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Posted on Sun, Apr 06, 2008
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? »Read story

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