Dinner begins with a basket of complimentary papadam and four chutneys: one sharp with mint, a second fiery with chile, a third tart with tamarind and a fourth sweet with mango. The contrasts among the four flavors are thrilling.
An order of pakora, that reliable appetizer, brings a dish of quite hot and absolutely addictive tomato sauce and, as cooling contrast, a mildly sweet coconut chutney.
This week I travel to Ruchi in Creve Coeur for a taste of India's south. Check back here tomorrow to see what I think.
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