You may wonder what shrimp and grits and foie gras are doing on an Indian restaurant’s menu. We just skip down the page for addictive papadum served with mint and tamarind dips, some luscious minced lamb–filled samosas, and palak paneer, spinach dotted with fresh cheese. We follow that satisfying beginning with a rich, creamy helping of butter chicken, or its spicier brother, chicken tikka masala. Other fusion choices—not strictly Indian—include a snowy Gulf snapper topped with lump crab and wild mushrooms, mild seafood curry, and naan filled with a happy combination of goat cheese and rosemary. Bonus? A quietly elegant setting, well suited to conversation, and attentive servers.