This means you are not getting just one more version of what you've tasted countless times at the average tandoori restaurant.
Or as unusual as adding blueberries to Gujarati style malai kofta (above). Made of vegetables, potatoes and paneer cheese, the kofta (dumplings) are bathed in a sweetened nut sauce--sweet because Gujaratis like a touch of sugar in everything.
Then there's white gaspacho, so-called because it contains tomato dice and the liquid from pressed Persian cucumbers. The white is yogurt, seasoned with roasted cumin, salt and pepper. Fresh dill goes on top.
When it turns cold, order Kashmiri style lamb shank (above), slow-cooked for four to five hours until the meat falls off the bone. Warm spices such as cinnamon, cloves and coriander are in the sauce along with onion, tomato, garlic, ginger and yogurt.
Mesquite charcoal fuels the tandoor oven, adding to the hearty flavor of tandoori salmon (above). It too falls apart as you eat it. The mixed vegetables on the side are cooked until very soft, as is typical in India.
Appetizers include Punjabi chicken tacos, goat cheese and potato samosas and chicken pakoras (above) to dip in a mango and tamarind relish spiced with cayenne. The batter for the pakoras is seasoned with chat masala.
Raina describes Radhika as "modern Indian," but old classics are also very good, such as chicken tikka masala, slightly tweaked with basil in the tomato sauce.
And for dessert, a real classic--tender gulab jamun served hot in syrup (above).
Radhika, 966 Mission St., South Pasadena, CA 91030. Tel: (626) 799-2200