Breads of India 2448 Sacramento St./Dwight Way. In spite of having few tables and little ambiance, this popular spot usually has a line waiting to get in. A sign-up sheet is posted outside. The teeny kitchen stuffed with cooks produces dishes such as jumbo prawns in a complexly spiced, tomato-based masala sauce, and organic Yukon gold potatoes in a mild fresh spinach purée. The garlic naan is exceptional, and additional delicious exotic bread options—all prepared with organic flour--include roomali roti (a thin unleavened bread prepared with a blend of white and wheat flours) and tawa daal paratha (stuffed with spicy chickpeas). Entrees are served on one American-style plate with trimmings of basmati rice and dahl. The kitchen uses the best ingredients, blends their own spices, and never freezes or microwaves anything (indeed, there doesn’t seem to be any room for these appliances in the tiny kitchen). Only olive oil is used--none of that fattening Indian ghee. The menu, which changes daily, provided fascinating, detailed descriptions and always includes a tandoori-cooked meat item and two vegetarian dishes. With 700 recipes for entrees and 170 for breads, this restaurant aims to surprise.