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This Indian restaurant uses fire and ice to create incredible flavors and presentations

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When you eat at Rahi, there's a good chance your table is going to get enveloped in smoke.

That's because this brand new Indian restaurant in New York City is going to great lengths to ensure a visually-intricate dining experience, all while paying homage to traditional Indian dishes.

"Rahi means traveler in Hindi, and it's really a journey through India," says Roni Mazumdar, the restaurant's owner.

Rahi is putting their own modern twist on regionally-specific dishes from across India.

For example, the kheera on the rocks is their take on raita, a yogurt and vegetable dish that can be found across India. Their version combines Persian cucumbers with dehydrated pineapple, and seeing that it is traditionally used as a cooling dish, they take that concept to the extreme by pouring liquid nitrogen over it at your table.

The charcoal smoked salmon combines coriander korma, micro spinach and season vegetables, and is served on a plate under a lid with a smoking piece of charcoal, which looks stunning while also continues to add a strong smokey flavor to the fish.

In both of these dishes, the fanfare of the liquid nitrogen and smoking charcoal serve a purpose in terms of accomplishing the desired flavor and texture. But as Mazumdar points out, there is "of course the fun aspect of a little smoke."

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