Indian Oven answers its trendy downtown location with contemporary, upscale décor that attracts Indian food fans and casual diners alike. Bangladeshi owner Murad Hossain, who initially waited on every table himself, remains the driving force behind its success. He now has a few helping hands, though. With a focus on flavor, his primarily northern Indian menu and nightly specials boast from-scratch dishes. To start, try the samosas or the traditional garlic naan. Standard entrées such as lamb curry and chicken tandoori prove well above par, while Indian Oven also cooks up several harder-to-find dishes. Bengali-style salmon, for example, is vegetable curry over a marinated filet. Goat rezala presents a thick and spicy stew, heavy with meat, that you'd be hard-pressed to find elsewhere. Nearly any entrée can be prepared mild, medium or hot to your taste. Don't miss dessert, which features house-made custard, kulfi
(ice cream with pistachios, cardamom and almonds) or rasmalai
(cheese balls drizzled in a milk-sugar reduction).
"The open kitchen sends out korma dishes with chunks of vegetables or
meats cooked in a creamy sauce with nuts, tandoori dishes roasted in a
clay oven and goat rezala (sautéed in butter, garlic, ginger and
spices, and served with a curry sauce)."