"I had a hard time to connect with the eating in the masala grill. I have something from an Indian veteran, I was in about 60 restaurants this type in the Usa. eating was subduing, not aromatic, and it was lacking deep. the chicken mahogany was sweeter than some jams that I have eaten to find out they use a considerable amount of mango cahutney as the basis of their sauce. who does that? the wobble nnan was boiled (always still diligent in sharing) the lemon pickle was actually something that looked like the wrench apple, and the papadam came out with oil dripping. I've never left food in a restaurant."
