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Raaga Restaurant Review: Chef Durga Prasad, a veteran of Taj Hotel Group, introduced Indian fine dining to major cities all over the world before landing in Chapel Hill. His skills are well suited to Raaga’s romantic décor featuring a domed pavilion in the center of a banquette-lined dining room. Prasad’s dishes, a combination of Northern and Southern Indian specialties, exude the tantalizing fragrance of fresh exotic spices. Sip on a basil-cucumber-ginger martini and nosh on an assortment of house-made breads, including naans of different flavors, paratha and kulcha, while choosing from the extensive menu of familiar stews such as vindaloo and korma, tandoori-baked chicken and lamb chops, and more adventurous fusion fare. Specialties include a braised lamb shank enhanced with star anise, and tandoori basil sea bass. Vegetarians will enjoy a dozen choices, including the gobi musslam, sautéed cauliflower seasoned with cardamom. Portions are generous, but if you crave something sweet, order the classic gulab jamun, sponge cake balls soaked in syrup. The wine list is limited, but offers appropriate pairings for the spicy dishes.