2012 BEST Indian Restaurant
At this nondescript Dot. Ave. storefront, the samosas and crispy mixed-vegetable pakoras are deep-fried pockets of pillowy goodness. And while we love getting takeout (the creamy shrimp saag travels exceptionally well), hunkering down in the tiny dining room also offers its rewards—namely, the excellent tandoori dishes. Charred to order in the 900-degree oven, they hit the table still sizzling.