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Kebab and Korma topped by 'Kurmura'
Settling down inside the restaurant that pays minimal heed to ambience, I tore a piece of orange-hued sheermal and scooped up a bit of the kebab. Fabled to have been created for the enjoyment of a toothless king, galouti kebabs are distinguished by their smooth, almost velvety, texture. I was transfixed by the sight of a vendor roasting kurmura by tossing it together with hot sand in a large cast-iron wok.
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