Sigree Indian Cuisine

Before ordering, each table is gets an order of papadam, a wafer-thin black gram bean flour baked until cracker dry. It’s served with savory green chutney and another, a sweet tamarind.

We started with an order of the lahasuni gobi which is battered cauliflower glazed in a sweet and spicy garlic chili sauce. This plate brings some legitimate heat, but you can have the spice level turned down when ordering.

An order of cream cheese cutlets — deep-fried patties of potato and paneer cream cheese — were also a hit with the table.

The tandoori chicken is marinated in yogurt then roasted in a clay oven and served still sizzling. The lamb rogan josh is a bowl of bold tomato curry with tender braised lamb, doused heavily with paprika, turmeric, cardamom and cinnamon. This is an intensely rich dish. 

The saag paneer, puréed spinach stewed with spices like coriander and laced with cubes of addictive paneer cheese, is a needed change of pace from our otherwise meat-heavy entrées.

But if we had to pick a star here, the chicken Korma would get the nod in a photo finish. A milder, creamier curry with a tinge of sweetness poured over rice, it was outstanding.