Locations in I-Drive/Universal

Although we tend to think of "Indian" as one cuisine, there are many cultures within that country, and diets differ dramatically. In general, the food of Southern India is fragrant with curry leaves, coconuts and tamarind. In the North, cream and yogurt are common ingredients and the predominant spice is garam masala, a mixture based on cardamom, clove, black pepper and cumin.

Serving Northern-style cuisine is just what Amit Kumar and partner Joy Kakkanad were after when they opened Aashirwad (meaning "blessing") last November on the south side of Orlando. And although that is not a part of town hungering for an Indian restaurant, the owners wanted to set themselves apart by keeping the cost affordable.

This is certainly the case at lunch, when Aashirwad serves a tasty, if depleted at times, buffet for only $6.95. Every day, the buffet is stocked with favorites such as chicken tikka masala, tandoori chicken, curry and rice. They also have salad and a rotating array of vegetarian items that make this buffet well worth the price of admission. But it's necessary to exercise patience when eating here – service is slow, and they don't always keep the buffet completely stocked. My second trip to the mother lode was fraught with empty chafing dishes (in one there were three florets of cauliflower) and puddles of spilled curry sauce. Eventually we were waited on, and eventually the buffet was restocked. Even though this wasn't a fast lunch, I would happily recommend it for the frugal and hungry.

The dinner experience at Aashirwad is more suggestive of the basic hospitality background studied by Kumar and Kakkanad in hotel/restaurant management school in India: They keep the lights low, the music medium and the service high. Still, the restaurant is in a strip mall on the corner of International Drive and Kirkman Road, and the dining room itself is nothing special, just a collection of booths and tables and Indian-inspired wall hangings.

We started our meal with aromatic vegetable samosas ($3.50), delicate and flaky pastry snugly enfolding a mixture of potatoes and peas. Most of the vegetables at Aashirwad seemed slightly abused, as if they were overcooked or kept around too long, and the starchy-tasting veggies in the samosas were no exception.

Both the tandoori chicken ($11.95) and the tandoori mixed grill ($15.95) were fabulously flavorful and rich with the characteristic charred smokiness of the signature clay oven. The lamb that comes as part of the mix was succulent and moist, but the morsels of chicken were on the dry side. A nice element of surprise was the addition of grilled paneer (Indian-style cottage cheese); the smooth creaminess of the cheese and the spiciness of the seasonings blended quite beautifully.

I was disappointed with Aashirwad's version of palak paneer ($9.45), creamy spinach with cubes of Indian cheese. The spinach lacked the usual creaminess and tasted flat; the cheese – though very tasty itself – kind of hung in suspension and seemed out of place.

Many things we tasted were good but were shy of being great. The cucumber and yogurt condiment, raita ($1.95), didn't burst with flavor; the chickpea crackers with cumin seeds, pappadam (complimentary), were slightly greasy; the lentils with tomatoes and onions, tadka dal ($8.95), had a watery quality. But the tandoor-baked bread, naan ($1.50) was spectacular: springy and soft in the center, yet crisp and smoky on the outside where it melded with the heat of the clay oven.

I have a feeling this restaurant hasn't quite hit its stride yet. Until then, I'll go back just for the naan.

Franco Petrarca always had grander visions for his humble pizzeria, visions that would gradually be realized through a series of menu tweaks, interior design facelifts and personnel changes. But the coup de grâce came earlier this year when he convinced Rosario Limonio, former head chef of Winter Park’s critically acclaimed Limoncello and Allegria restaurants, to run the relatively small kitchen at Famas and transport some culinary legitimacy to the I-Drive corridor. No question Limonio is a maestro of Italian cuisine – multiple requests for him to appear on Food Network’s Iron Chef are a testament to his kitchen mettle. While he bides his time gathering the right team for that boob-tube pressure cooker, he’s honing his skills inside this modest trattoria.

Famas has a split personality, with a brightly lit dine-and-dash left wing and a hushed, moderately romantic dining area to the right, but there’s no disorder when it comes to the character of the dishes. Limonio is on top of his game, brandishing a menu covering all regions of the Boot and, in the case of the insalata di mele ($8.95), a bit of the Pacific Northwest as well. The simple salad of Braeburn apple slices circling baby greens capped with gorgonzola crumbles and walnuts made for a vitalizing start, while artichoke oil and fresh basil added a bold dimension to the sun-dried tomato vinaigrette.

The chunky sauce in the cozze all’ arrabiata ($9.95) upstaged the generous heaping of mussels, the spicy bath of ripe, plump tomatoes offering plenty of zest to go along with the smack of garlic. If I had had additional wedges of garlic bread, that bowl would’ve been sopped clean.

Two mains – filetto al funghi porcini and agnello al rosmarino – were offered together as a special for $25.95, an absolute steal and a fine example of the chef’s talents. The filet’s silken coating of cognac and porcini mushroom sauce was just heavenly, as was the herbaceous rosemary-rubbed rack of lamb. The accompanying vegetable was a creative “burger” comprised of breaded eggplant, roasted red pepper, goat cheese, sun-dried tomatoes and artichokes. The side of rice was infused with wild mushrooms, walnuts and the robust smokiness of guanciale (wild boar jowls – a flavor many chefs replicate with the more readily available pancetta).

I could hear the chicken for the pollo marsala ($15.95) being pounded in the kitchen, and the result was a wonderfully moist slab crowned with button and porcini mushrooms. On past visits, I’ve had the pleasure of enjoying a decadent four-cheese gnocchi ($14.95), scrumptious gourmet pizza ($14.95) and risotto campagnola ($15.95), a sort of vegetarian take on the filetto al funghi porcini.

Petrarca’s commitment to pleasing his rising star results in huge benefits for diners, as you’ll be hard-pressed to find a dish unworthy of praise. Same goes for the dolci, also prepared by Limonio. Tiramisu ($5.95), simultaneously spongy and boozy, is a post-meal pick-me-up; cannoli ($4.50), with velvety ricotta, strikes the perfect crisp/fluffy balance; and if the lemon cake ($5.95) is available, don’t think twice – just order it.

The evening’s only downside was the service. Our harried waiter seemed unfamiliar with the menu, neglected to ensure silverware was on the table and was slow to clear away dishes. But given the superiority of the fare such miscues seem trivial; the real draw here is Limonio. He may not b

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With its array of large pillars, HRC stands majestically like a Roman Coliseum of rock, boasting more pieces of rock and roll memorabilia than any other Hard Rock. Not only is there a vast, multi-level cafe, but throw in Hard Rock Live Orlando, a 3,000-person concert venue, and you've got a winner.

Teaser: With large, statuesque pillars, HRC stands majestically like a Roman Coliseum of rock, boasting more pieces of rock & roll memorabilia than any other Hard Rock. Not only is there a vast, multi-level cafe, but throw in Hard Rock Live Orlando, a 3,000-person concert venue, and you've got a winner.

One of my favorite manhattan restaurants is Sardi's where celebrity caricatures on the walls are fun to study, and the food is good, too. On a recent visit to Jack's Place in the Clarion Plaza Hotel on International Drive, I discovered an establishment with a remarkably similar ambience.

Soft light from wrought-iron chandeliers enhance dark woods, marble room dividers and shadowy archways. Tables are draped with linen and feature brass oil lamps.

Soft light from wrought-iron chandeliers enhance dark woods, marble room dividers and shadowy archways. Tables are draped with linen and feature brass oil lamps.

Upon our arrival for dinner, we were promptly seated in a cozy corner surrounded by sketches of world-class luminaries, many of whom autographed the works. The art was created by Jack Rosen during his 30-year tenure with the Waldorf Astoria and is believed to be the largest collection of its kind. (Jack's son, Harris, owns the Clarion.)

Upon our arrival for dinner, we were promptly seated in a cozy corner surrounded by sketches of world-class luminaries, many of whom autographed the works. The art was created by Jack Rosen during his 30-year tenure with the Waldorf Astoria and is believed to be the largest collection of its kind. (Jack's son, Harris, owns the Clarion.)

Entrees range from steak and seafood to pasta and chicken. All come with baked potato, vegetable and a basket of garlic French bread, with whipped butter and "Texas caviar" -- a novel accoutrement of cold (and undercooked) black-eyed peas, cilantro, onion and bell peppers in a mild vinaigrette. Although the mixture was refreshing, we found it impossible to keep the concoction on the bread.

Entrees range from steak and seafood to pasta and chicken. All come with baked potato, vegetable and a basket of garlic French bread, with whipped butter and "Texas caviar" -- a novel accoutrement of cold (and undercooked) black-eyed peas, cilantro, onion and bell peppers in a mild vinaigrette. Although the mixture was refreshing, we found it impossible to keep the concoction on the bread.

The escargot ($6.95) ordered by my guest was served with angel-hair pasta and a delicious roasted-red pepper sauce.

The escargot ($6.95) ordered by my guest was served with angel-hair pasta and a delicious roasted-red pepper sauce.

I found the house salad ($2.95) of mixed greens to be nice and fresh; the lovely presentation included diced tomatoes and cucumbers, plus a nest of bean sprouts. The creamy peppercorn house dressing, however, was pretty bland.

I found the house salad ($2.95) of mixed greens to be nice and fresh; the lovely presentation included diced tomatoes and cucumbers, plus a nest of bean sprouts. The creamy peppercorn house dressing, however, was pretty bland.

The 10-ounce filet mignon ($18.95) that my guest chose was an excellent cut, perfectly prepared. It was delicately topped with a pat of seasoned butter (we suspected rosemary).

The 10-ounce filet mignon ($18.95) that my guest chose was an excellent cut, perfectly prepared. It was delicately topped with a pat of seasoned butter (we suspected rosemary).

My grilled yellowfin tuna ($14.95) was fresh, though disappointingly overcooked. The generous portion was crowned with an adequate béarnaise sauce, which helped mask the fillet's dryness.

My grilled yellowfin tuna ($14.95) was fresh, though disappointingly overcooked. The generous portion was crowned with an adequate béarnaise sauce, which helped mask the fillet's dryness.

Large baked potatoes came wrapped in gold foil, along with a lazy Susan bearing scallions, fresh bacon bits and shredded cheddar cheese. Sour cream and butter were included. Generous squares of corn soufflé were flavorful, light and airy.

Large baked potatoes came wrapped in gold foil, along with a lazy Susan bearing scallions, fresh bacon bits and shredded cheddar cheese. Sour cream and butter were included. Generous squares of corn soufflé were flavorful, light and airy.

The server promoted Jack's fried ice cream ($4.25) for dessert. A fried pastry jacket hid a relatively small scoop of ice cream that was just enough to share. Sprinkled with confectioner's sugar and cinnamon, the dish was complemented by sliced strawberries and plenty of whipped cream.

The server promoted Jack's fried ice cream ($4.25) for dessert. A fried pastry jacket hid a relatively small scoop of ice cream that was just enough to share. Sprinkled with confectioner's sugar and cinnamon, the dish was complemented by sliced strawberries and plenty of whipped cream.

Be forewarned that an 18 percent gratuity is included in the bill rather than allowing diners the right to tip in direct correlation to the service rendered. But, all in all, it was a pleasant evening that was worth the expense.

When you want to soak up the flavor of Key West -- the last link in the archipelago that reaches from south Miami to the open seas -- but don't want to travel, a visit to Jimmy Buffet's Margaritaville might satisfy at least the drink-and-be-merry craving. Some tricky navigation is necessary, though, to find the way through the maze of parking garages and electronic people-movers at Universal Studios Escape. Just when you're ready to give up, you arrive in the heart of glitzy CityWalk, where the Jimmy Buffet-inspired party house fits right in.

For another paradigm shift, step inside the re-created Margaritaville, which is steeped in the icons of Key West. If you could accuse this restaurant of any one thing, it would be the cartoonish, commercialization of the romanticized hideaway Buffet paid homage to in his '70s song. Witness the margarita volcano that erupts over the bar periodically and the well-stocked gift shop. The sherbet shades of gingerbread houses are perfectly refabricated here, minus the morning-after stench of Duval Street and the stray pop-tops underfoot. Safe, clean and wholesome, it's certainly not the real Key West, but then we went there for the food.

For another paradigm shift, step inside the re-created Margaritaville, which is steeped in the icons of Key West. If you could accuse this restaurant of any one thing, it would be the cartoonish, commercialization of the romanticized hideaway Buffet paid homage to in his '70s song. Witness the margarita volcano that erupts over the bar periodically and the well-stocked gift shop. The sherbet shades of gingerbread houses are perfectly refabricated here, minus the morning-after stench of Duval Street and the stray pop-tops underfoot. Safe, clean and wholesome, it's certainly not the real Key West, but then we went there for the food.

On a previous visit, the conch fritters ($6.45) were in top form: sizzling, sweet, meaty and blissfully free of chewy, unidentified objects. This time, they were a disappointment -- overly battered and weak on the conch. Fortunately, the "pink crustaceans" crab cakes ($16.95) were loaded with blue crabmeat, pan-sautéed with spices, fresh mixed vegetables and potatoes to perfection.

On a previous visit, the conch fritters ($6.45) were in top form: sizzling, sweet, meaty and blissfully free of chewy, unidentified objects. This time, they were a disappointment -- overly battered and weak on the conch. Fortunately, the "pink crustaceans" crab cakes ($16.95) were loaded with blue crabmeat, pan-sautéed with spices, fresh mixed vegetables and potatoes to perfection.

While my guest loved "Jimmy's jammin' jambalaya" ($12.95), I thought the spices were far too tame. Still, there were generous amounts of shrimp, chicken, andouille sausage and Cajun rice.

While my guest loved "Jimmy's jammin' jambalaya" ($12.95), I thought the spices were far too tame. Still, there were generous amounts of shrimp, chicken, andouille sausage and Cajun rice.

When dessert arrived, my guest was skeptical. True Key lime pie ($4.95) should never be weighed down with a cream-based preparation, she said, as was the case here -- it makes it too heavy and oily. This version was prepared with a 100-year-old lime-juice recipe from the famed Joe & Nellie's factory in Key West, and it was properly tart and tangy without too much of the pucker factor. It sported a fluffy meringue and crisp graham-cracker crust, but I had to admit it didn't pass the ultimate dessert test, which is to say, I probably would not order it next time.

When dessert arrived, my guest was skeptical. True Key lime pie ($4.95) should never be weighed down with a cream-based preparation, she said, as was the case here -- it makes it too heavy and oily. This version was prepared with a 100-year-old lime-juice recipe from the famed Joe & Nellie's factory in Key West, and it was properly tart and tangy without too much of the pucker factor. It sported a fluffy meringue and crisp graham-cracker crust, but I had to admit it didn't pass the ultimate dessert test, which is to say, I probably would not order it next time.

Our waiter was knowledgeable about the menu, and he had a casual, friendly efficiency without interfering. In the end, our trip to the theme-park Margaritaville was all flash with just a little substance. It was noisy. It was crowded. The food was OK. But there was an ocean of margarita varieties. What more could a Parrothead want?

Orlando’s lone Ethiopian restaurant is a blessing for foodies with an appetite for the exotic. Utensils come in the form of pancake-like sourdough bread called injera, used to scoop intensely spiced dishes from a large communal platter. Be sure to sample traditional honey wine as well as Ethiopian coffee, brewed in a clay pot.

We arrived early for dinner -- about 5 p.m. -- at Passage to India, and although the restaurant was virtually empty of customers, we still had a sense of the countless people who have enjoyed meals within its four walls. The foyer was studded with framed photographs of celebrity regulars. We spotted one of Shaquille O'Neal, but another photo looked like Julio Iglesias as a famous cricket player.

For more than a decade, Passage to India has held fast to its reputation for fine Indian dining on International Drive. While it draws its share of locals, tourist business accounts significantly for its success.

Proprietor Uday Kadam has created a selection of classic Indian dishes that are, as the menu reads, "rich but not fatty, spicy but not hot." We found that to be the case with the appetizer platter ($8.95), which is a reasonably priced way to investigate the spices and textures of Indian cuisine: juicy chicken tikka tenders roasted in spicy yogurt sauce, flaky samosa pastries stuffed with peas and potatoes, crunchy pakora vegetable fritters and the more spicy, deep-fried bhaji onions.

Vegetarians will have a heyday with more than a dozen vegetable-based dishes. We absolutely loved palak sabji dal ($12.95), a sautéed mixture of spinach and eggplant in a deep, dark, tomato-based sauce. The other half of the menu is represented by chicken, lamb and seafood. All dinners are served with all-you-can-eat helpings of fluffy, oven-baked basmati rice, which is perfumed with hints of cumin, cinnamon and cloves.

Chicken korma ($15.95) was a creamy, curry dish that was prepared in an extremely mild version; the heat level barely registered. So if you prefer more formidable renditions, be specific with the waiter in advance. Lamb palak ($18.95) was more recommendable with its delicious sauce of ginger and garlic, and accented with sautéed onions and spinach.

The dining room affords a sense of intimacy, and it is formally appointed with mahogany and ruby-red details that evoke images of Bombay and the days of the British empire. Service was poised and graceful, but not affected. We felt welcomed from the beginning to the end of our dinner. Passage to India is a haven for those who want to explore the nuances of Indian cuisine in an upscale setting.

All-natural, handcrafted, customizable, gelato, sorbet, and yogurt on a stick!

All-natural, handcrafted and fully customizable gelato, sorbet & yogurt on a stick.

When we first drove up, we were greeted by harsh fluorescents dipping into the strip-mall parking lot. Surrounded by rental cars, timeshares and newly built hotels, this area of the Orlando dining scene is difficult to figure out. There are mostly chain restaurants, but somehow they fit together – Olive Garden and Taco Bell alongside Marriott and Hilton. But a family-operated Venezuelan hole-in-the-wall? Q'Kenan (pronounced koo-ke-nan) certainly adds something unique to this mix but, even better, the cuisine is deserving of special attention.

Although Q'Kenan is nothing more than a sparse room with brightly colored walls and intense overhead lighting, the food speaks rapturous volumes. A long counter with chafing dishes full of homemade Latin stews runs the length of the restaurant. It's also part grocery store, and there is an assortment of candy bars and T-shirts with "Venezuela" scrawled across the front in red, blue and yellow. In fact, the owner previously operated a Venezuelan grocery on State Road 192, but sold it because she wanted to introduce Central Floridians to a wider range of food from her homeland.

The restaurant name refers to a plateau-type mountain in the highlands of southern Venezuela. At Q'Kenan, you ARE likely to get a mountain of food, so come hungry. Take, for instance, the parrilla tepui mixta ($10.99) that my friend ordered. The mountain range of a dish came with a hearty portion of pork chop, chicken breast, skirt steak and sausage, all nicely seasoned and expertly grilled. It was served with a heap of french fries, yuca, green salad and – last but not least – a grilled arepa, the Venezuelan sandwich staple.

Before delving into any of the entrees, we sampled the tequeños ($4.99) starter, described as cheese sticks. Neither battered nor deep-fried, these finger snacks were covered in a yeasty bread that tightly wound around homemade Venezuelan cheese. The bread was slightly sour and salty like a Bavarian pretzel, and the cheese had a soft, mellow tanginess. Another starter, and the one that will keep me coming back again and again, is the cachapas: sweet corn pancakes folded in half crepe-style and stuffed with a delicious assortment of cheeses and meats. We tried the cachapas with queso rallado ($4.50), a strongly aged Venezuelan cheese. Sweet corn peeked through these quarter-inch thick pancakes. The cheese within made them moist and bright in flavor. Dipped in homemade crema, a sauce much like seasoned sour cream, they were wonderful.

My husband talked me into getting madurito ($4.99), and I wasn't all that excited about it until I took the first bite. Basically, it's a sandwich of shredded beef, lettuce and tomatoes between two large pieces of fried plantain (in place of bread). You can't really hold it like a sandwich because 1) it's dripping with a tartar-like sauce, and 2) fried plantains aren't very sturdy. But I loved how the sweet plantain tasted against the backdrop of the spicy shredded beef, called pabellón.

Q'Kenan has a wide selection of arepas, another type of corn pancake that's savory and dry. They can be served plain but are often opened like a pocket and stuffed with fillings, then wrapped in paper to munch down one-handed. I tried one with cold chicken salad and avocado ($3.99) stuffed into a crisp, warm, freshly made arepa. Our waitress suggested the one stuffed with pabellón, black beans and cheese ($4.25), and if I hadn't already been so full, I would've indulged. I did manage a bite or two of tres leches ($2.50), but by the time I got up to leave I was feeling quite like a mountain myself.

Trendy sushi joint is a magnet for the uninitiated, so those looking for a slightly more authentic sushi experience need look elsewhere. While flavor fizzles in such dishes as “Ra”-ckin Shrimp and “Ra”-llipops, striped-bass nigiri and octopus sashimi shine. The cocktail crowd can feast on sushi and drink specials weekdays from 4-7 p.m.

I waited a long time for Shiraz Grill to open. Each time I drove by and saw the lights of the restaurant's stylized marquee illuminating a Moghul-style font, I drooled at the notion of devouring their charbroiled kebabs. And when it finally opened a couple of months later, my drooling problem had ceased, only to be supplanted by full-fledged salivary incontinence in anticipation of my first meal here.

Shiraz Grill is a pet project of chef/owner Ali Zarazel, an IT professional by trade who, like so many budding restaurateurs, left his day job to devote all his time and energy into running a restaurant. A bold move, to say the least, but Zarazel possesses an acute understanding and passion for the culinary variations of his home country of Iran, not to mention an unfailing entrepreneurial spirit ' qualities that could tip the scales of success in his favor.

Flamenco and belly dancers shake and shimmy through Shiraz Grill's hookah-friendly patio on weekend nights, but it's the kitchen that ultimately struts its stuff. Kashk o bademjan ($6.95), a smoky starter of pureed aubergines drizzled with cream of whey, is as dip-worthy as any hummus, and livened further by a finish of dried mint and sweet fried onions. The hummus ($6.95) is infused with more garlic than in other Middle Eastern establishments, while the falafel ($6.95) was more crumbly than crisp.

I'll get to the kebabs, but not before a mention of the outstanding khoreshts, or Persian stews. If I weren't such a kebabophile, I'd luxuriate in the smooth, rich pomegranate sauce of the khoresht e fesenjan ($14.95) each time out. The dusky stew is made with chicken and sprinkled with walnuts, but it's the pomegranate sauce that makes an immediate impression on the palate, and a lasting one at that. Faintly sweet khoresht e qeymeh ($14.95) is a milder stew of cubed sirloin, coriander and fenugreek leaves, zested with dried lime. Both dishes are best enjoyed with zereshk polo ($6.99), a hillock of rice pilaf perfumed with saffron and jeweled with sweet crimson barberries.

Zereshk polo is, in fact, my carb of choice when enjoying the real pièces de résistance, those exquisite plates of skewered meats bathed in a sublime marinade of olive oil, saffron and garlic. The shish kebab ($18.95) is a regal course of exceptionally pliant chunks of filet mignon interspersed with onions, green peppers and tomatoes, while the koobideh kabob ($11.95), two skewers of lean ground beef, has a workingman's price, but is equally rich in flavor.

Each buxom bite of boneless chicken breast ($16.95) is as succulent as the next, but a freckling of lemony sumac gives just the right zing. Chicken tenderloin ($18.95) is sectioned, pounded, then marinated before being carefully threaded onto a skewer, resulting in morsels undulating in contour, though slightly dry.

Closure is provided by a glacial orb of syrupy sweet faloodeh ($4.50), a toothsome and refreshing dessert made popular in Shiraz, Iran. Thin vermicelli noodles are frozen in cornstarch and drowned in rosewater. Also worth a try is the bastani ($4.50), a creamy pistachio ice cream made fresh on the premises.

I've had the pleasure of dining here on numerous occasions, and the restaurant refines itself with every subsequent visit. Fine tapestries and brocaded curtains accentuate a gleaming interior, and the wait staff serves with a cheerful alacrity, though they can be easily distracted. Yeah, the cheesy Persian music videos are a little tiring, and the prices are high, but an $8.95 lunch buffet is one of the best deals in town, and an irresistible, even mouthwatering, lure.