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A Northern Indian Culinary Tour

Slide 4 of 7

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Stuffed Flounder with Frizzled Mint and Ginger

Udaipur's 18th-century white-marble Taj Lake Palace hotel left is spread across a four-acre island, so fish dominates the modernized menu. Peggy Markel watched the head chef stuff pomfret (a flounderlike fish) with mint and cilantro, sear it on a marble slab over a wood fire, then prepare a luscious yogurt-cream sauce.

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