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Royal Khyber Restaurant Review: Chef/owner Arun Puri ventures beyond the cookie-cutter Mughlai menu served in most Indian restaurants, creating interesting spin-offs of familiar Indian dishes. There’s a full bar, and the charming maître d’, Ali, can mix martinis or recommend an appropriate glass of wine from the short list. Start with the vegetarian snack plate, which comes with deep-fried samosas and sautéed onion fritters with a refreshingly pungent relish. Or go for the spicy tandoori kebabs with chunks of yogurt-marinated chicken, fish or lamb. Naan is a rather expensive side dish, but these tender morsels of freshly baked flatbread stuffed with ingredients like basil, onion, garlic or cheese are worth every penny. For the main course, order the traditional curried dishes with a choice of three spicy sauces. The chef’s specialty entrées are plentiful and full of potent flavors, especially the butter chicken. One must-try item is “Khyber’s nectar,” a slow-cooked lamb shank that is tender and rich. The Friday lunch buffet allows you to indulge in several menu items, while the unique Sunday brunch buffet is a blend of salads and appetizers accompanied by a singular ordered entrée. End with a five spice-infused masala tea and deep-fried goat cheese balls flambé.