Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.
Vatica Indian Vegetarian Cuisine focuses on the vegetarian cooking style of the Indian state of Gujarat. The dishes come in the form of thali, full meals that include bread, rice, and side dishes alongside curries made with eggplant, cauliflower, and other veggies. To complement meals, diners sip masala chai tea or BYOB beverages.
From the outside, India Chef Restaurant simply looks like a house, with its barn-red roof crowning asquat and white fa?ade. But inside, it opens up into a spacious dining room where black tablecloths make colorful dishes shine. Clay oven-fresh tandoor dishes, garlic naan, and flaky samosas stuffed with sitar notes satisfy appetites, while pickled raitas and chutneys complement meals with piquant flavor. Reviewers applaud the restaurant's Biryani dishes, seafood, and customizable spice levels.
Abhiruchi Indian Cuisine’s chefs unite India’s diverse regional cuisines on a single menu—a task nearly as difficult as eating a bowl of chicken curry without a glass of water at the ready. Their menu doubles as a culinary map of South Asia, focusing on Southern Indian delicacies but also encompassing a variety of Indo-Chinese fusion dishes. As if to demonstrate the scope of their knowledge, the chefs fill their lunch buffet with up to 20 unique dishes every day.
The chefs at Paradise Biryani Pointe draw inspiration from traditional Indian, Persian, and Middle Eastern cuisine as they prepare kebabs, curries, and rice dishes. The restaurant’s signature rice dish—biryani—is akin to paella and comes festooned with everything from mutton and chicken to eggs and veggies. Thali platters arrive heaped with mini portions of several dishes, allowing diners to sample a spectrum of flavors in one sitting. Regional spices can be tasted in the Hyderbadi goat curry and the Goan shrimp curry, all of which may be washed down with creamy lassi or Indian beer.
Once a title carried by the top government officials in British India, the term "viceroy" connotes a regal finery and splendor. The word serves well for The Viceroy Royal Indian Dining, where the aroma of roasting spice, the warmth of clay tandoori ovens, and the taste of curry are all intended to make a luxurious impression. Like a bespoke suit of beef jerky, each meal bursts at the seams with flavor. Chefs pepper garlic naan, lamb kebab, and tikka masala with freshly ground herbs and spices, ranging in potency from mild to traditionally spicy. The restaurant's decor makes for an elegant backdrop, sporting high ceilings ringed with bright saffron hues and crystal chandeliers, and walls covered in colorful paintings of Indian wildlife and marble palaces.