In a town with some surprisingly good Indian restaurants, this intimate spot in a cozy Railyard District bungalow earns kudos for the modern interpretations of talented chef Paddy Rawal, who frequently uses New Mexican ingredients in his delicious creations. Among the starters, don't miss the lasooni gobhi (cauliflower florets sautéed in garlic sauce) and chicken-mint salad with mango and mint chutny and pico de gallo. Notable main dishes include mahimahi marinated
in yogurt, lime leaf, green chile, and saffron, and paneer mutter (garden peas and farmers cheese in a mild cashew sauce). The honey-soaked "milk puffs" make a nice ending to a hearty meal.