Aslam’s Rasoi

For over a decade this funky spot has been helmed by North Indian chef Mohammed Aslam, who cut his teeth back-in-the-day at Indian Oven in the Haight. Aslam specializes in tandoori dishes cooked in a traditional clay oven. Start with the pakoras, chickpea fritters stuffed with seafood, vegetables or chicken, and fresh-baked naan that goes way beyond the basic garlic to those infused with ingredients like goat cheese, fruit, nuts, basil and peppers. Regulars swear by the curried lamb chops, which are slow-cooked with ginger, onions, saffron and garlic. Complete your meal with a mug of cardamom-cinnamon-fennel-spiced homemade chai.