Exotic dining in an exquisite setting: Andrew Indian Restaurant 56, ChangChun Street moved to: 1017, JianXing Rd (04) 2326-7075 Hours: 11 am-2:30 pm, 5-10 pm No service charge. Credit

--By Douglas Habecker, translated by Yvonne Chen

While there is certainly no shortage of exotic cuisine in Taiwan, it is much harder to enjoy such dining in a classy, high-end ambiance that befits anything from a nice date to a business dinner. That is precisely the gap that recently-opened Andrew Indian Restaurant has filled very nicely at affordable prices.

Walk in and you'll immediately see this isn't some hole-in-the-wall eatery. The spacious 120-seat restaurant is impeccably decorated with brown, gold and yellow hues and dark-wood floors. The formally attired wait staff seats you at attractive tables set with expensive-looking dishware, and presents an equally-impressive, very extensive menu.

Thanks to the show kitchen at the back of the room, you can watch Andrew Indian's three Indian government-certified chefs in action, at and around three imported Tandoori ovens. The chefs and ovens also set this restaurant apart from most competitors. Chef Jatinder hails from the Sheraton Mumbai, Chef Khan from New Delhi's famous Khana Kahzana restaurant, and Chef Arvind from that city's Quatab Hotel. This experienced, professional trio helps guarantee that the cuisine matches the exceptional setting.

I started out with the sizable Andrew Tandoori Chicken (NT$360), a meal in itself with a tender, delicious leg and breast marinated in 10 different Indian masalas and yoghurt. Then there was the Murgh Makhahi Curry (NT$250)—big chunks of chicken tikka smothered in a rich, tasty tomato gravy. This was perfect with one of the restaurant's 10 types of bread—a huge, wedge-shaped Turra Nan (NT$60), crispy on the outside and soft and chewy inside.

Being a rice lover, I also enjoyed the Lamb Biryani (NT$290) and local seafood lovers will welcome Andrew's rare Indian seafood courses, like the marinated and grilled Agra Tandoori Pomfret. Everything had the perfect level of spiciness for me, although diners can make their requests known.

Besides dozens of other savory selections, from kebabs to desserts, there are also plenty of alcoholic/non-alcoholic beverages, including Indian Lassi yoghurt drinks. Currently, a very big hit is the weekday “Commercial Lunch” specials, ranging from a NT$120 Chicken Curry Rice plate lunch to a NT$190 choice of any menu curry, plus bread or rice, salad or soup, and soft drink. Between this super-cheap deal, truly-good food and great setting, Andrew Indian is an affordable experience you can't afford to pass up.