If you think vegetarians and carnivores don’t mix, then you haven’t been to Roya. The veal “kebab” arrives as an enormous T-bone; the challaw badenjan brings a lush eggplant stew. Six juicy hunks of meat come skewered in the lamb kebab; wedges of sweet pumpkin are smothered in yogurt in the challaw kadu. Each grain of basmati rice is chewy tender—a perfect foil for Roya’s signature meat sauce. All the dishes are a great value, with mild yet intriguing spice: tamer than Indian, more lively than American. It’s a cozy restaurant, perfect for couples. (No matter their food preferences going in, they may just leave as omnivores.) Owner Friedoon Yawary, who had a restaurant in Walnut Creek 10 years ago, works both kitchen and dining room with cool efficiency. Lunch Tues.–Fri., dinner Tues.–Sun.