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Despite its bleak location on the edge of the Financial District, this eatery delivers thoughtfully crafted Pan-Indian dishes in a tasteful, elegant space. Taj"s tomato soup featured fruity liquid inflected with fennel seeds and cooling cilantro; the Goan shrimp curry"s coconut-tomato sauce had a pungent funk powered by rare spices like tirphal and kokum.{/I} Even desserts transcended the usual syrupy confections: We loved the tangy-sweet strained yogurt flavored with saffron, cardamom and fresh apple.

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