Another standout vegetable entree was the baingan bharta — smoky, pureed eggplant and aromatic Indian spices, flavored with tomato, onion and chopped, fresh cilantro. My dining partner, who normally doesn’t care for eggplant, devoured it and said it was the best eggplant dish he’s ever had.

Vegetable-based dishes weren’t the only winners.

If you’re a fan of eggs, order the egg biryani — a robustly spiced heap of fluffy, fragrant basmati rice, seasoned with cloves, cardamom, ginger, chili powder and other ingredients. I dug a spoon into the yellowish-orange mound of rice to fish out the real treasure: halved hard-boiled eggs scattered throughout.

Not everything hit the mark. Chicken saag — boneless, sliced chicken breast cooked with finely chopped spinach in a mildly spiced sauce — suffered from the texture of the meat, which was a bit tough and rubbery.

Diners select their preferred level of spiciness for each entree: mild, medium or spicy. For the most part, the spice levels were spot-on. The one exception was the eggplant dish. We asked for medium, but what we got was closer to spicy. It wasn’t a big deal, though, since I don’t mind a little heat. Other diners, however, may want to ask their server to go over the various spice levels before ordering.