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Referencing exotica and vegetarianism with its name, Purple Greene draws in classics and retakes from all over. The open kitchen takes front-stage and tungsten lighting, vaulted ceiling, mirrors create a likeable vibe that will lend itself to nearly any setting. I started off with 'Pin Wheel Samosa', in the same vein as freshly-made Bhakarwadi, moreish roundels of crisp samosa casing built around spicy mashed potatoes. The 'Jaffna Raw Banana Fingers' were slivers of raw banana under a crisp coat of semolina mixed with coriander and pepper powder. The 'Fried Strips' burst with flavour and did not really need a dip in the demure Pachadi and Tomato-gram chutney. 'Khumb Galauti' bore deep umami notes and bold spicing, with a texture true to its name. Displaying great versatility, the kitchen sent out an indulgent 'Ricotta, Fig and Onion Tart' with a buttery casing around filling caramelized to a mellow sweetness. 'Maltagliati in Paneer Khurchan', basically 'Pasta Makhani', was delicious with flat-pasta in a dhaba-esque gravy with pliant paneer. It would not go well with culinary chauvinism but is not bad alongside 'Kathal Biryani' – aromatic and delicately layered long-grained rice with fork-tender jackfruit. Service is prompt and genuinely helpful in navigating Purple Greene’s expansive menu.