May 2004

This newly opened restaurant knows kebabs. Owner Imran Ahmed, who has more than 15 years' experience in the business, says his vision was to create a homey place that prepared kebabs just right. The naans are just right, too. The jumbo prawns in a spicy red marinade and the lamp chops marinated in a ginger-and-garlic paste and then cooked in the clay oven are mouthwatering.

In addition to the Indian entrées, the menu offers Mediterranean treats like tabbouleh served with an Indian mint flatbread. Chicken breasts cooked in creamy almond sauce and ground-chicken kebabs prepared with fresh herbs and spices are the highlights of the "specialty menu." The interior of this fast-food place is spotless. With pictures of Hollywood stars on the walls and hand-drawn portraits from Pakistan, the ambience is welcoming.