From Our Editors
Chicken-tikka, tandoori-salmon, and minced-lamb kebabs at Zaika Indian Bistro awaken tongues with each bite of zesty flavor. That's thanks to the culinary team's patient cooking techniques, which require each kebab to marinate for 24 hours in low-fat yogurt dusted with exotic spices.
While the kebabs marinate, Zaika's cooks stir coriander into medleys of onions and homegrown lentils, as well as stuff crepe-like dosas with nine possible fixings, including barbecue chicken and spiced mashed potatoes. Like its sit-down dinners, Zaika's daily lunch buffet can be complemented by classic Indian beverages, including mango lassis, and imported beers such as Kingfisher.