Burgundy walls, understated Indian artifacts, and soft lighting create a comfy mood in Akbar’s Own. But what makes it a standout are those heavenly sauces, which take you back to the northwest frontier of pre-British India.

It’s easy to imagine Mogul kings and queens dining on the velvety yet peppery malai kofta or the scrumptuous chicken tikka masala, which are served in heated metal dishes. Mogul cooking relies on a rich combination of spices—including cardamom, cinnamon, cloves, and ginger—that create aromas you won’t find in other Indian food. It’s apparent here in the juicy palak paneer and the tangy chicken vindaloo, among many other outstanding dishes on the menu. The naan is consistently fluffy, the veggie pakoras are always soft and perfectly fried, and the mango ice cream magnificently closes any meal.

If you’re seeking an escape from crowded downtown restaurants on Friday and Saturday nights, there’s almost always a table at Akbar’s Own.