If man had to live by bread alone, why not choose naan? No meal at the wonderful India Palace is complete without at least two baskets of the chewy Indian flat bread that can come stuffed with an array of goodies, from garlic to minced lamb to raisins, pistachios and cashews. And while that naan and a small bowl of tamarind dipping sauce could make a meal of their own, there's so much more to sample at this cozy restaurant, which has national awards plastered over its entry hall. The fun-to-say peas pallao (saffron rice studded with green peas) make a wonderful canvas for a melange of mattars, masalas and vindaloos, these rich dishes tempered with a dollop of fresh raita. Fans of the tandoor, the clay oven in which meats are cooked at 800 degrees Fahrenheit, should not miss the meaty lamb tikka kabob, the incredible tandoori sea bass or the broiled chicken wings appetizer. And India Palace's many condiments are as delicious as the main attractions. The aforementioned raita (a thin yogurt sauce with cucumber and mint) and tamarind sauce are required, and heat-seekers will love the fiery mixed pickles. Finishing a meal with a peppery cup of chai and a small dish of khir is the perfect digestif. (KW)

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