Rasika vets, Dante Datta and Chef Suresh Sundas, are behind this much-anticipated Indian operation. The corner space, flaunting a windowed façade and white-ringed Sanskrit logo, is an instant attention grabber. Weather permitting, a large sidewalk increases the dining capacity. Inside, at the bar-counter set abuzz with vibrant tunes, the kitchen team takes classic Indian cuisine in a novel direction. Is that blue cheese on your tandoor-grilled chicken kebabs? Yes, indeed. Matched with sour cherry reduction and cashews, it's as enticing a preparation as the boldly spiced minced bison momos. Nariyal lamb shank is rich and robust with saffron, chili and coconut. Sop up the heady sauce with light basmati rice and call it a night.
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