Chef Rafi did not create Fresh Kabobs to get rich. He finds his reward in the opportunity to share authentic Indian dishes, such as tandoori chicken breast and grilled whole tilapia, with families in a casual, welcoming atmosphere. Inside his kitchen, chef Rafi draws from his pantry packed with USDA-choice Angus beef, fresh vegetables, and lamb imported from New Zealand to prepare each dish to order. Seated at dark-wood tables in the brightly lit dining area, patrons split spicy curry bowls brimming with basmati rice and sip mango lassis freshly blended with yogurt and spices. The dining area's high ceilings seem to extend to the stratosphere, past the red-tiled eaves and sky-blue murals dotted with fluffy white clouds shaped like cubes of paneer.