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This downtown East Indian restaurant prides itself on using fresh ingredients and leaving out butter in its recipes – even their butter chicken doesn’t contain it. They also don’t deep fry stuff. Their samosas are baked, and the tikka chicken and beef is cooked in a clay oven. You’ll find a nice variety of lamb, chicken, goat and fish entrees, as well as plenty of vegetarian dishes, such as vegetable korma or mixed vegetable curry.