Service is unhurried and solicitous. Waiters speaking in hushed tones make sure the silver water glasses stay filled, brush crumbs from the table between courses, and clear plates so quietly, the softly playing sitar music remains undisturbed. The songs of the Banjara are filled with mystery, we are told. The big mystery of Banjara, however is why it is so empty on our visits. But then, it's only a few weeks old.
Waiters are justly proud of their dumpakht.
The Indian pot pies come in copper vessels topped with pastry that's more doughy than crisp. Just the thing for a damp winter night. Dessert could be supersweet overkill. Best to stick with ice-creamlike kulfi, or the cottage cheese dumplings called rasmali. On our visits, a complementary glass of anisette was also presented.