A return visit to the Punjab Kabob House for the Tandoori Fish was an opportunity to taste again the Nihari and the Bengan Bhurta and to revise my last impressions. This time the eggplant of the Bengan Bhurta was meltingly thick, rich with flavor, and almost pudding-like in consistency with chunks of jalapeno and tomato and shredded sweet soft onion. This was a stellar version and raises the bar on this standard dish. The Nihari fared as well; this time the dish that came from the kitchen was chunky with tender meat and the accompanying sauce was heaven-sent, tumeric gold, chili-spiked, and complex with flavors so that not one drop was left on the plate. These were nothing like the sampling we had offered at our curry diving chowdown a few weeks ago. But, these are the dishes I will order again.