Perfection at Pondicheri: Indian Meets Gulf Coast Cuisine

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Two dishes of chaat landed on our wooden table at Pondicheri in a swirl of colors. My dining companion and I briefly stopped to admire the two plates, both heaped high, each one an elegant mess. The more traditional papdi chaat was decorated in emerald and ruby-hued chutneys with bright-white streaks of yogurt. But the other exemplified the type of hybrid Indian-Gulf Coast cooking that is coming to define this new restaurant from chef and owner Anita Jaisinghani: a Texas shrimp chaat that held verdant triangles of avocado and golden kernels of corn amidst the crunchy bits of sev. PHOTOS BY TROY FIELDS

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