Spice India's chefs follow Punjabi traditions as they cook up authentic northern Indian cuisine to fill hearty lunch buffets with saucy fish curries, lamb vindaloo, and vegetarian paneers. While meaty kabobs cook in tandoori ovens, cooks knead more than 15 specialty breads, including garlic naan, unleavened paneer kulcha filled with homemade cottage cheese, and their house bread stuffed with marinated chicken. Guests can request a preferred level of spiciness to stop dishes from overwhelming their taste buds or setting the tablecloth on fire when spilled. Some nights, a live jazz band plays as guests sip the beer and wine they've brought to this BYOB eatery.
Every Indian kitchen has a spice box brimming with seeds, stalks, barks, stems, and leaves. But really, what's in the box depends on the chefs and their background. In Spice India's case, the fragrant case is rife with the garlic, coriander, and ginger for hearty lamb and goat curries cooked in a tandoori oven. Surrounded by canary-yellow walls and colorful portraits, biryani dishes descend, layered with dried fruits, nuts, and essence of saffron. As the murmur of conversation swells, a full lunch and dinner buffet brims with masala and hearty seafood vindaloo and draws nervous glances from belts on their last day before retirement. To the pulse of live jazz music on select evenings, guests are encouraged to take advantage of Spice India's BYOB policy and bring their own libation of choice.
The chefs at Sultan Indian cuisine utilize a refined style of cooking similar to that of Northern India. They produce a seemingly endless menu of flavorful dishes by following authentic recipes, exemplified by their chicken tikka masala. For this popular creation, the chefs cook tender, boneless hunks of chicken in a clay oven before tossing them into a rich tomato onion and cream sauce. Diners also tend to gravitate toward the mango chutney and fresh homemade breads, such as naan stuffed with fresh garlic and spices. No matter which dishes they choose, visitors undoubtedly enjoy Sultan's decor, featuring high-back chairs and crisp white table cloths that make the restaurant classier than if its servers sang the daily specials in opera.
Flavours of India is all about choices. Not only does the restaurant offer a daily lunch buffet and a huge menu, it also introduces diners to reinvented Indian dishes served alongside ages-old classics. Tandoori oven-cooked entrees, South Indian specialties such as rice crepes stuffed with potatoes, and creamy curry dishes with chicken, lamb, shrimp, or vegetables satisfy taste buds with flavor-bursting offerings. Diners can end their meals on a sweet note with a traditional mango lassi drink or desserts such as Indian-style pistachio ice cream and carrots cooked in milk.
The menu at Spice Kitchen welcomes both vegetarian and non-vegetarians with 57 veggie, chicken, lamb, goat, and seafood entrees that incorporate seasonings from curry leaves to almond sauce. Friendly servers offer up ten types of flatbreads that come studded with everything from potato stuffing to cashews and coconut, while entrees include tandoori chicken steeped in spicy yogurt. Biryani plates find chefs slingshotting proteins onto long-grain rice infused with herbs. A handful of Indo-Chinese options introduce fried rice and Manchurian-style sauces. The lunch crowd can sift through the daily all-you-can-eat buffet.
At Aman's Indian Cuisine, traditional spices, herbs, and vegetables transport tongues to the other side of the globe with Indian classic vegetarian and omnivorous menus. Saag paneer's glaciers of house-made cheese bob through creamed-spinach waters rippling with mild spices ($10.95), and ginger and garlic greet taste buds making contact with tadka dal's yellow lentils ($9.95). After it's puréed, baingan bharta's grilled eggplant mixes with a spice-adorned combination of tomatoes, onions, and peas ($10.95) as skillfully as two mischievous children in one white suit mix in with a crowd of departing astronauts.