Pan-Indian would be more accurate, as much of the choices are nearly identical to those found at other local Indian restaurants. The fiery vegetarian dishes served on banana leaves in south India won't be found here, but the large menu lists much to explore. Also order condiments. Achar is often so salty that it is a chore to eat, but this version is more civil, allowing the flavor of mustard and other spices through. Still, pickled green mangoes are an acquired taste.
Appetizers reveal no surprises.
This soup is well above-average, and includes chicken and many spices in a slightly tart broth. Beef Madrasi is billed as being very hot, but it arrived medium hot. Its sauce of tomato, ginger and onions is something a first-time Indian diner can enjoy. White basmati rice sprinkled with coriander is included. Many restaurants charge extra for this.