Las Vegas Weekly

A hot appetizer called Vegetarian Sampler combines samosas, potato-stuffed pastries, with the lentil flour vegetable fritters called pakoras, and also paneer pakoras, which are basically pieces of batter-fried cheese. The samosas are pint-sized with a flaky crust, but the pakoras are about as subtle as a knock on the head, leaden and tasty.

Similarly, Assorted Sizzler, the big-deal tandoori meat platter, is a flat metal dish that has been crowded with delicious lamb chops, the cylindrical sausage called seekh kabab (which is heavy on the ginger and cardamon), tandoori chicken and chicken tikka. These are very good meats, but when they say sizzling, they are not kidding. Our plate was red hot, and the meats we didn’t eat immediately were blackened to a frazzle in no time.

Everyone liked bhindi, spiced, stewed okra, which we asked to have without gravy, and a rich chicken curry, served mild, full of large chunks of white-meat chicken. Saffron rice pilaf and naan breads, also from the clay oven, rounded things out nicely. Garlic naan has enough garlic to ward off a vampire, but the paneer naan skimps a bit on the cheese.