MangoGrove Restaurant bases its menu of vegetarian Indian fare on the ancient philosophy of Ayurveda, which calls for food to help dictate a flow of health and holiness between the body, the mind, and the spirit. Each spice and herb used at MangoGrove, for example, has been selected for its specific therapeutic value. Keep all three wheels of wellness on your bio-tricycle in order by kicking off consumption with the chef's pick appetizer, Aloo Ki Tikki ($4.95), in which Delhi-style potato patties are combined with hearty flavors of ginger and cilantro. This dish––like all of MangoGrove's appetizers––is served with mint and date sauces and either chutney or sambar, a stew made with fresh vegetables, lentils, and a variety of spices. Curb hunger by cannonballing into a curry, such as the Kumbh Makai Mutter, featuring mushrooms, baby corn, and green peas ($12.95), and the Paneer Pasanda, which includes wedges of cottage cheese simmered in an almond cream sauce ($14.95) that curries favor with the chef. Dosai crêpes come stuffed with potato, onion, and cheese fillings ($10.95–$12.95).