Cuisine:

• Indian
• Pakistani

Anarbagh Description:
This Indian restaurant has a huge menu, and it turns out consistently good tandoori specialties. To start, try the puffy samosas, deep-fried onion balls---which any onion-ring fancier will love---or a cup of hearty mulligatawny soup. Tandoor specialties include diced lamb tikka, jumbo shrimp or Bombay lobster. Surprisingly, there are several beef dishes, including vindaloo with lemon juice and potato, and bhuna cooked with ground spices, tomatoes, bell peppers and herbs in a thick curry. Interesting oceanic options include pan-fried fish cooked with ginger or shrimp with lentils in a sweet and sour sauce. Lamb is also prepared well, especially the coconut curry with almonds. Order fluffy garlic basil naan to soak up the curries. For dessert, try the honey-soaked fritters known as gulab jamon. Regardless of what you order, the Anarbagh chef will be more than happy to spice your order to taste and can make it oil-free if you want it low-calorie.


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