Flickering candles and long banquettes scattered with orange pillows add up to an intimate Indian hideaway in this bustling, commercial ’hood. Start with “Chicken Sixty-Five”—cubes of poultry marinated overnight in chili powder, turmeric and lime juice—or greaseless, tandoori-baked samosas. Vegetarians can mine a range of options, like the navrattan kurma,
which mixes cashews, almonds, cauliflower and pineapple in a wonderfully creamy onion sauce. Mango mousse, an airy confection, is a cut above the typical rice pudding finales.