There’s also an a la carte menu, with dishes like duck keema and octopus with miso, fennel, and fermented cape gooseberry; octopus has emerged for a fashionable item in Chicago. The appetizers and tiny dishes might be out there within the bar for a casual food where wander-ins are https://beckettlmrsa.tusblogos.com/18370112/5-simple-techniques-for-indian-garden-restaurant