| Tandoori and masala-inspired dishes keep diners coming back to this low-key neighborhood restaurant on Market Avenue. Our favorites include the lamb kebabs; murg masala, which is tandoori chicken marinated in ginger, yogurt, vinegar and spices, then simmered in spiced gravy; and vegetarian kabli chana, a mixture of garbanzo beans cooked with onions and Indian spices. All entrées arrive with a copper pot of fluffy basmati rice. Several naan options provide a tasty way to soak up flavorful sauces. Soups are also a specialty, from vegetarian dahl (lentil soup) to mulligatawny made with chicken broth, lentils and spices. To cool down the palate, order the soothing vegetable raita, a whipped yogurt sauce. The small wine list is well chosen to complement the cuisine but beer seems a better match. On weekdays, a lunch buffet is offered. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
