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Sarovar Indian Cuisine Restaurant Review: San Antonio hadn’t seen the likes of many of Sarovar’s vegetarian dishes --- chana (chickpea) masala, for example --- until this Austin-based restaurant blew into town on a wave of exotic spices. The décor may be of little interest, but that just leaves the southern Indian specialties such as uttapam (lentil pancakes) to compete with multiple dosas for attention, and all deserve it, especially when enhanced with any of the exotic chutneys, most notably the coconut. We also suggest the simple vegetable dishes such as the chana masala (garbanzo beans with tomatoes). Crusty ginger fish is a standout, too, as are many plates from the more meat-focused, northern side of the menu. We especially like the spice-rubbed and nearly dry-fried lamb kadai, the lush butter chicken, and the complex chicken 65 with curry leaves (there’s also a version with fenugreek leaves). Goat curry actually plays to San Antonio’s fondness for cabrito, but come dessert time, mango kulfi (ice cream) should appeal to any culture.