Jaipur's serene, pink-walled atmosphere matches its soothing, appealing food. The dishes are not inordinately spicy, so the eggplant in the began bharta is not overdone with cinnamon, cumin, onion, ginger and turmeric. The okra in the bhindi is accompanied well by vinegar, black salt and mango powder. Other standout dishes include tandoori chicken, chicken reshmi kebabs and mutton shitya, and a lamb and corn curry in a tomato, onion and bell pepper sauce. Vegetarians should try the lentils, paneer (cheese) dishes, vegetable biryani, or a thali (a plate of assorted items).