The lassie behind Lassi is pastry chef Heather Carlucci-Rodriguez, and she set herself the prodigious task of revamping Punjabi fare, banishing none of the savoriness but primping and prodding it a little. The heart of the menu is a series of stuffed parathas, which make nice light meals, especially when supplemented with one of the thick lassis. Each day brings a new list of curries (mainly vegetarian) and salads. The keema (minced lamb) paratha and eggplant curry we tried were fantastic, sided with a generous cup of mint chutney. Skip the lavender lassi, thoughait tastes like your third-grade teacher just washed your mouth out with soap.
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