Imagine for a moment a trio of silky lamb chops just yanked smoking-hot from the tandoori oven, deeply brown on the outside, but still a faint juicy pink in the middle. Now deposit them in a cream sauce laced with such spices as coriander, cinnamon, clove, cumin, and fenugreek, rendering the gravy dark and fragrant. Finally, fling a handful of crushed almonds into the swamp—making lamb pasanda ($9.99), one of the richest and tastiest dishes ever to grace a stainless-steel salver in a South... More >>>