"Britain is now as cuisine-obsessed as anywhere. Chefs are big stars. Food has become a facet of fashionable style in England. So where does this leave the traditional Indian restaurant, with its menu of rich, variously colored curries that come in mild, medium and hot, usually with a film of oil swimming on top, and its clientele that swells after 11 p.m. when the pubs close?" Henry Shukman of the NY Times visits five of London's best high-end Indian restaurants, three of which have Michelin stars.
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