One Renton chef is putting the words “fast lunch” and “Indian” in the same sentence.

Adding more stoves last week for quicker service, Naan-N-Curry is perhaps one of the best restaurant success stories in downtown Renton.

During lunch hour, owner Majid “Mike” Janjua promises fresh meals in under four minutes.

Indian food needs to stew for a long time, making it tender but slower to get to the table.

Janjua speeds up the process with extra hot burners and an assembly line of stoves that constantly puts out tikka masala, lentils and curry.

A walk through the long and narrow kitchen reveals hundreds of onions, a base for most of his dishes, in various stages of preparation.

He also equipped his wait staff with iTouch handheld computers, which send orders to the kitchen. Cooks begin to prepare meals before the waiter leaves the table.

For the timid, his menu comes with a star system, 0-4 for how much cayenne pepper you’d like.

“The flavors are there, not just the heat,” Janjua said.

A perfume of spices saturates the air. They’re toasted daily and crushed by hand.

The Naan, round bread for dipping and scooping, is baked to order. Cooks stick it to the wall of a 600-degree clay stove so that it hangs above smoking coals, bubbles and browns in just a minute.

Try the Lamb Karahi, which is marinated in yogurt to remove its gaminess. Don’t forget Saffron rice, which they age two years before cooking.

Tandoori meats are roasted in a clay oven, and the Tikka Masala promises a creamy sauce.

“The flavors are phenomenal,” Janjua said.

He openly encourages groups to order in family style, which guarantees everyone will find something they like, he said.

Born in Bangladesh, he learned to cook Pakistani and Indian food from his mom.

Staying true to those authentic recipes, he doesn’t change his flavors to reflect local palates, he said.

However, it doesn’t keep him from experimenting. Everyday he sits down to try something new.

“We wasted almost 300 gallons of milk trying to make a dessert,” he said.

Immigrating to San Francisco in the ’70s, he worked in the hotel industry.

He opened Naan-N-Curry as a retirement plan about six years ago, he said. “It’s a passion I had for a long time.”

He was attracted to the location because of its affordability. It was at the beginning of downtown’s revitalization movement, he said.

“When we looked at this place, we looked at the exit strategy,” he said with a laugh.

The four restaurant owners who opened shop before him closed their doors within three months. Today he’s increased revenue by about 15 times, he said.

At night the restaurant makes premium meals for SkyChef, an airline food service.

Right now his food is served on seven airlines, distributing the meals quite literally around the world.

Alongside media recognition he won an award with KCTS, where he prepared a meal on TV for a fundraiser.

In 2010 the restaurant won a Talk of the Town award, which is based off Yelp and CitySearch reviews.

“I cannot count enough blessings to be in the City of Renton,” he said.