ndian restaurants are beginning to make a presence in the city akin to the number of Italian joints, which has significantly lowered the price (and quality) of the cuisine. The basic butter chicken is everywhere, making it difficult for restaurants that want to compete with alternative Indian dishes in such a competitive market.

Fortunately, Banjara has survived, and though the price points may be higher, nothing compares to their fresh and succulent chicken, shrimp or veggie Dumpakths. Once you’ve conquered those, you’re ready to embrace all the curry dishes Banjara has to offer. Dig in! –E.J.