Live music takes center stage in this small restaurant, adorned with carpets, Indian paintings, wood floors and furnishings.

Entrees prepared in their tandoor oven come out flavorful and not as salty as most tandoori dishes. The tandoori lobster is rich, but the chef's specialty is crab lababdar: crabmeat, onions, and tomato saut?ed in a coconut gravy. Fresh cottage cheese is made in-house for fresh and light saag panir, a favorite here. Chefs keep a close eye on the spices to ensure the spice enhances the flavor rather than drowning it out -- more times than not, customers ask them to add more spices.