There’s only so much praise we can give one restaurant, so let’s just say (for the last time for awhile) that Namaste is a restaurant that we could eat in every day.
Because the tandoori chicken being put out by Chef Om Singh is like something you’ve never tasted before. And by “before” we mean the red-dyed, generic, dried-out stuff that’s shoveled at you in 90% of the Indian restaurants in America.
This tandoori comes out juicy, flecked with herbs, and backed with some serious heat. We meant to inquire about just what these “exotic Indian spices” are, but were too busy licking our fingers to talk.