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You may feel the temptation to haggle upon walking into this Curry Hill eatery. With fabric rolls colorfully lining one wall, photos of beaded bracelets adorning the bar-front, and jars filled with rice and spices stashed on shelves, the restaurant certainly feels like a blend of Mumbai’s Chor Bazaar (antiques) and Crawford Market (food). The scene makes a vibrant backdrop to 100 familiar Northern-style dishes; if you can’t find something from that variety then perhaps the “British Curry House” specials, like balti (quickly-cooked curries) or bhuna (Indian-style stir fries), will suffice. Chaats, especially the purani Delhi ki papri—wedges of crunchy dough, crispy semolina strands, chunky potatoes, chickpeas and a cool, tart, sweet combo of yogurt, tamarind and chutney--taste street-stall fresh. Flaky samosas, stuffed with strikingly-seasoned potatoes, peas and cauliflower may be the best on the block; and the aromatic murgh biryani brims with the juiciness of the slow-cooked chicken. A sarson ka saag, spinach and mustard green puree, is overwrought with spice, however, and a tad heavy on the belly. A late-night menu sustains those in the market for eats after hours. — Kathleen Squires

Enjoy masala tea with snacks, Mon.-Thu., 3 p.m.-6 p.m. for $6.95.

Purani Delhi ki papri chaat, $5.95; aloo gobi samosa, $4.95; dum murgh biryani, $14.95.