A Georgetown standby for spicy curries and vindaloo.
This Georgetown favorite is not as flashy as some of the newer Indian restaurants, nor does its menu break new ground, but it executes the standard Indian dishes well, and its prices are very reasonable.
Good starters include bhajia, vegetables dipped in a batter and deep fried; Malabar prawn, sautéed with Indian spices; and kofta kebab, skewered balls of ground meat cooked in the tandoor.
The tandoori chicken on the bone makes you remember why the dish is so popular. The flesh, flavorful from its marination in yogurt and spices, emerges from the intense heat of the tandoor moist and delicious. Many Indian restaurants assume Americans don't like hot food, but "hot" here means just that. Perhaps the spiciest dish on the menu is the superb lamb vindaloo, spiked with vinegar. Chilli Chicken, in a sauce of fresh coriander, green chilies, and herbs, is delicious. Malabar Fish Curry is a subtle combination of fish, coconut milk, and spices. Don't forget the very good Indian breads--an assorted basket brings you Pudhina Paratha, flavored with mint leaves; onion kulcha; and puffy, deep-fried poori.
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