Copper Modern Indian Cuisine

Seafood reveals several regional influences. Goan prawn curry uses a coconut-chili sauce with kokum, while crab mappas pairs jumbo lump crab with Kerala spices and coconut-tamarind sauce. Lamb kozhambu takes a southern Indian direction with tamarind, curry leaves, and dry-roasted spices, offering an alternative to the familiar tikka masala.

First courses are equally detailed: Rechado prawns arrive with a red pepper-garlic marinade, murukku crumbles, and craisin-mango chutney. Potli samosa presents vegetable parcels with crunchy beets, greens, and a chutney balancing heat, sweetness, and acidity. Cheese-and-onion-stuffed bhatura adds ajwain and jalapeño with a smoked paprika dip.

The turn-of-the-century bungalow gives Copper a more intimate setting than a large dining hall. Entrees range from moderately priced paneer and chicken preparations to costlier crab and lamb chops, with bread ordered separately from mains that include basmati rice. Reserving a table suits an evening when the room matters as much as the menu.