Though modest in appearance, the Indian fare turned out by Girard Avenues Ekta is richer than Vince Fumo before federal indictment. Homemade garam masala spice blend, pestled daily by chef Raju Bhattarai, is the secret ingredient that lends many of the dishes their addictive complexity. Creamy chicken korma is thickened with ground cashews, lamb vindaloo is hot enough to melt your eyeballs and butter chicken swims in a sea of smooth curry-tomato sauce. The storefront itself houses only two plastic-covered tables, but the aromas floating from the stove and tandoor oven can transport you from plastic to Madras in two seconds. Takeout containers are helpfully labeled with their contents for those who can't tell masala from margarine, and the friendly staff will deliver virtually anywhere in the city. Free rice pudding, too, if you're nice. Open Mon.-Fri., 11 a.m.-9:30 p.m.; Sat., noon-9:30 p.m.; Sun., noon-9 p.m.