India in contemporary setting With rows of contemporary galleries and new restaurants, Old neighborhood of Samchong-don is popular today with young fashionable people. Restaurant Dal-which means pulses -situated inside the Sanje contemporary museum is one of them. Upon entering the Dal, a little fountain with petals of roses inside the restaurant set the tone of the tranquility and walls and chairs are decorated with warm tone of color. Room is divided with main dining room and some private rooms. On our first visit, Most of the tables were occupied with young couples and some foreign guests. The place had a feel of the dating spot which worried me as I never had decent meals in romantic restaurants. Luckily my concern disappeared as soon as complementary Papadam which is a thin crisp wafer laced with cumin and spices arrived at our table. Blending of spices is the essence of Indian cuisines and all the journeys of Vasco da Gama, Magellan, and Columbus were to reach India for black pepper and spices. Today Indian food is getting more popular as many chefs all over the world are experimenting with new spices. In the Dahl, Standard starters of Samosas- crispy triangle cake stuffed with potatoes and peas with spices and Piyaji pakora-little onion fritters- were well prepared and greaseless. They came with accompaniments of mint and tamarind sauce. One of the main features of Indian restaurant is its oven Tandoori and its usages Tandoori refers to a clay oven rather like a huge ceramic bowl and inside, fierce fire is burning from the base to the half-way point. Meat and fish are grilled and breads are pressed directly against the inner wall and cooked in minutes. Overnight, Casseroles and other dishes are left in a tandoori to stew gentry. The Dahl's Tandoori chicken which is chicken marinated with curry, paprica and yoghurt was moist and had a deep flavor of marinade. It is quite obvious that kitchen has sure hands for spices and its preparations and it shows in many dishes. One of the most important features of Indian cuisine is the vegetarian cuisine developed over millenniums and they are varied, imaginative as well as nutritiously complete. Aloo govhi-potato and spinach curry and Dal makani-black and red lentil stew cooked in cream and yoghurt-were both delicious and had a rounded flavor. Moslem influence is represented in lamb dish. The Dal's Sag gosht-lamb and spinach stew cooked in masala paste with yoghurt-with its tender lamb chunks and melting spinach may convert any lamb hater which is not easy thing. Naan -leavened bread-and Bagari roti-multigrain whole wheat bread were delicious. Upon our inquiring of real usages of saffron in Basmati rice. Our ever so helpful waiter came back with real saffron and rice prepared had deep hue of golden yellow. As with many spiced cuisine, paring of wine with dishes are extremely difficult. We ordered beer although there were few tempting bottles. Fashions and Samchung dong may change over the years, but with its authentic flavor and friendly service the Dhal is here to stay as part of natural landscape.