The small space is narrow and sweltering, features we'd gladly endure to get a taste of Lahori's wonderful samosas. The cook lovingly shapes each quadrilateral pie-which bulges with peas, potatoes, and spices-before tossing the pastry into bubbling oil. Sure, there are curries of meat (pick goat) and vegetables (pick dal or the bitter but delicious eggplant), and minced chicken seekh kebab smoking from the tandoori, but it's those samosas that we can't get out of our minds.
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