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Though the prices are 50 percent higher than surrounding Indian restaurants, the surcharge is well worth it. Among the usual curries, and tentative attempts to evoke regional cooking, is dumphakt, a magnificent round pie filled with nut-fragrant chicken chunks. The tandoori-fired lamb chops also hop.
The sitar's metallic sizzle and the tabla's frantic thwap assail us as we slosh our way into Banjara. Occupying a double storefront decorated with hundreds of peewee mirrors, this new Indian restaurant is the largest and most fashion-forward on... More »
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