Cuisine:

• Indian
• Pakistani

Haveli Indian Cuisine Description:
For nearly 20 years, this stalwart of Atlanta's Indian culinary scene has been introducing non-Indians to the delights of Indian cooking. For some of us, our first memory of saag paneer (creamy spinach with homemade cheese) is from Haveli. It's still as good as when first tasted back in the 1980s. Lamb vindaloo sets plump, tender chunks of lamb in a fiery hot sauce. You'll need plenty of the good basmati rice to tame it, plus some of the excellent raita (cucumber in yogurt sauce). Tandoori chicken, skinless but amazingly tender, rests on a bed of onions. It's the basics of Indian cooking at its best. The lunch buffet is a great buy. If the curried goat is available, be sure to have some. The wine list is drawn from grocery store staples, and does include one Gewürztraminer, the best wine to pair with Indian food if it's not too violently seasoned. Otherwise, have a Taj Mahal beer; the 22-ounce bottle provides plenty of fire-quenching quaff for two.


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