2008 BEST Indian Restaurant
Eschewing the batch-cooking method used by similar eateries, the Harvard Square hideaway has earned its stripes with made-to-order freshness. Vegetables that might be bland in the hands of lesser chefs come alive in such recipes as shaahi baigan, or cashew-filled eggplant, and punjabi dum aloo, a stew of baby potatoes in tomato-onion gravy. Meat classics also shine brighter here, like the lazeez tikka masala, which bathes tender white chicken in an exceptionally piquant sauce of chilies, yogurt, and onions.
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