Vindaloo is typically the spiciest curry at local Indian restaurants. But what arrived was so mild that it could be fed to infants. The waiter did recognize the mistake and returned with another dish whose sauce was much redder and far spicier, and well worth ordering. But the creamy sauce and the occasional clove makes it taste very good. Service is pleasant and tries hard to please.
Indian desserts are an acquired taste.
Most are cloyingly sweet. An interesting list of Indian beverages runs from mango milk shakes to Indian beers. The large bottles of Taj Mahal beer are the best. Most items on the lunch buffet will prove to be very mild. The menu describes chef Christopher Bluemels cuisine as New American Marketa fusion of ingredients that knows no international boundaries.