At least its high quality should remind you that the rice is not the lowly accompaniment to the curried dishes but an equal and essential partner. While Mehak has many first-rate recipes, it also has some inconsistencies, and an occasional and rather mystifying attack of attitude that good company can also obscure. Several of the appetizers here are unusual, and unusually appealing. Aloo tikki , potato patties layered with curried chickpeas and chutney, are a less familiar dish and fun. It's made of lime rather than lemon and not so brined in salt that the elaborate citrus-pepper flavor is lost.
Entrees are more of a mixed bag.
Butter chicken is a killer, with a light curry-spice sauce that is almost sweet, probably from the slow braising of onions, and very smooth. The chicken tikka retains more flavor, perhaps because the cut-up chicken has more surface to marinate and partly because the surface sears faster so the meat stays moister. The rogan josh , the familiar lamb in yogurt sauce, was also fairly mild. And as far as I'm concerned, any curried okra is okra-dokey. There is some confusion as to its closing times.