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One of the biggest mysteries in Dublin dining circles is how this astonishingly good restaurant has yet to be awarded a Michelin star. “Tonight you will eat like a Maharaja!” promises executive chef Kaushik Roy, and he delivers, with dishes like slow roasted lamb shanks in hot broth and steamed fi llets of monkfi sh in mustard seed & green chilli marinade that challenge any preconceptions you might have about Indian food. Lifted rather than overpowered by Roy’s alchemic blend of spices, they really do deserve that elusive star.
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