2003 BEST Indian Restaurant
It’s a good thing they make such a sweet mango lassidosas are melt-in-your mouth, made of rice and lentil flours and filled with potatoes, chicken, or lamb, then served with coconut chutney and sambhar. For the adventurous, konkan xacuti is a blend of coconut and tamarind curry, while the more traditional kashmir rogan josh, a lamb curry cooked with cloves and cardamom, practically dissolves on the tongue. Like to stick with the familiar? The tikka and tandoori are divine. But with reasonable prices and exceptional service, this is the place to test your limits. Just keep the mango lassi handy.