Tandoori Flame in Garland, located on the northeast corner of Shiloh and Campbell Road, is owned by Manpreet and Aman Gakhal, who after spending their entire lives in Minnesota, desired a change of scenery and a warmer climate. 

Manpreet worked at his family-owned restaurant in Minnesota for years where he mastered his craft. He and Aman built a plan to relocate and open a new restaurant in the DFW area.

The restaurant is casual — in a strip mall, no reservations required — yet upscale with nice tablecloths and attentive service. Manpreet is the head chef and he and the kitchen staff cook everything from scratch daily; they grind their own spices, make their yogurt, bake their naan. Aman works the front of the house along with a friendly, small staff.

For most of their main dishes, diners choose their heat level: mild, medium, hot or extra hot. We went with hot; it gives a nice kick but doesn't test any limits. The entrées at Tandoori Flame are served in traditional Indian silver-plated bowls or pots. Unlike many American restaurants, the entrées aren't incredibly large, and while you can share the dishes, each will probably want to order a separate entrée.

Try any of the traditional dishes here: butter chicken, kebab, vindaloo and absolutely don't pass on the lamb. It's all phenomenal.