Promotional Feature

Twice the Spice

Winter Garden doubles down on delicious Indian food
with Cilantro and Mirchi!

Cilantro is truly authentic, traditional Indian cuisine for every taste.

This is exquisite Indian food made fresh, made to order—and made as spicy as you like it. They don’t start cooking it until you order it. Owner Chirag says, “People often equate Indian food with spicy. That is not so at Cilantro. Our food has a wide variety of flavor profiles. We serve beef, pork, chicken, and shrimp that is sweet, savory, tangy—the spicy is up to you. We can make any one of our dishes mild to suit American tastes.”

The Butter Chicken—is chicken grilled in a tandoor served with a cream-based tomato curry sauce. It is very flavorful, a little sweeter and the mildest dish on the menu; a great place to start for diners who are new to Indian cuisine. But there are so many other choices. Vegetarian entrees like Baingan Bharta, Channa Masala and Paneer Makhani. Chicken sizzlers served in iron skillets with vegetables and cilantro rice. Tandoori plates, biryani rice dishes with multiple meat choices, and the owner’s favorite meal, the curry dish Vindaloo.

Mirchi, a unique, new restaurant that puts Indian street food on the map.

Indian street food is much like you’d get from a food cart. The portions are similar to tapas; smaller and made for sharing. Tables often order four or five selections and everyone gets a taste. The menu at Mirchi is extensive and organized by city or region in India. Chirag and Pooja went around the Indian map and selected favorites from all over. “I am from Bombay and always wanted to open a restaurant based on the street food there. We have three chefs at Mirchi, each one of them specializes only in the street food from their specific area.” Customer favorites include Dahi Vada, Veg Hakka Noodles, and Samosa Chaat.

Two Indian restaurants with distinctly different menus, together they broaden the taste experience for Winter Garden diners and fill a niche that has been sorely missed, until now.