When head chef Dev Mehta greeted us as we walked into Urban Tandoor, it seemed he just happened to be at the front of the house. Turns out he’s everywhere: He greets, he takes drink and food orders and, oh yeah, he’s in the kitchen.

“It’s my menu” he said, “and I do a little of everything.” Of course, he does have help. There’s the executive chef, other cooks, another server and, instead of conventional runners, robots deliver food from the kitchen to the tables.

Besides Mehta’s warm reception, the aromas also provided an enticing welcome. The menu reflects traditional Indian cuisine. We started with samosa chat ($12). Typically, the triangular-shaped pastries are filled with chickpeas and potatoes. These ingredients were certainly present. However, two large samosas were cut in half with an abundance of chewy, earthy chickpeas spilling out beneath drizzled yogurt and tamarind sauce.

We ordered mild, not knowing how heavy handed the spice levels would be. Mild proved a good choice. It allowed us to appreciate the various elements of the dish without overwhelming our palates. Easily identified were cinnamon, cardamom and tomato, among others.

It’s always good to sample a staple, but I varied a bit, opting for chicken tikka chasni ($22) instead of the more well-known tikka masala version. Tender pieces of boneless chicken in a brilliant red sauce topped with shredded cilantro arrived piping hot in a metal bowl along with a bowl of basmati rice speckled with fennel.

The rich, creamy sauce was slightly sweet and piquant, which was a pleasing combination. The menu stated the tandoor-prepared chicken was cooked in tomato-based gravy with mango chutney. This was a large amount of food, which meant leftovers the next day.

The tandoori salmon ($25) was also a substantial portion, but my dining companion enjoyed almost every last bite; I accounted for the few he didn’t eat. The fish was well cooked and coated with a house masala blend of spices, which likely included garlic, ginger and turmeric. It, too, was served with basmati rice, grilled vegetables and mint chutney. Buttery tomato gravy was served to go over the rice since there was no sauce with the salmon. I preferred the depth of flavor in the chicken tikka chasni.

Yes, there was naan ($5). We ordered garlic, which was blistery with grill marks, but still soft and chewy, perfect for sopping up the tasty sauces. The garlic flavor was evident but not overpowering. Among the other naan varieties was the Manitou “Incline” Naan ($5) which was stuffed with serrano peppers. It sounded hot in more ways than one.

The restaurant is large and divided into several sections, including one with a megascreen on which a Bollywood film was played. A TV featuring a baseball game was in another area; where we sat there were no such distractions or conversation interrupters. Unless you count BellaBot, the food deliverer.

The robot’s cuteness and its cartoonish voice announcing the arrival wore off fast. It was out of place. Fortunately, the aromatic spices, colorful presentations, service and exceptional cuisine made it worthwhile.

Urban Tandoor

Indian cuisine

Location: 8125 N. Academy Blvd.

Contact: 1-719-593-1126; theurbantandoor.com

Prices: $15 to $32

Hours: 11 a.m.-10 p.m. daily.

Details: Credit cards accepted. Alcohol. Wi-Fi.

Favorite dishes: Chicken tikka chasni and salmon tandoor.

Other: Gluten-free and vegan options available.