Description
“Over-the-top” adequately describes Dévi’s ornate bi-level space, a bordello-like mix of brightly-hued brocades where diners use gold cutlery to sample an impressive array of upscale Indian dishes prepared by chefs Suvir Saran and Hemant Mathur. The freshly baked, bubbly nan is a necessary accompaniment to spicy entrées, like a plate of enormous tandoori prawns. Desserts, by pastry chef Surbhi Sahni, also score points: Try the light, creamy mango cheesecake, or save some money and sate your sweet tooth with the complimentary petits fours offered with the check.