From Our Editors
Cuisine of India floods palates with vegetarian dishes and meat entrees roasted in a tandoor, a traditional clay oven from Asia's heart-shaped country. Vegetarian curry concoctions such as the potato-and-cauliflower aloogobi coat patrons' innards with a warm layer of onions, tomatoes, and indian spices ($7.99), increasing the bloodstream's spiciness to a level too potent for man-eating yetis. The kebab house is home to many clay-oven-cooked dishes including the specialty, tandoori chicken, spring poultry marinated in punjabi spices and yogurt sauce ($8.99), and fish tikka banjara, boneless mahi-mahi marinated and broiled on a skewer ($11.99). Sop up leftover sauce with an accompaniment of plain naan ($1.50), whole-wheat tandoori roti ($1.95), or vampire-thwarting garlic naan ($2.50).