At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
The delicate spice combinations that grace the dishes at Saffron Las Vegas have been perfected over thousands of years, which contrasts with the freshness of the ingredients from which the dishes are made. Chefs simmer lamb, goat, and chicken in signature rich, buttery sauces, full of saffron and curry. On Fridays and Saturdays, they offer Kosher and Halal meals available via buffet between 12 p.m. and 3 p.m.
The owners’ sense of presentation extends from their food to their décor, as they hand select every plate and saucer on which their food is presented. They decorate their 150-person banquet hall with a similar meticulousness, wrapping the support pillars in neatly spiraling strings of white lights and draping the space in soft fabrics.
Melque Rodrigues, owner of Namaste Indian Cuisine, doesn’t finish her work with the final course—she personally entertains patrons by soaring through live performances of jazz and pop songs every night of the week. With such a hands-on owner, it is no surprise that the menu covers so much culinary ground. Unlike a Christmas bonus from a gruel factory, the menu includes a wide range of ingredients, which chefs craft into chicken and shrimp cooked in clay oven and selections specifically for vegans and vegetarians. The meatless dishes lean heavily on housemade cheese and lentils, and chefs cloak offerings for omnivores in sauces with vinegar, cream, and tomato bases.
For the past 18 years, the chefs at India Palace have been making their northern Indian food burst with flavor rather than an overly spicy kick. To do so, they harness traditional spices such as anise seed, cardamom, and turmeric to concoct their aromatic curries, vegetarian entrees, and gluten-free dishes from scratch. They can customize each of their biryani and masala entrees to individuals' preferred levels of heat and sentience, and they diligently bake naan in a clay oven to sop up every last drop of vindaloo sauce. India Palace also offers an expansive lunch buffet that brims with traditional Indian morsels.
Executive chef Kuldeep Singh’s diverse selection of artisan Indian eatables beautifully complement Origin’s elegant interior, where an earthy wooden floor upholds sleek, dark furniture and walls painted in golden yellow honey. With lunch comes the chance to nibble on vegetable nilgiri, a savory assortment of non-meats cooked in green gravy and paired with buttered naan that doubles as an inter-table frisbee ($9.95). Guests can tickle their insides with a dinner starter such as tandoori black tiger shrimp, whose crustaceous tastiness is spiced with ajwain seed, kaffir lime, tamarind, raisin chutney, and balsamic reduction ($15). Next, upgrade to an entree of creamy chicken curry ($16) or a southern Indian-style stir-fry of diced lamb with curry leaves, black mustard seeds, kashmiri chili, coconut, and lemon rice ($18).