Niven Patel’s smash-hit restaurant is bound to put diners in the mood for the team's smartly spiced food with warehouse floors, mango wood tables and a wall lined with rows upon rows of spice jars. The kitchen takes no cues from its suburban locale; in fact, it features a tight menu of flavor-packed dishes made with ingredients sourced from Chef Patel’s own farm. Ghost pepper-cheddar seed naan is a fiery, puff-pastry-like riff, while yellowfin tuna bhel with avocado makes for a zesty first course. Kerala lamb with tomato and coconut is a richly satisfying effort with layered notes, soft basmati rice and meltingly tender meat.