Taking its name from a style of Indian dance, Thumka Indian Bar and Grill strives to capture the vibrant spirit and flavors of the South Asian subcontinent. The intermingling aromas of saffron, cumin, mint chutney, ginger, fenugreek, coriander, and green chilies fill the dining room, providing a brief overview of a menu that manages to highlight the regional culinary traditions of virtually every corner of the country.
The chefs embrace the northern tradition of roasting skewered chicken, lamb chops, and vegetables inside a geothermally-heated tandoor oven; they also create crepe-like dosas, which traditionally hail from India's southern regions. A selection of fried rice entrees and Szechuan-inspired dishes even demonstrates the chefs' versatility in creating Indo-Chinese cuisine. A la carte dining is also available.
With its simple wooden tables, tiled floors, and burgundy-hued booths, Thumka Indian Bar and Grill's dining room embraces a cozy, homespun spirit. Ornate lamps hang from the ceiling, casting their light across mustard-yellow walls, which are adorned with bronze sculptures and colonial-style windows. The warm ambiance makes the dining space an ideal place for birthday celebrations or hosting catered events.
The chefs at Lal Qila Restaurant, named for the ornate 17th-century Indian monument, serve up a lengthy menu of tandoori- and clay–oven-baked Indian and Pakistani cuisine. Doling out large portions, they sizzle up spice-driven dishes loaded with goat, lamb, seafood, or chicken. Vegetarian options include cheese- and lentil-based dishes that fill the restaurant with exotic scents more effectively than tossing around a boomerang slathered in curry.
Miki Trikha and his wife, Nidhi, hope to expose Americans to the popular street foods of Mumbai, where businesspeople on their lunch breaks crowd together, the scents of buttery naan billowing around them on the warm breath of ovens. The couple, who also operate an Indian grocery store,
glide across a dining room that the Daily Herald calls “cute and contemporary.” Vibrant portraits span the length of the walls beside colorful, leaf-painted tables. Above a treat-filled glass case, a large menu board guides diners, explaining the flavors and lore behind Mumbai-style chaat. The popular street food combines a piece of fried bread with toppings including pomegranate, chickpeas, and tomato sauce alongside golden samosas and dumplings stuffed with zabiha halal meat or soaked in creamy yogurt.
The metallic symphony of a busy kitchen drifts into the room as chefs forge veggie crepes and crown tandoor chicken and lamb with fresh mint chutney. While downing imported Indian sodas, guests admire the eatery's high ceilings and exposed rafters, which shake with laughter and leave space for exaggerated gestures during fishing stories.
Dakshin Indian Cuisine's creative chefs blend southern-Indian spices with Chinese flavors, crafting a menu of artful eats with elegant tastes. Dakshin means "south" in Sanskrit, and the southern starters shine, with the traditional Rasam soup ($2.99,) chock-full of tamarind, lentil, and piquant spices, great for warming up stomachs and filling pockets with a snack for later. Thin, lentil crêpes, or dosas, hail from the south and come smothered with cooked minced meat in the keema dosa ($9.99) or potato and onion in the masala dosa ($6.99). Chinese influences seep through the sauce of the szechwan chicken hakka noodles ($9.99), covered in julienned vegetables and sprinkled with secret messages in Mandarin.
Pita & Kabobz draws primarily from the rich flavors of Indian, Pakistani, and Afghani cuisines to create scrumptious skewer-style fare and more. Send taste buds sojourning through the Eastern hemisphere without enrolling them in the Merchant Marines with first courses such as grape leaves ($2.99) or creamy hummus ($2–$4.50), sided with fresh-baked naan bread.
Inside a sizzling tandoor oven, 15 styles of naan, paratha, and roti soak in the heat until they start to take on a slight char. Peacock's chefs then pull them out of the oven, serving them hot as an accompaniment authentic tandoori meats and curries. Dining here is an experience for all the senses, from the soft cheese stuffed inside paneer naan to the spicy murg vindaloo. Almonds and pistachios inside the nuts naan give a tender crunch and make it easy to sop up sauces such as the creamy murg kurma or one of many shrimp or lamb dishes. Vegetarian options also abound for people eschewing meat or hoping a vegetable a day will keep a full range of medical professionals away.