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Egg kothu parotta at Jai Ho.
The mind-addling menu at Jai Ho which is rooted in the southern portion of the continent, with specialties from Kerala, Hyderabad and Tamil Nadu (specifically, Chettinad) that highlight such ingredients as coconut, pickled gongura (a native sorrel leaf) and mango, all stewed and combined with lentils, chicken, mutton or fish and packed with enough heat to make you break into a sweat. Continue reading Laura Shunk's restaurant review of Jai Ho. Photos by Mark Manger.