Thai and Indian influences act as the epicurean muses for chefs at Zaafaran, where fresh, healthy ingredients compose exotic entrees. The dinner menu invites guests to strap on their tongues' waders and discover seafood-fraught dishes such as the crab singapore, a stir-fried jumble of lump crab steeped in Singapore-style gravy ($20), or the saag tadka curry, where swells of tumeric yogurt and cream surge across sautéed spinach ($9).
When discussing Taste of India's diverse and exotic menu with reporters from the Green Bay Press-Gazette, Punjab native Meenakshi Rattu explained that understanding Indian cuisine is about "trying everything." To entice curious diners, Meenakshi and her husband Jagbir offer a wide variety of Northern and Southern dishes. They captain the restaurant's kitchen crew as they fold various spices, vegetables, and housemade sauces into curries, kebabs, and biryani rice, all while baking up a variety of traditional breads in their tandoor oven. Come lunchtime, the chefs line a sweeping buffet table with simmering platters of their freshly made dishes. To accommodate all palates, they prepare milder versions of traditional recipes, adding spice as directed.
Servers bear plates out into the elegant dining room, where a red-and-gold canopy stretches across the ceiling alongside glimmering chandeliers. Vibrant Indian artwork speckles the hall, from colorful traditional paintings to diamond sculptures of renowned Indian boxer Vijender Singh eating a piece of naan.
While Taste of India’s modest mall location may cause some to pass by without a second glance, it belies authentic, flavorful cuisine and courteous service that consistently earn rave reviews from a loyal customer base. The eatery is best known for its lunch buffet, which sustains hungry diners with more than 20 platters of Northern and Southern Indian cuisine separated by a neutral territory of desserts. The full menu offers lamb, chicken, and beef curries, tandoori specials, and refreshing scoops of mango ice cream.
The chefs at Kabana Grill create classic Pakistani and Indian dishes with chicken, lamb, and beef. The proteins appear in such entrees as bhunna goosht?lamb simmered in curry?and haleem, a traditional slow-cooked stew made with beef, lentils, and grains. Chefs also whip up mouthwatering vegetarian dishes featuring okra, spinach, and chickpeas. Kababs and other barbecue dishes are slow cooked in a traditional clay tandoor oven, which also bakes up pillowy naan flatbread. The menu also includes handmade samosas, fresh egg rolls, and authentic desserts.
Shah Jee's has dished out warming Pakistani food for more than 16 years. Whole-wheat roti flatbread scoops up sauces from chana masala and saag paneer, both of which are vegetarian and seasoned with spice blends from Pakistan. Daal masoor mingles red lentils with garlic, herbs, and spices, and chicken masala highlights halal meat that’s been simmered with tomatoes and onions until tender. The chefs also whip up daily specials, many of which are vegan, vegetarian, or prone to blushing when called special.
Kavo-Apna's chefs bring the flavors of India and Pakistan to the mouths of customers with an extensive menu and full lunch buffet. They boil prawns in a creamy masala curry with tomatoes and onions. Meanwhile, they slow-roast whole chickens in their tandoor, the clay oven trapping heat and searing the flavors of spices into the bird's skin. They even serve traditional lamb dishes, such as the mutton biryani over spiced basmati rice.