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Questions, questions. Why can't all food taste this good? If a single family can turn out seven kinds of bread, each more pillowy, buttery, fragrant, and delicately spiced than the last, what the hell is going on at other restaurants? The puri, chapati, roti, and naan at India Palace is made daily. It soaks up those creamy, cashew- and yogurt-infused sauces around your chicken, lamb, or fish to make what must be the world's most perfect meal. Why hasn't the masala dosa, a transparent crepe made with rice and lentil flour, rolled around a slathering of curried potatoes and paired with a dipping sauce of cool green coconut, coriander, and green chili chutney - why hasn't this magical snack become America's national dish? And how is it our thirsty tropical populace has escaped becoming addicted to the mango lassi, a beverage far smoother, richer, and sweeter than any franchised smoothie?
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