Though Mantra Head Chef Purvesh Patel is known for his creative takes on Indian cuisine—including chaat, or snack food, garnished with tender lobster meat—his careful, French-inspired cooking also leaves its mark on the menu’s traditional entrees. "Each ingredient seemed to have bathed for just the right number of hours in its yogurt marinade; each was precisely cooked; and each carried a heady overtone of spices," a New York Times food writer recalled of a tandoori dish in 2008. In contrast to these subtle flavors, Mantra’s presentation often has theatrical flair; chefs chop chaat dishes tableside and set a banana flambé dessert ablaze with rum.
Both locations’ sleek dining rooms also go for drama with bold, modern decor. In Jersey City, red accents simmer against warm-toned walls. Next to the Paramus spot's mosaic-tiled bar, live flames dance on the low wall between the dining room and lounge, upping the “amazement factor” for Cody Kendall of the Star-Ledger.
It was a fateful day for Santhosh Kochuparambil when the chef at his restaurant didn't show up for work one morning. Unwilling to turn away hungry customers, Santhosh rolled up his sleeves and began cooking the dishes himself. From that day fourth, Santhosh continued to work in the kitchen, developing a knack with the saucepan and a skill with spices. After graduating from culinary school, Santhosh took on jobs in top kitchens across India, eventually leaving his native home for restaurants in Russia and New York.
Today, Santhosh brings his years of culinary experience to his own restaurant—Karavalli Regional Cuisine of India. Deep in its kitchen, the skilled chef stirs pots of spicy curries and bakes lamb, seafood, and breads in a traditional tandoori oven. He whips up his authentic Indian dishes using only fresh herbs and fiery spices, eschewing pre-made sauces or counterfeit magic beans. When discussing his dishes with reporters from The Saratogian, Santosh maintained, "after you eat, you feel something. Your taste buds are up. Once you start eating Indian food, then you like it. Plus, the spices are very good for the health".
Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.
Behind a brick façade, Bombay Grill's kitchen emulates its ancestors in India, anchored around a traditional clay tandoor oven. Chefs craft a menu of authentic Northern and Southern Indian cuisine including meat and vegetarian kebabs, biryanis, and curries, which emerge alongside dosa and naan as warm and fluffy as one of the sun's clouds. International and domestic libations sprawl across a large wine list, and complimentary house wine accompanies an all-you-can-eat lunch and dinner buffet. All-you-can-eaters return for seconds and thirds from a spread of salads, soups, and 10–12 steaming dishes that rotates weekly (wine is included with dinner and weekend buffets). Shades of yellow ring Bombay Grill's sunny dining room, and hardwood floors catch crumbs from samosa frenzies.
Gateway of India's authentic ambiance houses fragrant aromas from a wide selection of classic Indian cuisine. Tantalizing appetizers such as the vegetable pakora summon appetites with veggies battered in lightly seasoned lentil flour, and the kebab sampler dispenses spears of chicken, lamb, and fish—provided they're not touring as an alternative-country trio. Delicious flats of naan bread sop up sauces and act as makeshift bibs bursting with flavors of garlic, coconut and cherries, or unleavened whole-wheat grains. Gnaw on entrees such as the lamb korma—decadent pieces of spiced lamb swimming in onion, cashew, and almond cream sauce—or nibble the palak paneer, a dish of homemade Indian cheese and spinach. A selection of classic dishes such as chicken tikka masala and goat biryani with rice challenge exotic combinations such as lobster curry to freestyle Bollywood dance-offs.
the scent of cumin, curry, and chilies immediately meets the nose when the doors open to Clove Indian Cuisine. Chefs cook up the traditional dishes of cuisines throughout India, from lamb chops sprinkled with black cumin and nutmeg sizzling in the tandoori oven to biryanis tossed with a choice of meats. The menu features vegetarian-friendly options, as well as exotic meats that are used to create dishes such as savory fish tikka and spicy goat vindaloo. To cool down the spice of these dishes without mapping out the nearest fire hydrants, guests can snack on syrupy gulab jaman or glasses of mango lassi.