Although this is a Mediterranean and Indian fusion restaurant (both cuisines are served) I decided to focus on the Indian food although I was sorely tempted by the Mediterranean items. The dal soup was a great beginning, made (obviously) from fresh ingredients and subtly and wonderfully seasoned. The owner, who was also the server, was very solicitous about the spiciness of all of the dishes, checking to be sure they weren't too spicy, if I wanted them to be more spicy, etc. The entree that I chose was the buttered chicken, something I had never had before. The owner explained that he got hormone-free chicken special from Georgia and was yet another indication of the effort that he put into preparing special dishes. I loved the buttered chicken, very subtly flavored, not too spicy. A personal preference of mine is chicken dishes with chicken cut small and this definitely fit the bill! I would highly recommend the buttered chicken.
For dessert, I chose the Kulfi (an Indian ice cream with pistachios, walnuts, and cashews) and two of the three versions of the baklava. Everything on the dessert menu other than the vanilla ice cream was made by the owner. He was very proud of his Kulfi, the recipe for which he worked on over a couple months, and rightfully so, it was delicious! It was the perfect complement to my meal.
I'm saving the baklava for later, so I can't comment on the taste but they look lovely and not merely honey-covered phyllo dough :-)
The restaurant itself did not have a large dining area so be prepared for that.
Be sure to take time to chat with the owner, he puts a lot of himself into his food and he spent a lot of time ensuring that I was happy with all of my choices.
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