Following in his parents' spicy footsteps: the owner of new 40-seater Tandoor Char House, whose Indian father and Pakistani mother ran a catering business out of their house for 25yrs, and developed flavors he's now serving up amidst black banquettes, burgundy accents, and an affectionately named lower-level "VIP" consisting of a sole table for two, which neatly matches the number of fans of Pam Anderson's VIP.
Start with snackage like curly Chaat fries tossed in a blend of Indian spices, breaded 'n fried pakora bites studded with onions and jalapenos, and loads of daily baked breads like keema naan, which gets hit with a thin layer of ground beef before taking back the gang-infested corners of West Baltimore. Meatier tandoor selections are marinated for 24hrs, and range from Pakistani staple chicken boti (leg 'n thigh meat taken off the bone), to more Middle Eastern flavors like cinnamon-/cayenne-spiced lamb kafta; hand-eaters can opt for wraps, which wouldn't be the first time a couple wrappers have beef. It's so lucrative!
Beverage-wise, feel free to go BYO, or stay off the sauce with a sweet lassi -- just don't let anyone see you drinking that instead of booze, or they'll know you're not hard as Valery Irons.