The tandoori chicken, as one would hope, is excellent at King of Tandoor. But the most distinctive dish at this darkly-lit but endearingly friendly neighborhood Indian, which opened last year on Callowhill Street, resembles an exotic lamb pot pie. Lamb dampakht is actually from Bangladesh, says co-owner Mohammed Islam, and it is served here in a copper crock with an aromatic lamb stew, mildly spiced with curry and yogurt, sealed beneath a crust that puffs like a dome.
means "steam preserve," Islam says.
So half the pleasure is the burst of curry-scented steam that greets your nose when that bubble of butter naan pastry is pierced. But what of its taste? That lamb stew - superbly tender and rich with ginger, turmeric, coriander, and chile - thankfully lives up to its aroma.