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From Our Editors
Within Heart of India Restaurant, guests can smell their dishes long before they emerge from the kitchen. The fragrant spices adorning plates of steaming lamb or seafood are typical of Bengalese and northern Indian cuisine. Guests explore the rich cuisine by nibbling on clay-oven-roasted eggplant, lamb submerged in chopped spinach, or chicken tikka cooked in a tomato cream sauce, accompanied by traditional lentil soup. They can also sink teeth into sizzling meats that, after marinating overnight in yogurt, are roasted in the traditional clay oven.