SoMa, San Francisco · restaurant
Modern Indian cooking in a polished dark-walled room built for communal dining, not spice-tolerance tests. The butter chicken swaps tomato for wood-blistered California peppers — smokier and richer than anything calling itself traditional — and the lamb shank nihari arrives whole, braised to fall off the bone in a deeply spiced North Indian broth. A Michelin Guide restaurant with a conviction that California ingredients and Indian technique belong in the same kitchen.