garlic-and-tamarind sauce or seek the comfort of boneless chicken biryani's flavorful warmth ($8.99). Petit fours and éclairs bask alongside a profusion of cakes each as sweet and unique as the fingerprint of an Oompa Loompa and served by the slice in flavors such as black forest, mango, and pistachio.
You might momentarily forget your hunger when you step into Curry Mantra's striking, newly expanded dining room, where vivid Indian artwork speckles the warm orange and yellow walls. Your appetite is reawakened, however, when you peer into the large kitchen window and catch sight of juicy morsels of lamb, salmon, and chicken waiting to be cooked in tandoori ovens. When discussing his decision to install a kitchen window with a food critic Tom Sietsema from the Washington Post, owner Asad Sheikh explained, "I want my customers to see what's going on in the tandoor." He's proud of the work that goes on in his kitchen, which earned Curry Mantra a spot on Northern Virginia magazine's 50 Best Restaurants list in 2011, 2012, 2013, and 2014, as well as Washingtonian Magazine's Best of Fairfax 2013. His chefs pull culinary inspiration from all four corners of India, folding lamb, chicken, and seafood into a wide variety of flavorful curries and fiery vindaloos. To craft their goat biryani rice dish, the chefs use a generations-old recipe passed down to Sheikh from his grandmother, peppering aromatic basmati rice and tender goat meat with saffron and nuts.
Silverware clinks against glass tabletops in the dining room, where diners sip on glasses of wine and creamy mango lassi. Come lunchtime, a buffet table will stretch across the room, lined with silver trays of freshly made dishes. On the weekends, the eatery hosts live music, as traditional flutists and drummers play classical Indian music and the theme from Three's Company upon request.
Fashioned after Jaipur, a gem of Rajasthan, Jaipur Royal Indian Cuisine excites the senses with aromatic spice mixes prepared separately each day for each dish. Among an interior of authentic figurines in elaborate dress and strung beads baring images of vibrantly colored birds, they serve a menu of traditional dishes rooted in North Indian cuisines. That includes rich grilled lamb, chicken, and seafood, as well as complex curries and plenty of fresh vegetarian dishes. They welcome guests to pair such variety of tastes with flavorful beverages such as aam ki lassi, a whipped mango and yogurt drink.
After the success of Bombay Bistro’s first location in Rockville, Maryland, chef K.N. Vinod and partner Surfy Rahman opened the Fairfax eatery in 1995. Like their first restaurant, the new location continues to serve fine Indian cuisine in a setting complete with Indian artifacts and warm colors. Savory dishes such as tandoori salmon and lamb vindaloo have attracted guests such as Madeleine Albright and visiting ministers from India, while a daily buffet attracts rumbling bellies.
Bollywood Bistro's exciting cinema-themed menu keeps taste buds on the edge of their chin-seat from trailer to grand finale. Start your palate's passage to India with an order of delicately spiced and fried white-meat chicken pakores ($5 for five pieces) or vegetable samosas, which stuff seasoned potatoes and peas into crispy pastry ($2). Bollywood Bistro offers nine types of Indian breads including classic naan ($2), as well as stuffed varieties such as aloo naan, which comes stuffed with potatoes, ginger spices, and herbs ($2.50)––any of which dutifully accompanies an entrée until they both meet their fate in the jaws of a hungry patron.
The chefs at Touch Indian Cuisine apply their passion to regional Indian fare by perfectly seasoning slow-cooked sauces, searing meats, and baking house-made naan. Tandoori chicken tikka ($13) lowers a drawbridge into its boneless chicken fortress, granting diners permission to feast upon the perfectly roasted spires. Guests can also feast upon plates of dal makhani ($9), or use its tomato and fenugreek seasoning to paint a detailed self-portrait on their tablecloth. Challenge friends to a gobi keema mutter ($9) speed-eating contest and scarf down spiced cauliflower and green peas, saving room for a bonus round of lamb biryani ($12). Marinated in sweet milk, ras malai ($3) signifies a satisfying meal's end by taking credit-card transactions and dispensing after-dinner mints. In addition to dinner, Touch Indian Cuisine throws a daily, all-you-can-eat smorgasbord ($6.99–$10.99) of their most celebrated dishes, filling bellies and smuggled in lawnmower bags with delicious edibles of all kinds.