Fodor's Expert Review Indian Oven

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. On Friday and Saturday night, famished patrons overflow onto the sidewalk to wait for open tables; some retreat next door to the affiliated Clay Oven. If you linger too long over a mango lassi or the excellent kheer (rice pudding) on one of these nights, you'll likely be hurried along by a waiter. For better service, come on a weeknight or for lunch.