Owner Deepak Aggarwal has changed the concept of this place three times in two years. In its latest incarnation, an Indian bistro, the only element that remains familiar is the Enomatic wine-dispensing machine, which allows diners to sample one-ounce tastes from numerous bottles. The menu has some California touches—tandoori chicken comes on a bed of grilled romaine, and Aggarwal says he uses organic produce whenever possible—but the best bets are classics. We enjoyed dark, crisp vegetable samosas with brightly flavored chutneys, well-seasoned aloo gobi, and tender chicken korma. But, a seafood curry was lackluster, and in spite of the sampling machine, the selection of wines by the glass is limited—it needs more whites tailored to the spiced fare. Service is prompt. Lunch and dinner daily.