"The maitre d ' was quite helpful in understanding the various dishes. We were there on a Friday night but still got plenty of attention from the maitre d ' and the rest of the wait staff. The restaurant was not too noisy, so conversations were easy to understand. We started with the papadam which came with a mint-cilantro sauce. We also split an appetizer of tandoori scallops. The papadam was very fresh and crispy but a little too salty. The scallops were undercooked (as usual, but we had asked that they be cooked more towards medium . The sauce accompanying the scallops was very bland, having almost no taste at all. We got a glass of the Edelzwicker wine, which is a not-too-sweet blend of riesling, gewurz and pinot gris. That is a good complement to the spicy entrees. Our main entrees were Chicken Tikka Masala the Chicken Biriyani. We had asked for a mild version of the biriyani but it was still pretty peppery. The raita helped lower the spice heat though. The chicken tikka masala was milder but the chicken itself was a little bit dry. The plain naan was very fresh and was a good way to get the last bits of the masala sauce."
