Flavorful blend of vegetarian, meat entrees


April 12, 2007|By Karen Nitkin | Karen Nitkin,special to the sun

Breaking through the thick fried crust of a vegetable samosa at Mirchi Wok takes some effort, but once you succeed, and that delicious shell cracks, a cloud of steam, gently scented with cumin, will rise out of the mix of peas and pale yellow potato within.

The samosa appetizer ($3.95 for two), served with two kinds of chutney, should convince fans of the vegetarian restaurant Mango Grove that its new omnivore cousin hasn't abandoned its vegetarian roots - it's just added meat dishes to the mix.


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