Inside a cheery space across from Todos Santos Plaza, the chefs at Spice Grill pack North Indian heat into lamb, chicken, seafood, and vegan and vegetarian dishes. A yogurt marinade keeps meats, vegetables, and paneer cheese tender as they’re grilled in a clay tandoori oven. Other dishes are simmered long and slow in stews of coconut milk or tomato, seasoned with spices that range from delicate to intense. A slate of traditional Indian desserts caps off the menu: creamy, sweetened cheese morsels found in gulab jamun and ras malai, Indian-style ice cream sourced from the milk reservoirs of Kashmir, and even belly-warming dessert preparations of carrots and lentils. Inside the softly lit dining room, white tablecloths glow against walls of deep saffron and sunset orange, harmonizing with small, evocative paintings of Indian life.