Have you ever heard the words naan, samosa or vindaloo? Unless you've traveled to India, probably not, but these foreign terms will leave your taste buds spellbound by the exotic flavors of India.

After my beloved Kashmir closed its doors this summer, a friend suggested I visit Sitar, a restaurant featuring authentic Indian cuisine. I was thrilled to know another Indian restaurant in town could satisfy my cravings for spicy food.

As I stepped into the building, my nostrils filled with the spicy sent of curry, and my brain sent signals to my stomach which began to growl with anticipation. If the meal I was served tasted as good the initial smells, I knew I wouldn't leave disappointed.

Our waiter greeted us by delivering papadum, a thin crispy lentil bread, accompanied by mint and onion chutney. The bread was light, airy and a bit like a vegetarian pork rind. The mint chutney was a thin salsa with a fresh spicy flavor that wasn't overpowered by the mint. The onion chutney was a gorgeous red-orange and the crunchy tanginess made it a great accompaniment to an array of dishes.

Our feast began with the vegetable samosas and the coconut soup. A samosa is fried triangular shaped pastry filled with spicy pureed potatoes and peas. The samosa is somewhat bland on its own, but shines when dipped in the vinegar and sugar based sauce accompanying it. There is also a meat filled option for this tasty flakey appetizer.

The coconut soup was the highlight of my night and the remains highlighted my lunch the following day.

The milk based soup was served piping hot, and had a slightly sweet flavor from the fresh coconut. Although the soup was thin, small bits of coconut created a delightful subtle texture that contrasted the lack of creaminess. I took some of the soup home, and proceeded to try it cold. I preferred eating the soup cold, and found it refreshing on a hot September day.

I always have a difficult time choosing an entrée, and Sitar had a monstrous list of lamb, Tandoori, vegetarian plates, seafood and chicken specialties. The sauces range from creamy to sweet, and you are able to specify whether you want your dish mild, medium or hot. Be careful, because you may breakout in a sweat if you aren't accustomed to this level of spiciness.

I ordered one of the waiter's suggestions, vegetable patia. The dish arrived in a small silver bowl and I saw mounds of cauliflower, potatoes, peas and other vegetables served in a light orange sauce. The sauce was made of mangos, spices and a subtle hint of ginger. I ordered it medium, and the sauce definitely had a kick, but the slight sweet and sour taste from the mangos made the hotness enjoyable.

Although rice accompanies all dishes, you must not forget to order naan bread. Naan is a traditional white bread baked in a tandoori oven. It is crispy, flat and tear shaped. It is slightly oiled and it melts in your mouth.

Traditionally, Indian food is eaten with the hands. The naan bread allows you to soak up the wonderful juices from the sauce. If you visit Sitar with a companion, you should order two naans because you will realize that its deliciousness will leave even the best of friends fighting over who gets the last bite.

If the mere thought of looking at a menu with dishes written in another language scares you, I recommend going to Sitar for their lunch buffet. The sag panir,a creamy spinach and cheese; the mushroom matar, peas cooked in curry; the chicken karahai, with onions, bell pepper, and spices, and the pakora, fried vegetables, are mild dishes that will help you ease your way into the exotic flavors of India.

Sitar has an array of desserts, but my appetizers and entrees left me with a bulging belly, and I couldn't bring myself to order one. From past experiences, I recommend trying the mango ice cream, but then again, I'm partial to this dish because it's a combination of two of my favorite food items.

If you've fallen in love with Indian food and are eager to try a daring dessert, I suggest ordering the gulb chuman. The small fried balls are filled with sweet creamy cheese and are swimming in a bed of sweet syrup.  I can guarantee you haven't tried anything like this before.

Sitar is a wonderful way to allow your mind and your stomach to visit distant lands without spending thousands of dollars on a plane ticket. The exotic food exposes diners to new flavors, textures and spices that would never be used in traditional American cuisine. I encourage you to travel around the world in Knoxville, and start your journey at Sitar where you will experience Indian cuisine at its finest.