Briefly, I ate there last night and the food was not very good. I had the Tanjore Double ($11), the Punjab Glory ($11) and an extra order of vadai ($3.50). This means that I tried all of the following: idli, vadai, uppuma, vegetable curry, spinach with moong dal--not the lentils mentioned on the menu, sambar, chutney, poori, peas & rice, papad and, thanks to a substitution, uttapam. But to begin with something basic, the tamarind sauce lacked the characteristic tartness of tamarind; it was exceedingly sweet. Best of the lot were a very good moong dal with spinach, good papadum, the spiced rice and the quite beautiful vadai, which look as though they'd been given a coat of lacquer. But the sambar was lifeless and watery, the idli was doughy, the coconut cilantro sauce was flat. Indian cuisine exhibits in Los Angeles the greatest possible gap between that which is possible and that which is served. Almost every Indian restaurant in town serves food that I'd be humiliated (I, whitey) to produce in my own kitchen.