Las Vegas Weekly

We have dined here at least a 1/2 dozen times after discovering it on our April 2008 vacation. Located in a nondescript shopping center, the owners have decorated the space in an upscale and comfortable manner. This restaurant is impressive on many levels, not the least of which is the owner's willingness to improvise and update the menu. Raja recognized my name on the reservation and came over to say hello. He also sent over an order of BBQ chicken, the evening's special appetizer, which was beautiful to both the eye and tongue. We were also served house made papadum with mint and tamarind sauces. Our shared entrees this evening were lamb raawali (boneless lamb with Indian spices, tomatoes, yogurt and a touch of cashew) and chicken Labrador (chicken delicately cooked in tomato gravy with a hint of coconut). The entrees were accompanied by a large bowl of black lentils, rice and Naan. Service throughout, as usual, was outstanding. 4.5 Forks out of a possible 5.

We were warmly greeted by Raja, the owner/manager, and his excellent wait staff. We started off with papadum accompanied by tamarind and mint sauces which are always excellent.

Raja told us the chef would like to treat us to a sample of their soon to be released new menu. This was followed by panipuri, a popular street snack comprised of a round hollow "puri" fried crisp and filled with bits of meat, potato and greens balanced on a thin shot glass filled with tamarind, spices and sparkling water. This appetizer is designed to increase one's appetite mine needed stimulation.

Our next surprise was a tandoori sampler of lamb, chicken and shrimp with fresh sprouts. It was an amazing appetizer in terms of beauty, tenderness and flavor. We were asked how spicy would we like our entrees, I prefer spicy and Ann likes medium so we compromised and requested medium. -- go figure.

We again were the recipient of Raja's generosity when his bartender presented us with glasses of ginger ale made from fresh ginger and lime mixed with sparkling water. These proved to be an amazing complement to our entrees of chicken makahani (butter chicken) and lamb Rajwari. Our entrees included black lentils, naan, basmati rice and a small salad.

On exiting we went to the bar to complement the bartender and he gave us a small sample of his black cherry martini -- wow! Should I ever end up on death row, this will probably be the last meal I request.

We were disappointed to discover Raja, the owner, was on vacation. The new Executive Chef, Kuldeep Singh, has reworked the menu so we had difficulty choosing from the listing of new entrees. Our first selection was the grain-fed chicken breast stuffed with wild mushroom and black prunes, served with cashew nut korma sauce accentuated with truffle oil and pulao rice. Our second entree was baked baby eggplant in Hyderabadi sesame, peanut sauce tempered with curry leaves, mustard seeds and whole red chilies which included lemon rice. Our choice for bread was naan stuffed with sweet apricot and raisins. Everything was visually spectacular and equally delicious.