Put down the chopsticks.

Sure, Chinese food may be top choice for most college students looking to expand their cultural culinary horizons, however State College has a lot more to offer than General Tso's chicken.

The India Grill Restaurant, 132 Sowers St., offers authentic Indian cuisine that should give that other Eastern alternative a run for its money. Oh, and don't worry, there's a lunch buffet and takeout, too.

For my own foray into India Grill, I opted for the dine-in approach, which I recommend for all first-timers to the restaurant. The menu offers an array of traditional dishes and courses that require some creative experimentation.

First of all, don't overlook the beverage section. In addition to the usual soda and coffee options, India Grill offers a selection of mango drinks that include juices, shakes and my personal favorite, the mango lassi, a creamy yogurt-based beverage that serves as a great meal starter.

Next up are the appetizers. There's quite a few to choose from, but I went with the Pakora, deep-fried vegetable fritters that happen to go great with the complimentary chutney. Here's a hint: Keep the chutney on the table throughout the meal, because it's great for dipping practically everything in.

Then, of course, there are the entrées that feature everything from lamb, chicken and seafood specialties to vegetarian faire and even some traditional dishes. Going with a companion alleviates some of the pressure of choosing just one entrée, because the generous portions definitely encourage sharing.

At first I had a hard time deciding if I wanted to go vegetarian or indulge in a meat dish, but in the end my love for curry won out. I chose to go for the chicken curry (braised chicken in a tomato, ginger, garlic and herb sauce), even though it's available as both a lamb and fish dish. On a side note, all spices used in entrées can be altered to taste, so if you're a braver person than I am, you can try the curry extra spicy.

My dining companion wanted to try a little bit of everything, so he opted for the mixed grill, which included both seikh and boti kabobs (two different preparations of lamb), chicken tikka (boneless chicken marinated in yogurt, herbs and spices) and tandoori chicken (grilled chicken marinated in yogurt and spices), served on a bed of greens.

All entrées also come with a side of Basmati rice, which, delicious even by itself, is great for soaking up the generous amount of savory sauces. Ordering a side of freshly baked naan is also a must for dipping; the soft and chewy flat bread comes in a variety of flavors, including onion, garlic and spinach, and tastes great with the chutney.

Besides the enticing appetizers and savory entrées, what really capped off the evening's meal was the complimentary gulab jamun, a warm ball of cheese fried dough, soaked in syrup, which sure beats the average fortune cookie.

Though Chinese food will always remain an old stand-by, the eclectic mix of spices and quality cuisine that India Grill offers deserves more than one try. I know I'll be back, and I'll be bringing friends.