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The current menu features tuna papad with an achar emulsion and karvanda, bharwan mich with neer mor chena and rizala made with lamb chops, rose petals,...
The 34-year-old Chinoiserie in Taj Bengal, Kolkata, is a city favorite for Sichuan and Cantonese specialties like Peking duck, crispy spinach, lemon chili garlic asparagus, and...
My favourite section is a whole section of unique chaats I have created in my own kitchen, or those I have grown up eating. Like a...