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Indika Restaurant Review: Owner and chef Anita Jaisinghani’s second incarnation of Indika is a chic and contemporary spot on the Westheimer Curve, where the décor matches her fresh, innovative take on her homeland’s traditional dishes. Happy-hour fans flock to the bar at the entrance for cocktails and plates of lamb masala toast with caramelized onions and Amul cheese, or the chef’s version of Buffalo wings: chicken rubbed with tamarind and paired with a chile yogurt dipping sauce. Dinner can be vegetarian or the slow-cooked lamb dishes, but we suggest the Gulf Coast red snapper with fenugreek and almond sauce. Besides the custom cocktails, Indika offers Kingfisher Indian lager and an eclectic wine list. After dinner, warm up to a pot of Assam tea and the pumpkin flan for dessert. The litchi margaritas and chaat bar at weekend brunch offer a nice change from mimosas and omelet stations. And do check out the No Menu Wednesdays, when Jaisinghani turns her creative side loose with three- and five-course tasting menus.