Given the great breakfasts (think saag egg toast, Bombay Benedict, and almond roti), a fine bakery (cookies!), and consistently well-prepared lunch and dinner options, it’s no wonder that chef-owner Anita Jaisinghani continues to grow her fan base. Indian street food is the draw, and we’ll take to the streets anytime for the hot, hot Madras chicken wings, oven roasted with black pepper and dried mango and served with cumin yogurt for calming relief. A recent baked eggplant had perfect rows of pretty red pomegranate seeds aligned on top and accents of yogurt and masala. And rarely can we forgo the saag paneer—spinach and mustard greens with roasted blueberry fig chutney and a hefty slab of cheese—or our favorite butter chicken with its perfectly balanced sauce of cream and tomato. All of it goes well with the rich and buttery scallion cheese naan. Table service is consistently good, even if the hostile host rarely looked up from her phone.