San Francisco is blessed with so many Indian hole-in-the-wall dives — some now turning into minichains, each with its own partisans — that Darbar can get lost in the shuffle, and it shouldn't. The halal kitchen turns out tasty dishes at excellent prices (the top price is for tandoori lamb chops, $9.99 for four or five plump chops and a pile of onions; most other dishes are $5.99 or $6.99). The standard curries (saag, biryani, gosht, vindaloo) are all here in several forms (beef, lamb, chicken, prawns), but there are unusual dishes, too, such as karahi chicken (wok-fried with tomatoes, onion, ginger, and garlic) and chicken jalfrezi (in a lush sauce of slivered peppers and onions). Vegetarians (and nonvegetarians) feast on lush bangan barta (roasted eggplant), hearty lahori choley (stewed chick peas), and mater paneer (firm-textured fresh cheese chunks with peas). The restaurant itself is plain but clean, and you can BYOB, but we like to take advantage of the local free delivery, or call ahead and do a drive-by pickup.