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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 lentil dosas to compete with lentils in pancake and other forms 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 cauliflower and potato curry. 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 and the fiery lamb vindaloo with potatoes. Goat curry actually plays to San Antonio’s fondness for cabrito, but rosewater-scented and cheese-based ras malai in sugar syrup should appeal to any culture; it’s hard to imagine not falling for it.