Indian transplants have quickly cottoned to this ultra-authentic spot, whose dishes are jam-packed with flavor and liberally seasoned with herbs and spices that aren't toned down for Western palates. The space is simple and nondescript with yellow walls and stark furnishings, but no one seems to mind: they're just here for the food. On that point, the kitchen delivers, with perfectly crispy vegetable samosas loaded with potatoes and green peas, creamy chicken korma full of tender vegetables and pungent spices, and massive rounds of naan stuffed with shredded cauliflower. Don't miss their flavorful, spicy seekh kebabs, featuring ground lamb and presented on a smoking-hot iron skillet with tomatoes, peppers, and onion for terrific a contrast in texture.
- MICHELIN guide inspectors