Not only are the prices low for such upscale digs in River North but the vast menu goes beyond the familiar vindaloo and masala warhorses to offer Bombay street fare, tawa (iron plate) and kadhai (Indian wok), and Hyderabadi specialties. Start with dahi aloo puri: a Bombay mix of crispy wafers, potatoes, and chickpeas in yogurt with tamarind sauce. Kadhai-cooked mustard greens with spinach is a good vegetarian choice, as are mushrooms and fresh green peas in a mild sauce. Fiery Hyderabadi-style mahi-mahi with yogurt and boiled eggs is a must, and for a traditional favorite, the juicy, smoky chicken tandoori is among the best around. Good bar service too.
Deep-fried mashed potatoes stuffed with cashews and almonds served with mint ($4.95), dal banjara (wok-cooked lentils) ($13.95), Hyderabadi-style fish curry ($19.95), lamb vindaloo ($17.95), faluda kulfi with sweet Indian noodles ($4.50)
