While we love anything the tandoori chef pulls from the blazing hot oven, we crave the sizzling Adraki lamb chops. Starting with a boldly flavored marinade of yogurt, ginger, cardamom and coriander, the lamb chops are marinated for 73 hours. Then they're seared in the tandoor (clay oven), making for an over-the-top amazing entrée with chutney and mint sauce on the side. Order a side of raita and spicy Manitou “Incline” naan — baked bread stuffed with green chiles — for a completely satisfying meal. Hours are 11 a.m. to 9 p.m. Mondays through Thursdays and Sundays, 11 a.m. to 10 p.m. Fridays and Saturdays.
— Teresa Farney