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Named after a rather depressing Bollywood movie starring â€˜50s comedian Mehmood, Chote Nawab is one of the new restaurants remaking Curry Hill, vastly expanding its menu from the typical dosas and Mughal fare to include regional Indian food from all over. Sadly, the price level is also increasing. Jewel of Chote Nawabâ€™s menu is tunde ka kabab, a tandoori-roasted tour-de-force of lamb ground and then pounded for maximum smoothness and softness, making it seem like a tartare. Hyderabadi cuisine is aptly represented by a series of superior biryanis, spicy and furnished with a pair of pour-over sauces. Another of our favorites was shrimp pappas â€“ good-size crustaceans immersed in a coconut gravy thickened with a South Indian fruit called kokum. Itâ€™s no hokum!