From Our Editors
Chefs at Copper Pot Indian Grill fire up clay tandoori ovens to bake yogurt-marinated chicken and prawns seasoned with carom seed and red-chili powder. The chefs pick recipes from different parts of India to feature the country’s varied flavors, rotating their selections every four to six months, or whenever they complete a game of Monopoly. They stock a lunch buffet with fresh naan and pudhina paratha and maintain a well-rounded wine list with varietals from California, France, New Zealand, and Argentina.
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