For Park Slope area neighbors, wanted to mention a bizarre experience at this Chinese-owned indian tending toward fusion. The main point is the food showed promise but was almost inedibly sweet - tons of added sugar, in all of our main dishes, including chicken korma (chunks of boneless chicken breast in a sauce which seemingly included coconut milk and kalonji, better reheated the next day), moghul biryani (almost candied tasting), a lamb balti. The spicing was good and flavors fresh in all of these, with plenty of spice, nuts, veg and fresh cilantro, but the overlay of sugar was deadly.
If you go TELL THEM TO LAY OFF THE SUGAR - maybe they will get the message if others complain. It just doesn't work!
Best dishes tasted were the samosas, 3 large and rather mild but tasty ones for $5, with an accompanying good coconut/coriander chutney, miraculously unsweetened and the naan - very well made, a pleasant surprise. I think the breads are all likely to be good here. Vegetable bhaji so-called was a tasty light plate of fried battered veg - with accompanying dips/chutneys, again, a large serving size. Think fried zuchini, not bhaji when you order this dish and you will not be disappointed. Good basmati rice perfumed with cumin (blessedly no sugar).The balti was the least objectionably sweet of the main dishes, possibly because it had the least sauce and the strong flavor of the lamb bits to counteract any sugar. Took our balti leftover home, mixed it with several cups of plain, freshly cooked rice, fried onions and a handful of cilantro in an impromptu fried rice/biryani and it was much improved.
Lets take a stand against this sweetening campaign
before its too late and indian goes the way of thai!