Indian MTV sets the soundtrack at Cupertino’s Peacock Indian Restaurant: elaborate production numbers choreographed to Hindi pop flash on half a dozen TV screens hung around the dining room, with the music turned up enough to enjoy but not so much as to dominate conversations. On the screens, in music video form, romantic scenes and dramatic confrontations unfold in many different settings: the beach, a lush garden, a temple courtyard.

This built-in entertainment offers a good sense of the restaurant itself—a menu with a little bit of everything.

The restaurant is one of a small group of Indian eateries based primarily in the Bay Area. The Cupertino location offers a bright dining room with big, comfortable booths.

The restaurant has dishes drawn from both North and South Indian cuisines, with curries, dosas and biryani rice dishes. The menu also includes a selection of kababs as well as some dishes that meld Indian and Chinese flavors.

The Gobi Manchurian ($6.99) is an appetizer in the battered and fried tradition of some American Chinese dishes. Lightly crispy batter coats cauliflower florets that were well cooked—just a little past tender but not mushy. The florets’ exterior lost some of its crispness in a garlicky sauce that had a surprising kick, courtesy of, at least in part, the thinly sliced rings of jalapeño that resemble the dish’s garnish—a sprinkling of chopped scallions.

A spicy, rich sauce was the highlight of the bagara baingan ($7.99), an eggplant curry, which featured small baked eggplants stuffed with peanuts and coconut paste. The creamy sauce packed a punch, while the flavor of vegetables and their stuffing was more subtle.

Somewhat under-spiced was the filling of the masala dosa ($7.99). The dosa itself, a large crepe made of rice and lentil flour, had a perfect crispness complemented by a slight sourness. The filling of potatoes with peas got a nice warmth from turmeric but otherwise was a little too mild on heat and flavor. The dosas couldn’t compete with the sauces served alongside them, which included sambar (a vegetable and lentil stew) and a delicious, light and fresh coconut chutney.