The two-story, airy space with exposed beams, a streamlined stainless steel bar, and 10-foot-high windows belies the hearty comfort food served. In a refurbished building in the Market Exchange District, Indian Oven specializes in northern Indian, Pakistani, and Bengali food. The open kitchen sends out korma dishes with chunks of vegetables or meats cooked in a creamy sauce with nuts, tandoori dishes roasted in a clay oven, and goat rezala (sautéed in butter, garlic,
ginger, & spices, and served with a curry sauce). Cool things down at the end of a meal with a creamy fruit custard, a family recipe.