Tendrils of smoke curl slowly up from the ornate waterpipes at Eclipse Hookah Lounge, filling the air with the sweet smell of flavored tobacco. Sourced from the shisha experts at Starbuzz and Al Fakher, the tobacco is the cornerstone of the lounge's laid-back vibe, but the experience goes far beyond a little smoke. Here, overstuffed couches cast in the invitingly dim light of lantern-style wall sconces invite guests to settle in. Although the lounge is a suitable spot for a night of conversation, there are other distractions available; two 60" televisions flicker with lively highlights, and a professional audio system often fills the room with the chilled-out sounds from around the world. Guests can also take advantage of the lounge's affiliation with Kabobeesh, ordering beef tikkah roll sandwiches or chicken gyros from the restaurant ranked number 11 on Forbes magazine's Top 20 Best Eats for the Buck in America list.
Inside the tandoor ovens at Taj-India, sizzling morsels of paneer melt to a crisp yet tender finish, rows of vegetables on a shish kabob receive intense flavor, and naan stuffed with a range of savory fillings emerges fluffy and ready for the table. The one thing you won't find, however, is meat. That's because the chefs at Taj-India decided to focus on vegetarian culinary traditions of India. They use recipes from numerous regions of India, from the tandoor tradition of the North to the South Indian dosas served with a coconut chutney. To pare down their menu's spiciness without offering replacement taste buds, they also create a range of cooling desserts such as kulfi?an Indian ice cream. More unique flavors can be found as well, such as rose-flavored milk drink made with basil seeds, rice vermicelli, and ice cream.
Voted top five in the Best Indian category of the 2011, 2012, and 2013 CityVoter awards, Laxmi's Indian Grille serves a range of dishes?from spicy meats to subtle vegetable stews?designed to please all palates. A perfume of fresh ginger, rose water, and house-made cottage cheese drifts from the bustling kitchen out into the dining room of the Main Street location, where vibrant paintings provide an elegant contrast to walls of rustic exposed stone. At both Main Street and the newly minted Tilden Street eatery, a clay tandoor oven is kept aflame throughout the day, enabling chefs to bake breads, meats, and underripe bananas to a golden patina.
Every morning at Jazmin Restaurant, chefs load morsels of freshly kneaded naan dough into the tandoor oven. The aroma of baking bread soon fills the dining room, mingling with the heady scents of curry and cumin that waft from grills sizzling with halal chicken and lamb. Chefs also flaunt seven vegetarian entrees that swap meat for lighter ingredients such as homemade cheese and lentils. To contrast the savory dishes, dining companions can share traditional Indian desserts of mango ice cream and mango custard, which stand as evidence of the mango’s worth beyond its inclusion in fruit hats.