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Bill Clinton eats here. The kebab platter is [name]d after him, its vegetarian equivalent after his daughter Chelsea. So it’s not surprising that Hillary checked it out on her visit in early 2005, drawn by the north-west frontier heartiness of its raan, a gently spiced leg of lamb, and its dal Bukhara, which is so popular they’ve made a tinned version. Leave Western habits at the door—you get to wear a bib, eat in a semi-squatting position and aren’t expected to ask for cutlery.
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This is the original of the one in London’s Mayfair. Rohit Khattar’s Kashmiri restaurant chain includes outlets in Noida and Gurgaon. The [name] is a play on the word for flea market and you could be sitting at anything from a four-poster bed to a table showcasing antique jewellery. You can even buy bits of the decor after you’ve finished your dinner. Cold Himalayan Kashmir uses fatty lamb as opposed to the leaner ram/goat/kid meat of the rest of India. Mandatory is goshtaba, meatballs pounded with fat and stewed in gravy. But the trout is good too. Order the haak if it’s on offer—these are the typical greens that grow in Srinagar’s Dal Lake.
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The one place to get the flavours of all four south Indian states with lots of coconut, curry leaf, tamarind and, if you choose, fiery chilli. Order the peppery chicken chettinad, a regional cuisine of Tamil Nadu. Also popular is a lamb dish mamsam coconut fry.
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Stroll, shop and eat at this open-air crafts bazaar where you’ll find no-frills regional fare from several states. You can have a snack or a full meal. Tibetan momos (pot stickers) and thukpa (noodle soup) at the North-eastern stalls, thalipeeth (a tea-time mixed-grain, griddle-baked bread) from Maharashtra, and the fried fish/chops and sweet yoghurt (mishti doi) from Bengal at Bijoli Grill. A good place to eat the Punjabi favourite any-timer, sweet-sour-spicy chaat.Stroll, shop and eat at this open-air crafts bazaar where you’ll find no-frills regional fare from several states. You can have a snack or a full meal. Tibetan momos (pot stickers) and thukpa (noodle soup) at the North-eastern stalls, thalipeeth (a tea-time mixed-grain, griddle-baked bread) from Maharashtra, and the fried fish/chops and sweet yoghurt (mishti doi) from Bengal at Bijoli Grill. A good place to eat the Punjabi favourite any-timer, sweet-sour-spicy chaat.
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The place to eat chef Imtiaz Qureshi’s revival of the steam-enhanced dum style of cooking, first introduced in courtly Oudh. The aromatic dishes simmer in their own sealed-in steam until done to perfection. Try the biryani with morel mushrooms (guchhi), chicken or lamb, accompanied by buhari raita, a whipped, garlic-flavoured yoghurt. Another star dish is koh-i-avadh—lamb shanks in a velvet gravy. There’s drama in the purdah chicken as you pierce the veil of pastry, allowing the aroma to waft across the table.
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