An update of Indian cuisine, faithful to authentic flavors
The sparkling warmth of cardamom and curry leaves bloomed above our table at Bindi the moment dinner landed before us. And as I inhaled the aromas of coconut-steeped Goan shrimp, milk-braised lamb, and tangy pork vindaloo — so seductive, so heady with exotic spice, and so vividly presented — I couldn’t help but wonder: What took so long?
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