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The Chinese and sushi restaurant on the first floor of the hotel has less-than-inspiring interiors but the food more than compensates. The sushi section has its own seating in a sun-lit section, with unexpectedly good sushi platters. The Chinese chef cooks Sichuan food, of which many dishes have a synergy with the Indian palate. The hot braised lamb with red chillies and Sichuan pepper is a great choice, as are the Peking duck and double-fried pork with chillies. The chef is a master of using spice, but knows when to play it down as well.
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