Hours: Lunch: Saturday-Sunday; dinner: Sunday-Monday, Wednesday-Saturday
Vegan Indian restaurant. On Monday nights there are raw food selections in addition the regular menu.
Cheerful pink napkins decorate the tables and colorful Rajasthani crafts brighten the walls at Arya Bhavan, which means "our home." But the main room is dominated by a 20-foot buffet, which on Saturdays is laden with all-vegetarian curries, sweets, appetizers, rice, salad, and cooling raita. Along with traditional favorites like chana masala and mutter paneer are original creations by chef Jay Sheth, under whose watch the restaurant has gone 100 percent vegan, with many gluten-free options. One of his best dishes is the addictive undhia, a complex curry of eggplant, sweet potatoes, and plantains. Ordering from the lengthy menu allows one to try Indian specialties ranging from a delightful south Indian avial (vegetables cooked with coconut, yogurt, and chiles) to Kashmiri curry and rice.
Payment Type: American Express, Discover, MasterCard, Visa