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Time Out says
Thu Sep 19 2013
Indian food with Mauritian influences is at the heart of Neo India's cooking. Alongside traditional Indian-restaurant dishes (lamb pasanda, chicken tikka masala) are Mauritian favourites like dholl puri (warm lentil-filled puri served with tomato salsa, butter bean curry and coriander chutney), and a host of seafood specialities. Neo's Chingri, for instance, has black tiger prawns cooked with garlic and green chillies, served in a 'sauce rouge'. There's a focus on healthy eating, too, with olive oil replacing ghee.
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