New Delhi 뉴델리

An Indian chef keeps the layers of spice but tones down the heat and pungency, which makes the curries approachable near Apgujeong Station. Chicken makhani and lamb makhani share a thick butter-and-cream sauce, while pasanda curry is chunkier and spicier, with tomato, onion and garlic up front. Do piaza leans sweet and garlicky, closer to a rose sauce of cream and tomato. Garlic naan and butter naan are crisp without turning tough. Tandoori chicken arrives roasted with potato and onion and a green coriander sauce, and a mint candy follows the meal. Staff explain the menu in Korean.