The Tandoori Chef and Tandoori Dragon share the same premises and probably the same kitchen. The Chef is Northern Indian and the Dragon is Chinese Indian. We opted for the Dragon.
After being seated and given a menu when had about a 10+ min wait for the waiter to show up again even though there were only two tables occupied. Evenutally we got a different waiter and the service was superb.
We started with Bhel and Spicy Shrimp. The Bhel a street food based upon crispy noodles and whatever items takes the chefs fancy was mainly thick crispy noodles with green onion and a nice spicy sauce. The noodle were okay but the whole dish lacked imagination. For the best version go to Chinese Murch in Edgewater.
The spicy shrimp was another mixed bag, A set of small batter fried shrimp with a spicy sauces of peppers and onion. The garniture/sauce was outstanding - spicy and crisp peppers and onion. The shrimp were encased in a thick batter and did not have a detectable flavor. If the shrimp had been sauteed instead of deep fried, I would have been raving.
The main course was a Hakka noodle with vegetable, a thick soba like wheat noodle with a spicy sauce. The vegetables were crispy cabbage, firm carrots and green onion. Not an inspired dish but well prepared and nice level of spiceness. The other dish was the Mongolian lamb which had a deep strong lamb flavor and a favorful but gelatinous sauce which tasted fine over the well prepared basmati rice.
We sampled the sweet lime drink which was tart with finely puree flecks of black pepper. The Thai iced tea though sweet was as well a nice contrast in taste.
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