Indian Oven

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Indian Oven Review

This white-tablecloth northern Indian restaurant draws diners from all over the city who come for the tandoori specialties—chicken, lamb, breads. Classics like saag paneer (spinach with Indian cheese), aloo gobhi (potato, cauliflower, and spices), and bengan bartha (roasted eggplant with onions and spices) are also excellent. The chef wants to keep his clientele around for the long haul, too, and puts a little "heart healthy" icon next to some of the menu items. On Friday and Saturday nights famished patrons overflow onto the sidewalk as they wait for open tables. If you try to linger over a mango lassi or an order of the excellent kheer (rice pudding) on one of these nights, you'll probably be hurried along by a waiter. For better service, come on a slower weeknight or for lunch.