In Manhattan Valley, just north of the Upper West Side border, is a destination for Awadhi cooking. Chef-restaurateur Gaurav Anand was inspired by a visit to the city of Lucknow, in the northern Indian state of Uttar Pradesh, where he fell in love with traditional dum pukht, braising meat and fish with herbs and spices in a handi (a heavy-bottomed pot) over a low flame for hours and hours. Aficionados of Indian food will also find familiar dishes, such as chicken in coconut curry, lamb with sautéed spinach and naan bread to sop up the fragrant sauces. Wine lovers have consultant John Slover (Daniel) to thank for the international wine list. The bi-level storefront is dark and stylish, with candlelight glinting off gold foil wallpaper.