After more than 20 years of cooking Northern Indian cuisine, Zaika's culinary team is well-versed in simmering curries and slow-baking marinated meats, along with fixing a smattering of Southern Indian dishes. They cook skewered lamb over charcoal, douse boneless chicken with cashew-nut sauces, cook shrimp in the traditional tandoor oven, and mix goat into a spicy gravy; the kitchen's vegetarian options include spice-coated spinach with homemade Indian cheese, as well as crepes and pancakes in the Southern Indian style. Dinners and lunch buffets unfold in Zaika's spacious dining room, while an outdoor deck accommodates diners from May through September.
Specializing in Northern Indian cuisine, Zaika offers diners exotic and flavorful lamb, chicken, seafood, goat and vegetarian dishes inside their beautiful dining room. Outdoor seating is available during warmer months. Luncheon buffet is offered weekdays, as well as a Sunday Grand Buffet. Full bar.