You'll have to go to some trouble to find this place, and when you do, it won't look like much. But make the effort if you love Indian food. A bare-bones but sparkling-clean room with a mere half-dozen Formica tables houses some of the best Indian grub in South Florida. Favorites like chicken vindaloo and lamb korma are pungent with freshly ground and perfectly balanced herbs and spices. The tandoori oven turns out fluffy, hot naan breads, regular and garlic, one stuffed with minced lamb, and a sweet version with cherries and pineapple. There are 18 vegetarian entrées, some made with house-made paneer (dense cubes of cottage cheese), spinach balls, lentils and kidneys in cream, dals, mixed vegetable curries, and masalas. A whole tandoori chicken is $15.95, the most expensive item on a menu that seems to go on forever, with every variation of chicken, lamb, and seafood imaginable.