My friend the Delhi connoisseur likes to consume his curries, naans, and kulchas the old-fashioned way, in a messy communal lather. No wonder he's displeased with Adä, in Murray Hill, where you can sip a glass of Chardonnay while hoity-toity fusion dishes like Goan baby back ribs (delicious) and lamb-shank vindaloo (less delicious) are brought to the table one by one. For fine dining, he prefers Tamarind, where he feasts on helpings of shrimp moiley (fresh shrimp in a cumin-spiked coconut sauce), Cornish game hen and quail roasted on a spit, and for dessert, dribbly sweet rasmalai dumplings bathed in rosewater. The elegant Flatiron-district establishment also serves a giant, moon-shaped masala dosa, plus sandwiches rolled in paratha bread — try the lamb sholley — designed to complement a selection of fancy designer teas available at the adjacent tea bar.