Saffron's chefs toss fresh ingredients together to craft Indian fusion cuisine as vibrant as the eatery’s blue and purple neon lights and orange draperies. Laden with delicious tandoor dishes, Bombay favorites, vegetarian plates, and other good-mood-inducing fare, buffet carts roll out during lunchtime, facilitating all-you-can-eat samplings and all-you-can-throw food fights. A full bar slings imported beers, wines, and liquors, perfect for lubricating lips between bites, and a 150-seat banquet hall accommodates large groups of hungry humans determined to celebrate a special event.
Embracing the traditional flavors and aromas of Indian cuisine, the chefs at Taste of India strive to create richly satisfying meals using fresh, high-quality ingredients. A tandoor oven and pet dragon help them to roast spice-crusted orders of chicken, lamb, and seafood before they crown each dish with creamy sauces or fiery gravies. In addition to meat-laden entrees, the team forges platters of vegetarian-friendly fare with house-made cheese and marriages of vegetables.Though the environment is casual and airy, crisp white tablecloths drape each table in the dining room. Burgundy carpeting and green-tiled wall patterns add splashes of color, and large windows flood the space with natural light.
Shikara's chefs strive to represent India's rich culinary history with a menu that includes familiar staples alongside more contemporary fusion cuisine. An imported tandoor oven roasts discs of naan and skewers of chicken according to time-honored North and South Indian recipes, and liberal doses of fenugreek seeds, ginger, and chilies add distinctively traditional aromas to many of the restaurant's dishes. However, the chefs also demonstrate their range by forging a spread of Indo-Chinese dishes, including stir-fried rice and chicken in soya sauce. These flavors—which can be washed down with a full selection of Indian beers—demonstrate the culinary interplay between the two nations' cultures without the mess of a UN-moderated food fight.
At Viceroy of India Restaurant, culinary craftsmen blend the piquant, regional flavors of northern and southern Indian cuisine with a slew of adroitly seasoned meat and vegetarian dishes. The menu reads like a who's who of Indian edibles, starring such favorites as chicken tikka masala, spicy lamb vindaloo, and assorted vegetarian curries that bathe fresh vegetables in mild or spicy sauces. Appetizing aromas emanate from the eatery's kitchen as leavened naan bread bakes in a traditional clay oven, and an extensive selection of wine, beer, and classic cocktails spill into eager vessels. Each table's presentation of flowers, cushioned wooden chairs, and glowing candles woos guests in search of a venue for a romantic evening, group banquet, or first foray into fire swallowing.
Kama Indian Bistro’s menu of fresh and authentic Indian cuisine offers a delicious variety of traditional, meat-filled, vegetarian, vegan, and gluten-free eats. Deploy butter and garlic naan ($3.50) parachutes onto low-lying dinners of lamb vindaloo ($16) and chicken tikka ($14), or opt for steaming-hot bowls of mulligatawny soup that can cure common colds with a congestion-busting combination of lentils and South Indian spices ($3.50). Decision-making addicts can deliberate over an extensive drink menu of wine, beer, cocktails, and yogurt-filled lassis. Use two Groupons at tables of five or more to share spicy meals with friends or to jazz up the palates of bland coworkers before icing mouths with kheer, cardamom-flavored cold rice pudding infused with almonds and raisins ($4). Helming the kitchen of this villa of victuals, Chef Moni has 40 years of experience under his apron and brings his expertise in Indian, French, and continental cuisine to Kama Indian Bistro, where warm lights interact with candlelit tables and darkly hued walls to craft an inviting eatmosphere.
Within Cuisine of India's modern dining room, Rahul Saigal strives to merge contemporary methods of culinary science with his family's longstanding kitchen traditions. Evidence of his success graces the eatery's crisp white tablecloths, where whole spring chickens from the tandoor oven rendezvous with curries simmered over a slow flame.
Full lunch and dinner buffets insulate plates with dishes such as spinach pakora, chicken masala, lamb curry, and alu mutter, plus garlic naan for sopping up sauce and traditional desserts for testing the severity of a budding dental cavity. Furthermore, Cuisine of India's catering can accommodate events for up to 2,000 guests with food, crystal, and linens.