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The name celebrates the date of India’s freedom colonial British rule; the food celebrates an cuisine with nuances so varied that they’re full gamut is rarely seen in the West. The former chef at Washington D.C.’s Rasika is quickly turning this bold, blue-walled Van Ness restaurant into a San Francisco Indian favorite. At brunch, lunch and dinner, small plates like dahi puri with a wheat shell, tamarind and a mint-yogurt mousse and mains like trout with parsnip, saffron, roe and lime will tantalize your taste buds.