The Washington Post Editorial Review
One house specialty is tandoori chicken marinated overnight. The bright red bird is somewhat dry, but livened up with a side of the house mint chutney. It is served with salad and naan.The shop also serves a modest dinner. In addition to the lunch choices, diners can opt for the meat or veggie platter -- a chicken or vegetable curry with sides of vegetables, rice and naan.
Booming at lunch, this small restaurant dishes up adapted versions of Indian classics. As its name suggests, Indian naan bread accompanies nearly every item on the menu. Tikka sandwiches, the most popular items, include chicken, lamb, shrimp and veggie varieties. The same tikka fillings are also available on an over-dressed Caesar salad.
-- Erin Hartigan