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Indina chef Imran Rana learnt his craft at his family’s restaurant in Manchester before moving to Turkey and opening his own restaurant. The decorations are simple, with fixtures adorned with elephants and camels hanging from the windows while the tablecloths are brightly coloured, handmaid Indian works, similar to the ones you can see in the Grand Bazaar and on Taksim streetcorners. Flavours you must sample include the naan bread and the tandoori…