THIS RESTAURANT HAS CHANGED LOCATIONS Flavor of India

THIS RESTAURANT HAS CHANGED LOCATIONS Flavor of India Restaurant Review:

Chef Darshan Singh specializes in Northern Indian cuisine, but expect an occasional foray into southern dishes like uttapam, a quesadilla-like semolina griddle cake with onion and spices served with coconut chutney. (Singh and brother Tarsem both worked at Bombay Café before striking out on their own.) Other menu highlights include sautéed eggplant with seasonal tomato sauce and ginger-garlic yogurt, and sev puri (crisp wheat wafers anointed with onions, potatoes and light chile chutney). Lamb Frankie is an Indian burrito filled with lamb masala, onion, ginger, green chile and ground spices. Rack of lamb is cooked in the tandoor oven and marinated with garlic, ginger and spices, and fluffy naan is best stuffed with paneer, raisins and nuts. To drink, order a chai tea or mango lassi, and for dessert, don’t miss gulab jamun (dumplings topped with powdered milk, rose water and sugar syrup). There are a few indoor tables, but most customers luxuriate on the triangular patio, ensconced in greenery and strung with Tivoli lights.