Ken R.
Yelp
We were there at about 6 p.m. on a weekday evening. There were only a couple of tables in use, and we were told the place is usually much, much busier on weekend evenings. It's a comfortable, casual restaurant with a large, expensive bar lining one wall, and booths along two sides. The roomy center portion was filled with tables.
Word of advice: Unless you are as limber as you were in your teen years, sit at one of the tables instead of a booth. I slid into a spacious booth at first, but the seat was so low that I found myself in an uncomfortable squatting position. After extricating my ample body with difficulty, we asked to move to a table.
The host graciously put two tables together so our foursome would have plenty of elbow room. It was also practical because of the wide assortment of plates, drinks and dishes that we enjoyed.
It took us a while to go through the menu, which carefully lists the ingredients of each item. Our waiter was nearby to answer any questions. It even took a while to decide on the appetizers, but our friends were familiar with at least one of them so that made the choices easier.
For starters, wife Karen and I chose the Vegetable Samosa, described as crispy turnovers stuffed with potatoes, green peas and spices, served with tamarind and mint sauce. The two turnovers were cut in halves to make sharing easy among the four of us. They were tasty, with a little bit of the zing I expected, yet unremarkable.
The appetizer chosen by friends Rick and Kim was another story, however. They went with the Vegetable Pakora, an Indian fried snack of gram flour, spices, onion, potatoes and spinach, with the same two sauces as ours. This stuff was a real treat, and I could've made a meal out of it. It had the mouth feel and consistency of chocolate/coconut haystacks candy, but savory and crunchy.
Now, on to the main event.
Before ordering, we paid special attention to the part of the menu that described the levels of spice in the dishes. They are described as "mild," "medium," "spicy," and "Indian spicy."
After all the stories I have heard about the spiciness of Indian food, I took these descriptions seriously. I was guessing that "Indian spicy" translates to "burn your tongue off." We were told that unless a different level of spice is requested, the restaurant typically uses "mild" spiciness in their dishes.
I selected the Butter Lamb, with "medium" level of spice heat. I chose that level because I was told it's closer to what the Indian people typically eat. I also ordered a basket of the Tandoor-baked Garlic Naan for Karen and me. That's a thin, puffy, chewy flatbread similar to pita. It's perfect for sopping up the sauces and gravies that are integral to many Indian dishes. However, it was a little too garlicky for me.
My entree came out in an oval dish filled with chunks of tender lamb cooked in a sauce prepared with tomato, onion, butter, cream, ginger garlic paste, and a mix of spices. It was accompanied by a sizable portion of rice.
I didn't ask for directions on how to properly eat this stuff, but I just went to town. I lay down a little mound of the rice and then scooped some of the lamb mixture on top of it. I used the naan to soak up any of the liquid that escaped the middle of the plate. It was all a new, delicious experience. I had enough of my dish and naan left to bring home for a snack.
Rick ordered the Butter Chicken with "medium" spice, which was identical to my meal except for his choice of protein. His came with a basket of plain naan. He clearly enjoyed his meal with relish and didn't need to bother with a doggy bag.
Kim selected two of her favorite vegetarian dishes, not because she was unusually hungry, but I'm guessing because she likes to have tasty leftovers to cut down on the cooking chores. Each came with a side of rice. She also likes her Indian food with what I consider serious heat, so she had both of hers made with the "spicy" designation.
First, she picked the Saag Paneer ($15.95), chunks of homemade cheese cooked in sauce and prepared with spinach, onion, ginger garlic paste, and spices.
Then, she added an order of Baingan Bharata ($13.99), minced eggplant grilled over direct fire and cooked with green peas, onion, tomato, and a mix of spices. Both of Kim's entrees were served and dished up similarly to what Rick and I had. Plenty went home with her to enjoy another time.
Karen picked the Gulnar Rack of Lamb ($20.99) with "mild" spice. It's a section of lamb cut perpendicularly to the spine. It consisted of four meaty chops marinated with yogurt, lemon juice, and a mix of spices. It was grilled in the tandoor oven and served with tikka sauce on the side. It also came with a side of rice.
Lamb is one of Karen's favorite foods, and she unquestionably enjoyed her meal. Three of the chops and some rice came home with her.