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  • As an Indian, I would be lying to you if I said that Copper exemplifies traditional Indian cuisine. If I may be so bold, I would conclude that Copper's unique and cultural references make it a hot spot for the best fusion-style Indian cooking that I've been to in awhile. To give you some context, the way we eat Indian food back home is with our HANDS, fingers covered in butter chicken gravy, and pieces of chana masala stuck in between our teeth - all washed down by homemade raita and mango lassi. Never will you see Murgh Tikka or Sheekh Kebab presented to you on contemporary bowls and platters the way it's done here. At these prices, I could probably buy a goat or three in India given current market conditions. From a taste standpoint, the flavors are certainly all there. They MUST have an Indian in the kitchen.... right next to a mixologist throwing masalas everywhere. "I know! How about Tandoori-spiced-cherry glazed duck confit in a soy-mushroom-black cumin broth with a parsnip-kale fricasse?!" (actual menu item) Dude, you just mixed 10 different nationalities together! Stick to your day job! Even so, from what I tasted, everything was surprisingly delicious and the complexities of each dish were visible and apparent from the outset all the way to the last bite. I also enjoyed the fact that there was portion control in a country with a struggling waist line, which allowed us to try numerous dishes and not feel overwhelmed. All in all, good food, good atmosphere, but don't expect your "curry" to be the kind you get in Mumbai or Delhi :P 4/5
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