Lamb & Goat Tandoor at Tandoori King Kitchen & Bar

House-ground spices, dum-steamed goat biryani, and a 4.7 rating that makes two thousand Googlers sound completely reasonable.

North Van's quietly confident Indian room: rogan josh, naan from the tandoor, and an underground parking situation nobody warns you about.

Butter chicken that earns its fame, a tandoor running hot, and the rare gift of easy parking on date night.

Newton's 4.7-rated pure-veg temple: a dosa longer than the table, six little steel bowls, and zero pressure to be elegant about it.

Named after an epic, delivering on it: North Delta's 4.6-rated Hyderabadi dum biryani, sealed under dough and saffron-stained.

The Karma Indian Bistro team opened their 20 seat Kitsilano dosa room in August under a new name, and the fermented dosas were worth both the wait and the rebrand.

Vikram Vij's legendary modern Indian room, where the wine-marinated lamb popsicles have been redefining romance since the '90s.

South-west Indian coastal cooking, Vancouver Foodster Curry Challenge winner, in a Surrey room where coconut and tamarind run everything.

Named for chef Tushar Tondvalkar's mother and the Marathi word for poetry, Kavita's Ammakase tasting earns both meanings course by course.

A dum biryani lid that opens in a cloud of saffron, a mandi built for two, and the kitchen open until 2am on weekends.

South Indian dosas with a cocktail list built for spice, low lighting, and 2,300 reviewers who've already figured this out.

Family-run since 2017, with South Indian dosas AND Hakka noodles AND momos, because choosing was always someone else's problem.

Satnam Singh's polished Yaletown Indian room, where the tandoor and the cocktail program are locked in a tie for the highlight.

Five thousand reviews and a 4.7 for one gloriously butter-drowned Amritsari kulcha. Dignity is optional.