
Restaurant
Review: Ganges
Striking flavors and careful preparation combine with reasonable prices to deliver great value.
TAMARIND and cardamom, cumin and pomegranate, cinnamon and fennel, saffron and turmeric all lend their heady aromas and flavors to Indian food. Combined in hundreds, maybe thousands, of different ways with goat, lamb, chicken, vegetables, rice and a dozen different breads, in several different regional or cultural cooking styles, the result is a cuisine of astonishing variety.
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