About this Business
From Our Editors
Inside Chennai's quaint dining room, chefs prepare a menu's worth of traditional northern Indian dishes baked in tandoori clay ovens. The ovens fill with lamb and chicken kebabs nightly, and produce dishes such as the house's all-white-meat chicken tikka masala, which arrives mouthside drenched in a traditional spiced tomato sauce. The chefs also prepare a prix fixe menu of appetizers, entrees, tandoori, and dessert, which reach tables accompanied by a slew of sides and highlighted synopses of current Bollywood hits upon request. The eatery surrounds its diners with woodcarvings of the pantheon of Indian gods, tile floors, exposed brick, and walls accented with red.