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Raaga Restaurant Review: A domed pavilion makes a striking centerpiece for a dining room surrounded by colorful banquettes along mirrored walls. Attentive servers offer cocktails from a long list of the bartender’s exotic concoctions. Peruse the lengthy menu, a combination of Northern and Southern Indian specialties. Choose among such appetizers as gobi lasooni (lentil-battered fried cauliflower) or try a combination on the tandoori vegetable khazana platter. Lamb lovers will find a tempting selection from familiar stews (vindaloo and korma) to tandoori-baked chops and a braised shank enhanced with rum and star anise. Fresh seafood includes the grilled Goan scallops balchao (a spicy Southern curry). There are a dozen vegetarian choices, including began pasanda, smoked eggplant slices served on a tomato-eggplant purée. For something sweet, order the classic Indian dessert gulab jamun, sponge cake balls soaked in syrup.