At Sizzling Bombay, the vibrant orange walls and glimmering chandeliers are nearly as bold as the spices that infuse each of the dishes leaving the kitchen and leave their stamp on diners’ tongues. Kebabs skewer pieces of chicken, shrimp, and lamb as curry clings to bite-sized morsels with the grip of a great-aunt’s cheek pinch. An Indo-Chinese menu section parades around with pad thai selections, and desserts end meals on sugary notes, filling plates with rice pudding or milk balls soaked in rose-flavored sugar syrup—instead of a heap of sugar cubes begging to be turned into a fort.
The showpiece of India Garden Fine Dining Restaurant can't be seen by patrons. Instead, it is tucked back in the kitchen, exactly where a traditional clay oven should be. Heated by charcoals, the oven’s belly reaches temperatures of up to 900 degrees—enough heat to seal every drop of ginger, garlic, basil, and black pepper inside lamb chops, chicken, and tiger prawns. The tandoor oven also cooks vegetarian-friendly dishes such as the Baingan Bharta’s roasted eggplant with onions, tomatoes, and a smattering of Indian spices.
Come hungry and leave happy! D'Tandoor Indian Cuisine in Bel Air aims to please even the pickiest eater.
Ample parking is available in the area.
Take a break from the kitchen without breaking the bank! D'Tandoor Indian Cuisine will fill you up with top-notch fare that s modestly priced.
Swirling carpets, silk drapes, and gilded mirrors echo the opulence of the spiced scents wafting from Taste of Taj's aromatic Indian food. Here, chef specializes in the staples and specialty dishes of the Indian subcontinent. No matter the order, spices like curry and cloves are the unifying theme, whether they're appearing in salmon tikki masala with a creamy tomato sauce or lamb korba accompanied by almonds and raisins. As a nod to the spice trade's global reach, the menu also features Indo-Chinese specialties like batter-fried cottage cheese paneer and Manchurian-style cauliflower fritters paired with a tangy dipping sauce. Spices even play a role in dessert, with cardamom and saffron lending their signature flavors to dishes of house-made ice cream or rice pudding.
Every morning at Bombay Nights, chef Neel Kamal and his staff grind and prepare fresh spices flown in on microscopic planes from India. These ingredients add a flavorful accent to the restaurant's North Indian cuisine, and can be adjusted to your preferred heat level. The menu pulls off the classics with aplomb, including garlic-topped naan baked in-house and creamy chicken tikka masala. But adventurous visitors can also dive into lesser-known creations such as the fish goani, a dish loaded with cubes of salmon in a coconut-flavored sauce.
There is more to chef Mohammad Rahman’s menu than the staples that diners have come to expect from an Indian restaurant, although crowd favorites do have reserved places. Rahman and his wife, Salma Khanam—who is the restaurant’s maitre d’—incorporate flavors from their homeland of Bangladesh, including fish fry combos and shak bhaji (made with custom-spiced spinach). Halal meats such as fish, lamb, goat, and chicken star in rich curry dishes, nicely accompanied by warm naan fresh from the tandoor oven. The eatery's lunch buffet pits stomachs against a bounty of dishes, piled high with delectables to reward diners who wore their nicest stilettos. Kitchen of India’s environment is warm and romantic, with white tablecloths serving as elegant yet neutral complements to colorful paintings and carved sculptures.