Was just writing an ode to the delayed heat of dried chiles on another thread which reminded me of this wonderful gem on elm street downtown.
Joanne Kates reviewed it very positively today (loved the butter chicken!) and I wanted to add how great the vindaloo is. It has a wonderful rich flavour that comes, I think from using loads of caramelized onions, but the chef also does something terrific with the chiles that brings a delayed heat effect. The first thing that hits you is the flavour of the spice (and the first vindaloo I've had in a long while where you can actaully taste the vinegar), and the heat only follows after a delay.
Really worth checking out.