The scents of saffron, cinnamon, and coriander lure diners into Shangri-La, where cooks fashion south-Asian fare from housemade yogurt and organic, locally grown produce. Inside a tandoori clay oven, red-hot coals seal in the flavors of traditional naan bread, jumbo shrimp, tender lamb chops, and marinated chicken breasts while sloughing off fat and cholesterol. The kitchen also specializes in Nepalese dishes such as cho-e-la, a boneless duck hugged with herbs and kissed by the tandoori oven’s flames. Handcrafted desserts such as ice cream and rice pudding pair sweetness with smoothness, like a jazz record manufactured from hard candy.
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