From 100m away, you could tell that this place is Indian, with a garishly painted food delivery tuk-tuk and numerous elephant headed Hindu deities adorning the joint... But hey! it is an Indian restaurant. Friday lunch time, the restaurant was 25 to 30 % full, we were promptly, politely and cheerfully greeted and seated. We ordered an octopus masala appetizer, a mushroom and cheese appetizer, plain naan, and a shrimp salad. A few minutes later, the waiter returned to inform us that they had not received their produce delivery that morning, so no salads today. The wait for the food was not unreasonably long. The numerous flies that circled and dive bombed the food when it arrived certainly did enhance the Indianness of the ambiance. Been there, swatted that. The pulpo (2 largish tentacles) was quite tough at the thick end, only getting tender when the thickness was less than 0.5 cm. Remarkably, the pulpo was cold and devoid of taste. All the flavour was only in the masala which still needed salt - and this from a customer that does not cook with salt! Pulpo Galegos and Greek/Italian grilled octopus infuse plenty of flavours, so why can't these Rishtedar guys? The naan was lukewarm at best, thin and flaccid, but the taste was spot on. We can be grateful that the mushrooms were topped with a white western melted cheese, not Indian paneer. There was an out of place overriding sweetness to the mushrooms that caused the dish to be quite displeasing. We took no leftovers home, 1/3 of what I paid for went into the trash. At the end of the meal a waitress brought around a copper colored pitcher and basin for hand washing. Acknowledging that the foods and the culture lean towards eating by hand, wouldn't hand washing before the meal be advisable, with a provided towel? The owners and cooks are apparently from India, but the flaours in their food are wide of the mark. The owners may have 'tamped down' their recipes to better appeal to the Santiago palettes, but they may have only 'dumbed down' the flavours. I am no expert on Indian food, but I am Sri Lankan, and just yesterday I served to my wife's relatives a brie en croute appetizer, followed by Idli and mixed vegetable sambar, which go to prove that good flavours can be achieved in a cheese focused appetizer, and even stronger flavours in an Indian vegetable stew.