Named one of the top 10 South Bay ethnic restaurants by the Daily Breeze, Al Watan has served up authentic Indian and Pakistani fare for more than 25 years. Much of the menu is cooked in a traditional clay oven, bringing intense heat to meaty specialties such as the tandoori chicken, expertly spiced to the rich orange hue of a dying sun ($6.99). Lamb, goat, and beef are also offered, cooked in a variety of regional spices and sauces. The naan, also cooked in the clay oven, includes plain ($1), garlic ($1.99), and butter ($2.25) varieties to mop up the savory leavings of the entrees. An extensive vegetable selection ensures that noncarnivores will find something to put in their bellies. Tongues stung by spice can seek succor in the cool sanctuary of the lassis or mango shakes ($2 each).
The founders of Annapurna Southbay chose to name their restaurant after a Sanskrit title for the goddess of the harvest, and it's easy to see why they chose that name for the Annapurna special dosa. Measuring four feet in length and spanning almost an entire table, this is just one example of the chefs' dedication to hearty, bountiful meals. Most of the menu focuses on cuisine from India's four southern states— Andhra Pradesh, Tamilnadu, Kerala, and Karnataka—uniting the coconut, tamarind, and dried red chilies that characterize so many of the region's dishes. These ingredients add their distinctive flavor and spice to orders of tandoor-roasted chicken, fiery lamb curry, and slow-cooked lentils.
Echoing the restaurant's pastoral inspiration, the dining room boasts a verdant, leaf-like wall pattern above the line of burgundy-hued booths. Blooming flowers adorn the buffet area, and stone tiles from the backyard quarry line a wall near the storefront windows.
Amid the golden glow of orange hanging lights, Manas Indian Cuisine celebrates India’s rich cultural heritage with a menu of exotically spiced traditional dishes. Chefs stir up house-made chutneys and yogurts, yielding savory sauces easily sopped up with sides of fresh-baked naan and poori bread. Crispy starters sizzle in 100% vegetable oil devoid of cholesterol or trans-fat, and the spiciness of curry-laden lamb, seafood, and chickpea dishes can be customized to each diner’s request. A selection of beers, cocktails, and wines by the glass or bottle cools tongues without flash-freezing dessert in liquid nitrogen.
At Akbar Cuisine of India, the tandoors are always busy, whether they're puffing up nan and paratha breads or baking the spices into traditionally prepared lamb and chicken, as well as unusual house specialties. The Chilean sea bass, one of the restaurant's most popular dishes, scintillates taste buds with herb-marinated and grilled slivers of fish. The unconventional twists on traditional flavors last through dessert, which can include mango cheesecake. Chef and owner Avinash Kapoor pickles fresh chutneys each day. His staff also gives the pepper-lamb curry a hint of saffron and the prawns an unfounded rumor of coconut. The menu also features coco lamb, chicken tikka masala, saag paneer, and other made-to-order curries that make great diving pools for freshly baked naan and roti and poor insulation for condominiums.
Inspired by the authentic home cooking of specially trained chefs in India, Mayura excites lethargic taste buds with traditional South Indian dishes cooked to satisfy vegetarians and carnivores alike in two separate kitchens. Delicate dosa, a crêpe made with rice and lentil, wraps itself around spinach, garlic, and potatoes in the spinach masala dosa ($6.95) and paginates itself with spiced potatoes in the paper masala dosa ($7.95). Spice seekers can ignite savory glands with the chicken tikka masala, a dish marinated in spices and roasted in a clay oven ($9.95), or the haleem—chunked, marinated meat cooked in curry sauce ($8.95). A selection of beer, wine, shakes, and lassi, a yogurt-based drink, complement Mayura's fiery cuisine and calm the contentious battle between liquid and solid foodstuffs.