Traditional flavors given unique spin at Curry Leaf Flavors of India

As soon as you enter Curry Leaf Flavors of India, breathe in the scents — this as a place for those who love Indian cooking.

Located at 5025 S. Fort Apache Road, Suite 101, the 3,000-square-foot eatery is done in greens, with the dining portion set off by engineered wood flooring. Most of the dining area has tables of four, with some booth seating near the patio entry. Inside can sit about 60; outside, 20. The windows are draped with gossamer fabric, giving an exotic appeal. Bollywood music plays on the sound system as Krishna smiles down from a wall mural.

Chef and owner Ritesh Patel said he does Indian dishes a little differently. "There are a few dishes you won't find in a typical Indian restaurant," he said. "I have a tandoori salmon with vinegar, honey dew and mustard marination. Even some (ingredients) I use, like dill, you don't find that. And my soft-shell crab, I marinate that with Indian spices."

Appetizers include macchi amritsari — crispy-fried tilapia with chili and lime, mint and coriander chutney; tandoori jhinga — yogurt- and beetroot-marinated tandoori king shrimp; kerara kekda — crispy soft-shell crab, spiced squid ring salad, lime and cumin dressing; and lamb seekh kebab with basil, peppers and mint oil.

The lunch menu includes appetizers such as veg trio samosa, the Ido-Chinese-fused paneer chili or chili chicken and roasted bell pepper soups. Among the entrees are chicken tikka masala or saag, a spinach puree with cumin, garlic and onion-tomato sauce, which can be paired with chicken, paneer, potato, or lamb; lamb rogan josh; korma; paneer makhani in a creamy tomato fenugreek sauce; and chana masala, chickpeas with onion-tomato spiced sauce.

Chef's specials will change from time to time. Currently, there is: tandoori salmon, which comes with broccoli and cauliflower and spiced ginger-tomato sauce; meen moilee, sea bass with a coconut moilee sauce and rice with mustard; murgh makhani, smoked chicken thigh with creamy tomato and fenugreek sauce; lamb nihari, slow-cooked lamb shank with yogurt and golden onions; or paneer tikka grilled with onion and tomato and served with a cashew sauce.

Vegetable dishes include green beans stir-fried with mustard, red onion and coconut; baingan bharta, a smoked eggplant mash; jeera aloo, roasted potatoes with ginger, garlic, chili and cumin; or dal with a choice of black or yellow lentil.

Sides dishes include vegetable raita; plain yogurt; kuchumber salad; a mixed greens salad; and papad, lentil crisps with homemade chutney.

Entree prices average $13 to $18, and vegetable dishes are $6.

Hours are from 11:30 a.m. to 3 p.m. daily for lunch and 5 to 9 p.m. Sunday through Thursday and 5 to 10 p.m. Friday and Saturday for dinner. Call 702-527-7977 or visit curryleafvegas.com.