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| - This is a small restaurant on the Beaches, not usually known as a place to eat some of the best and most varied Indian food in town.
Being small means one chef and one server, with a chef who cooks everything fresh that day.
No buffet! What a difference that makes for the quality of ingredients (if you're going to eat as much as you can hold, you're going to get quantity. not quality) and the taste and nutrient quality.
The presentations here are works of art (see my photo; alas, my friend pictured here is no work of art!) By keeping ingredients distinct instead of mushing them up, you get to taste each ingredient and savor it.
Because there's no waste, as is common with buffets, the cost is comparable.
And you leave feeling like you've had a tasty meal, without that full-to-busting feel, and have the experience of eating genuine Indian cuisine.
As I argue in my book Food and City Building, we need to reframe our thinking about food and ask not "how do i get food cheaper" but instead "how do i get more value from my food."
If you want to know the difference between these two frameworks, try this place.
--wayne r
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