We like this: Most of India Palace's d?cor de pink has been flushed, giving way to lush golds, dark mustards and rich burgundies heightened by brass chandeliers. Which means it's actually beginning to resemble a palace instead of a casino by Larry Flynt. At the entrance is a plastic box with slots quarantining all of the spices: mustard seed, coriander, cumin, clove, garlic, etc. These little specimens are animated into the alluring India Palace fume. And instead of loosely ethnicized schmaltz, the music is authentic. We think. Service is attentive and prompt. The food ranks up there with the dining room fragrance. Saag paneer (cheese in creamed spinach) is rich and well-sassed with a complex Indian spice blitz. Marinated in yogurt, ginger and garlic, tandoori chicken is as moist as it is zesty (usually it's as dry as burlap and as orange as a traffic cone), even when plucked from the lunch buffet. The whole India Palace bounty horn, from the fresh Indian breads to the lamb bahuna, screams with alluring sensuality.