Indian cooking is one of the most artful, varied and complex cuisines in the world, but it seems to have found less favor in Laguna Beach than other ethnic food.
Perhaps this can be attributed to its reputation for spiciness as well as the myth that curry powder (that boring British concoction) is the dominant flavor of Indian food. While there are many dishes called curry, these are created with distinct spice blends that are almost unlimited in their diversity and none bearing any resemblance to that yellow stuff in the bottle. North Indian cooking is known for its delicate flavoring and silky sauces.
The dishes are generally seasoned with mild but highly fragrant spices such as cinnamon, cardamom, mace, nutmeg and clove.
Also characteristic are simple preparations of meat fish and poultry marinated in spiced yogurt for tenderness and then cooked in a very hot tandoori oven (giving it a flavor similar to barbecuing). Indian restaurants here tone down the heat for the American palate or they ask you how hot you like your food.