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... s now enjoy much richer diets, lunch still doesn’t offer much variety.
Even for a grand noble like Perfikot who booked in advance, the restaurant still only served some simple dishes.
A portion of stewed lamb chops, revealing a chef generous with spices, at least masking the mutton’s gaminess.
A piece of pan-seared, juicy chicken breast, clearly seasoned with plenty of pepper grains.
Beside it, roasted potatoes, sprinkled with some cumin and coarse salt for flavor ...
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