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From modish ‘Indian tapas' and lunch boxes to pick-and-mix main courses, City-smart Bangalore Express is clearly trying to move with the times, and its cavernous, labyrinthine ground floor feels
more like a modernist drinking den with its ‘fierce music and air-con, hard surfaces and vortices', plus cocktails and regular live DJs. Upstairs is more sedate (think rich woods, intimate booths
and a wine library), although the food maintains its trendy stance. Foot-long dosas with ‘clashing' sauces arrive on square plates, and the kitchen breaks borders for Burmese khauk-swe chicken with
thick egg noodles or East African curried goat with rice, sweet potatoes and fried plantain chips. Otherwise, keep it familiar with chicken korma or a lamb curry spiked with super-hot naga chillis.
To drink, high-value wines are alternatives to bottles of Cobra and Kingfisher beer.
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