The kitchen has a good way with a range of dishes, including seafood from coastal regions such as Goa, traditional Punjabi dishes (daal makhani, tikka masala), and Indo-Chinese dishes from northern provinces. Badak kosha ($12), sliced duck with a thick dark sauce of chilies and sesame, had a flavor and spice kick I usually associate with Sichuan cuisine. Garlic naan ($4), fresh-baked in the tandoor oven, delivered a warm, pleasing chew along the lines of a fine Neapolitan pizza crust. Jaipuri laal mass ($18), a lamb dish with burnt garlic, roasted chilies and hung yogurt, had rich flavor with heat that unfolded in creamy layers.