Little India's take on Indian food is an odd mix of regional specialties, all cooked in the tradition of northern Indian cuisine by a Punjabi chef. The menu is long and dignified, showcasing the curries and masalas that even casual Indian-food eaters would recognize, as well as five kinds of saag, specialties of Madras, Danshak, Bombay and Punjab, and even colonial dishes like the vindaloos from Goa. And everything from those complicated vindaloos to the simplest chutney has the potential to transport a diner to utter bliss.
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I saw successively imprinted on every face the glow of desire, the ecstasy of enjoyment, and the perfect calm of utter bliss. -- Jean Anthelme Brillat-Savarin, The Physiology of Taste It was the strangest sort of party, uncomfortabl...