Indus Valley

Don’t let the charming waiters up-sell you. While taking your appetizer order, they’ll push an expensive tandoori platter. Stick to your guns and order the juicy seek kebab, lamb rolls with fresh coriander and spices. The nan is piping hot and can be topped with ingredients like fresh garlic. Malai kofta, a sweet version of vegetarian croquettes, is made with cottage cheese and steeped in a spice-infused tomato puree; it’s better than the run-of-the-mill chicken tikka masala. Indus Valley’s peak is the blissful mango kulfi, a thick, almost chewy ice cream.