Other vegetarian options that come highly recommended include aloo gobhi (NT$280), or cauliflower and potatoes cooked with herbs and spices, and mixed vegetable jalfrezi (NT$300).
For an extra NT$60, diners can have naan and a bowl of pilau rice sprinkled with plenty of cumin seeds to go with main courses. Khana Khazana’s rendition of the Indian flatbread is moist and chewy and comes in seven savory or sweet flavors (NT$40 to NT$120).
For dessert, the restaurant offers homemade cashew nuts-flavored kulfi, or Indian ice cream (NT$120 for two scoops), among the usual gulab jamun (deep-fried milk balls served in sugar syrup, NT$120). Lassi (NT$90 to NT$140) is remarkably yummy and comes in five flavors ranging from salted, mango to peach.
I ended my meal with Indian masala tea (NT$80, NT$120 cold), a great drink to have during cold winter days when it is served steaming hot with cinnamon, cloves and ginger.
According to our waiter, the team that manages Khana Khazana Indian Restaurant comes from the beloved Bollywood Indian Restaurant (魔力屋) in Taichung City. Judging from the quality food it serves, the north spin-off may soon become as popular as its counterpart in central Taiwan.