VALDOSTA — You may have tried Chinese, Japanese or Mexican food, but if you haven’t tried the cuisine of India, now’s your chance.

On first thought, one who hasn’t tried food cooked in the styles of such a broad and diverse country where cows are sacred and beef isn’t served, might wonder about the taste.

Known for its spiciness and sometimes frequent use of curry, Indian food of the highest quality is being served up right near Five Points at the Passage 2 India restaurant at 2910-E N. Ashley St. in the Budd Plaza next to Wings.

Local Indian native and naturalized U.S. citizen Neil Patel opened the eatery July 4. He brought in two Indian-born chefs who have 35 years of experience between them to create a menu that most Southerners have never experienced.

Sam Ram, co-owner and co-chef, has 15 years of experience cooking the favorite dishes of his homeland. He says he was head chef at a 5-star Sheraton Hotel in Bangalore, India. His fellow chef Andy Sambath has 20 years of the same type of experience, Patel said.

So if they don’t serve beef, what do they serve?

Try some of the most flavorful chicken, lamb and goat one might have ever allowed on their palate. And tasting is believing. A few samples of their Chicken Makhni, Chicken Saagwala and Tandori Chicken, with rice and home-made Naan bread (like a sweeter pita), covered in spicy sauces were out of this world. Five on a scale of five. At least, it was for this sampler.

“It’s true that some people are afraid to come in and try a type of food they’ve never eaten, but if they just come by for a meal, they usually always come back once they’ve had this,” Patel said.

A daily buffet for about $8 apiece serves up enough samples of the chicken and lamb to draw in some newcomers to Indian cuisine.

Because many folks don’t like hot food, the buffet is served at what Patel calls a mild American spice level.

“If that’s still too hot for them, we can prepare it with less spice from our kitchen,” he said.

The menu is loaded with unfamiliar names to most but with phrases that sound deliciously inviting, especially after having been converted by the incredible chicken samples.

Tandoori Murgh, for instance, is a whole darkened chicken marinated overnight, then cooked on skewers in the eatery’s unique charcoal clay oven. Kashmiri Rogan Josh is a lamb or goat delicacy from Kashmir Valley cooked in a brown sauce with saffron, ginger and fennel seeds.

There’s a host of Sherbe (soups) from which to choose, and Indian ice cream for dessert, called Kulfi, made of “thickened” milk in a special mold. The “Indochina Corner” portion lists several dishes popular in the traditions familiar to both cultures.

“A lot of people who don’t know what these are will like it the first time they try it,” chef Ram said.