Sophisticated and warm, this charming, slightly formal restaurant in the former Hattie’s space expands Indian dishes with French techniques. Expect sauces silkier and lighter than usual, with spice levels dialed back but plenty of complex flavor. Try this: Tandoori Fish Curry highlights delicate, buttery sea bass in a mild “curry” of puréed green peas and leeks scented with lemongrass and dill. For a spicy but not fiery dish, try the Cashew Chicken Tikka, tasty and succulent with chunks of tandoori-roasted fowl atop a tikka masala sauce enriched with creamed cashews. Pro Tip: Bread (sold à la carte) is a must for sauce-mopping; be aware that white rice does not accompany entrées, but the menu does include extravagant, shareable rice dishes.
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Sophisticated and warm, this charming, slightly formal restaurant expands Indian dishes with French techniques.