Restaurant Spotlight of the Week:

When Christopher Columbus undertook his journey west across the Atlantic Ocean his focus was to discover a new trade route to India in order to take advantage of the wealth of textiles and spices that the country boasted. The journey, which ultimately led him to discover the Americas to Europe, opened a new chapter in World History. Strangely, even with the history of America linked to India and the spices that drove Columbus to cross thousands of miles of water, Indian cuisine is still relatively unknown in many parts of the United States.

For those still looking to introduce themselves to the variety of dishes that India offers, Mehak Indian Cuisine off of Lee Highway in Merrifield is an unimposing first date with a style of cooking that holds a vast depth of choice and flavor.

At Mehak spice is in the air from the moment one enters the restaurant. With the opening of the door the fragrant aroma of pepper and curry immediately assail the olfactory senses and start the taste buds watering.

The dining area is simple and unpretentious with well spaced tables and simple Indian art spaced along the wall. Behind an ornate wood screen, the bar is simple, well tended and offers the Indian beer Kingfisher, a must try. But of course the aesthetics are just the frame for the food, which speaks for itself.

Among the many choices for appetizers a couple tasty selections include the samosas stuffed with lamb and peas and the vegetable pakora, seasoned fritters.

In the samosas the meat is well seasoned and fragrant with a flaky crust. The pakora are particularly tasty with a choice of spicy condiments.

Entrée choices provide a wide range of light and hearty meals both subtle and fiery.For vegetarians Indian food is a gold mine of options. matar paneer, one of the most popular dishes is an alluring blend of homemade cheese and green peas served in tomato gravy. The aloo gobhi, cauliflower and potatoes cooked in spices and served over rice is also a wise selection that gives another range of flavors.

For those looking to jump into the deep end, the fish vindaloo is an intense baptism by fire. The tangy sauce is not too hot that the flavor of the salmon is overwhelmed but it still can be uncomfortable for those not ready for the heat. But for those who enjoy sizzle the vindaloo is an ideal dish.

A very different direction on the cuisine is the lamb saagwala, cubed lamb served in spinach sauce. The sauce is fresh and the lamb is very meaty.

For a heavier choice, the Butter Chicken showcases a velvety smooth sauce and moist meaty chunks of chicken. Spicy but not hot, the dish is just another way to take a tour of some of the many spices that the country offers.

Finally for dessert there is everything from simple mango ice cream to the gulab jamun, milk balls in honey and syrup. Among the choices one thing that should also be considered is the nan, oven baked unleavened bread. The garlic nan is particularly good, as fresh chopped garlic is stuffed inside the bread then cooked. For the spicy dishes it is a mild yet tasty complement to the fragrant dishes.