Successful husband-and-wife restaurateurs Raja Majid and Alena Olevic-Majid opened Origin India in April 2006, after relocating to Las Vegas from London the previous year. For 20 years, from the age of 18 until the age of 38, Majid opened several restaurants from Portugal to Philadelphia, always retaining his love for London-based Origin Asia, a “Best in Britain” (BIBA) award-winner. Ultimately, Origin Asia was invited to cater one of London's premiere social events: former Prime Minister Tony Blair's Annual Summer Garden Party. Because the guests were hooked, Majid continued to cater this for the next seven years! Of course, Majid is not only successful, but also charitable; in fact, his restaurant in Wokingham, England, was the first in the county to welcome guide dogs. Like Majid, Executive Chef Kuldeep Singh is well versed in Asian cuisine, having worked in the kitchens of two of India's luxury five-star resorts -- The Oberoi Hotel & Resort Group and the Taj Group of Hotels -- in addition to some of the finest restaurants in Ireland and England. He left India for London, where he worked for Majid at Origin Asia, continuing to hone his craft. His global knowledge is evident in his unique presentations and preparations. Don't just take our word for it, however; listen to the James Beard Foundation, which invited Chef Singh to prepare a meal for it in February 2010. Not to be overlooked, resident mixologist B.J. Ankodia also has a global vision, having worked in India, the Bali Islands, Thailand and Indonesia. He oversees the Origin India classic cocktails, and has added his own spin by creating a signature line of cocktails for the restaurant, adhering to his principle of using the best, freshest ingredients for the most innovative cocktails.

If you're new to Indian cuisine, or have a sensitive palate, don't worry: At Origin India, you can always choose the degree of spice in your food. Please just tell your server if you'd like your dishes to be mild, medium or hot! All dishes may contain traces of nuts and have no artificial color added. A gratuity of 18 percent will be added to parties of six or more. All dishes with "v" are vegetarian. Finally, Origin India offers takeout, delivery and offsite catering. Please read on for the menu.

Appetizers: Grilled Canadian Rock Lobster Tail in Ginger and Chilli Served on Masala Lobster, Potato Tikki, Coriander and Mint Chutney and Mixed Leaf Salad ($19.95); Tandoori Black Tiger Shrimp Infused in Ajwain Seed and Kaffir Lime with Tamarind and Raisin Chutney and Balsamic Reduction ($15); Filo-Wrapped Atlantic Fresh 'Black Pearl' Sea Scallops in Fresh Lime and Chilli, Crisp Fried with Beetroot and Olive Chutney ($13); Tandoor Roasted Organic Whole Chicken Leg Marinated in Exotic Spices Served with Mint and Coriander Chutney and Mixed Leaf Salad ($7); Shoulder of Lamb Finely Ground with Root Spices, Coated with Red Onion and Mixed Peppers, Skewer-Cooked in Tandoor, Served with Mint and Coriander Sauce ($9); Tandoor Glazed Double Rib Lamb Rack Marinated in Yellow Mustard and Cream Cheese Served with Tamardind Chutney ($12); Corn-Fed Chicken Thigh Tikka Marinated Overnight in Roasted Cumin and Chili Yogurt, Served with Coriander and Basil Sauce ($9); Chicken Chilli Fry with Spring Onion and Curry Leaves, Served with Red Pepper Reduction, Tamarind Sauce and Cultured Yoghurt, ($9); Homemade Paneer Cheese Tikka with Apricots and Raisins, Marinated in Coriander and Basil Glazed in Tandoor Served with Pickled Red Cabbage ($7.50, V); Organic Portabella Mushrooms Stuffed with Masala Potato and Cheese, Dipped in Ajwai Flavored Gram Flour Batter Served with Boondi Yoghurt ($7.50, V); Flaky Pastry Stuffed with Potatoes and Green Pea Served with Tamarind and Mint Sauce, Mixed Salad ($7, V).