 Flavor of India Restaurant Review: Even if you can't pronounce seekh kabob, nimbu paani or gajjar halawa, “mmm good” will suffice to describe Darshan Singh's zesty food. He and brother Tarsem both worked at Bombay Café before striking out on their own. There are a few indoor tables, but most customers luxuriate on the triangular patio, ensconced in greenery and strung with Tivoli lights. Although the restaurant specializes in northern Indian cuisine, expect an occasional foray into southern dishes like uttapam, a quesadilla-like semolina griddle cake with onion and spices served with coconut chutney. Other menu highlights include the “Indian latkes” known as aloo tikki and the sizzling tandoori platter topped with chicken tikka, chicken, seekh kabob, lamb boti and shrimp. Lamb Frankie is an Indian burrito filled with lamb masala, onion, ginger, green chile and ground spices. An interesting house specialty is tender Madrasi duck curry cooked in onion, ginger and coconut milk. Fluffy naan is best stuffed with paneer, raisins and nuts. To drink, order a chai tea or mango lassi. For dessert, don’t miss the cool cardamom-studded rice pudding or hot carrot pudding with golden raisins and almonds.
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