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Perhaps Bangalore’s only Kashmiri restaurant which tries to bring in Kandurs from Kashmir to recreate the breads that are so intrinsic to the region’s culinary heritage. Ask for the 'Bakarkhani' first, a bread usually had in the mornings, which is interspersed with mewa and ghee and should be had with generous lashings of butter and the traditional salty tea –' Nun Chai'. Orzuv has tried to make Kashmiri food more relatable to people and has interesting takes, like their one on the burger, which uses the bread 'Czochworu' – a donut-shaped hard bread with sesame seeds that hold some brilliant 'Mutton Rista' in it. Add in some of their 'Ground Almond Chutney' and you have a lovely meal that you can eat holding up with one hand. The 'Seekh-e-Tuji' is a moist, mildly spiced mutton seekh kebab that is best had with the 'Lavassa', a large soft white bread. Add to this some carrot and radish and curd relish, some onion chutney and you have a roll that you will want to go very slow on. The 'Girda' can be paired with some harissa that is tempered with butter and onions or you can opt to have it with Charwan, some stir-fried lamb liver, with tamarind. The 'Kashmiri Kulcha' is not like the variety from Northern India that we are used to, but thicker – and are available in sweet and savoury versions. Service can be really iffy here and there are good days and bad. Be prepared for the long meal.