As an Indian who has probably eaten in over 500 Indian restaurants worldwide, I can say I disagree with the prior reviewer. This Nothern Indian restaurant will not be confused with some of the best that I've eaten in but it is far from poor. Favorites such as tikka masala, chicken tandoori, daal and naans were well prepared. For the more divergent types, I would try shahi paneer, bhindi masala, or the fish tandoori. Shahi paneer is a dish made from homemade cheese. Their cheese texture was a perfect consistency. It was not like fried tofu in some places nor was it the beaded ricotta type you find in others. I like it with a slightly sweeter taste so I asked for extra cashews and raisins.Kabab Curry's chicken tikka masala recipe contains a little more cream so it's richer and more filling. It was well prepared for this type of style. The tikka was not dried out and was real tikka. Many places try and save money by using inferior cuts of meat. My belief is that tikka (small cuts) must be done from the breast of the chicken not a thigh or back. This restaurant adheres to this ideal. The restaurant utilizes different fish on different days in their tandoori fish. I like it when they use catfish because this type of fish stands up more to the intense heat of the tandoor and the oilyness of it produces a great taste/texture. The most important thing in tandoori cooking is not to overcook and Kabab Curry did not so it was not dry.
Pros: good lunch buffet
Cons: little pricey at dinner time
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