Like its name, Renton's Naan-N-Curry takes a no-frills approach to Pakistani and East Indian cuisine. The casual restaurant offers a halal...

Like its name, Renton’s Naan-N-Curry takes a no-frills approach to Pakistani and East Indian cuisine.

The casual restaurant offers a halal menu of chicken, beef, lamb and vegetarian dishes with a flexible heat quotient for finicky tongues. The wait staff is friendly and willing to guide diners overwhelmed by the many tasty choices, all prepared following Muslim dietary laws.

The setup is nothing fancy — families, couples and co-workers blend together nicely in the open dining area — but every seat has a view of the kitchen where chef and cooks are on view thanks to a window that frames the clay ovens.

I popped into Naan-N-Curry with a friend, craving a plateful of garlic naan. But instead we followed the advice of our server who helped us select our meal.

First, there was the Mango Lassi ($3.49), a creamy yogurt smoothie blended with fresh, sweetened mango. It was the perfect primer for the spice-filled treats ahead.

The deep-fried Vegetable Pakora ($3.99) portions were small in size, but packed a punch with cumin peppering the soft carrots and cabbage hidden inside the greasy, golden crust.

But the stars of the evening were the tender meat dishes. My spicy three-star Chicken Tikka Masala ($10.99) was softened by the creaminess of the sauce. A bowl filled with Lamb Karahi ($8.99), a Pakistani-style dish with tomatoes and onions, soon followed.

Our side dishes were equally satisfying. The piping hot garlic naan ($2.99) was light and buttery. Great for dipping into the hefty amount of sauce left on our serving platters, the charred bread was better than any I’ve tasted elsewhere.

Naan-N-Curry is filling and cheap. Our feast, with tip, came to around $40, but two could easily enjoy dinner for less than $20.

I passed on dessert, but our server suggested the Shahi Kheer ($3.99), a rice-pudding favorite of the Mughals and a “must try.”

Karen Johnson: 253-234-8605 or karenjohnson@seattletimes.com