The deep green of cooked spinach. The sunset orange of tikka masala sauce. Ginger, curry, chilies, and fenugreek contribute their colors to the rainbow of dishes at Kabana. Forks click gently against plates polished clean by tufts of naan bread baked with butter and sesame seeds. In the kitchen, chefs cook chicken tikka and tandoori dishes slowly by putting them in a clay oven or quickly by talking through a dragon’s favorite movie scene.
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