Among the good restaurants along the Washington Corridor, this casual spot projects attractive sophistication. Warm servers and an earnest kitchen deliver such treats as Mangalorean chicken, tender chunks of meat in a curry tinged with black pepper. Ever-popular lamb vindaloo, with its fiery red-chile gravy on lamb and potatoes, proved loaded with flavor and just spicy enough. Perfectly executed saffron-tinged basmati rice arrived sprinkled with fresh green peas, a pretty presentation (but at an extra charge). We also devoured crusty veggie samosas smothered in creamy chickpeas and drizzled with yogurt (think Indian empanadas). Spying a passing rack of lamb, we had order envy and vowed to return.