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Sri Lankan short eats from a Colombo kitchen: hoppers off the pan, kottu chopped on the griddle.

Lahore karahi cooked to order in blackened woks: bone-in mutton, tomato, ginger and nothing else.

Dum biryani sealed with dough and opened at your table. Four regions, one pot each.

Bombay street food without the street: pav that arrives warm, chaat assembled the second you order.

Keralan coastal cooking: coconut, curry leaf, and a tempering pan that never cools down.