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Now sparkling anew, this 30-something north Indian offers a refreshing change to the inescapable Birmingham balti. The short-ish menu hardly ever changes but most are happy to eat chef Nat Bat’s
marinated meats again & again (delicate tikkas or a creamy lamb mughlai) while vegetarians are well looked after & prawn dishes are very good, too. Cooking is well judged & extras
thoughtful, while the wine list is carefully matched.
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