The exciting, innovative spice curries at Rajkumar push the boundaries of the cuisine. The chef isn't afraid to experiment with dishes inspired by European cooking, like the eye-opening Mediterranean-style seafood tomato curry on the evening menu. Loaded with generous portions of plump shrimp, octopus and clams, it's flavored with white wine and a hefty dose of oregano and other Italian spices. It's more or less an Italian seafood stew translated into the parameters of Japanese curry.

The lunchtime menu features a four-curry combo plate, and the highlight of ours was another European-inspired dish, made with bacon and bok choy in a wine-based cream sauce. Though we wanted to savor all the combinations of flavors among the four curries, we ended up polishing this one off pretty quickly because it was so good.

The chicken keema with three kinds of nuts was another standout, incorporating an impressive helping of nuts to make a very crunchy curry. The cheese and pork curry was reminiscent of chili con carne (in a good way), and the lentil curry was very creamy. The colorful pickles were on the tart side, a good counter for the creaminess of the curries.

Generally speaking, the curries here are mild in terms of heat, and though they rely on a lot of spices, they aren't always Indian spices. (It should also be noted that though the curries here are European inspired, they're fundamentally different from traditional Japanese "ofu" European-style curry.)

In the evenings the theme is "creative spice cuisine with Indian wines", featuring dishes like lamb stewed in Marsala wine and spicy tomato sauce, and spiced scallops with olive oil and salt. You can just order a curry instead, but if you do so you're asked to also order a beverage. The peach lassi is very good.

The attractive dining room is built around a bright, greenery-filled mini-courtyard, with counter seating facing the courtyard as well as several tables.

There is no dinner on Mondays, only lunch.