Quite spicy, with large pieces of chicken on the bone, the sukkha is served with a thick, dry masala. Slightly Punjabified, but tasty.
Lovely thick, slightly tangy, mildly spicy Gassi with boneless Rawas pieces. Perfect with the Neer Dosa
Amazingly fresh pomfret, lightly batter coated and fried till the skin is crisp but the flesh is soft and buttery.
Antoine Lewis aka The Curly-Haired Cook 