PRICE:
Frommer's Highly Recommended

Another seemingly wacky fusion concept? Yes, but the food here is more than just a novelty. Owner Rohini Dey and chef Maneet Chauhan -- both women, both originally from India -- have found a common thread between Indian and Latin American cooking: Both feature similar ingredients (rice and chiles), use some of the same seasonings (cumin and coriander), and even share similar preparations (the variety of Latin salsas is comparable to the different Indian chutneys). The result is a menu that mixes flavors in new ways that still seem somewhat familiar, whether it's empanadas with mango-coconut chutney, ceviche with Indian spices, or tandoori skirt steak served on sautéed garlic spinach with fried plantain. This isn't your usual Taj Mahal-meets-Bollywood Indian decor, either -- the mostly white dining room is brightened with red decorative accents and large black-and-white fashion photographs. The front lounge is open late for drinks and dessert, served to a soundtrack of Indian and Latin American dance music.

Copyright: Excerpted from Frommer's Chicago 2009, (c) 2008, Wiley Publishing, Inc.

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