Baby Boo is making a face that means she might soon begin to cry. Priya’s neck is sweating. Her armpits are sweating.
Chef—Owner and Head Cook—of one of Los Angeles’ finest Indian restaurants, Bombay Grill, yells, “Pick up for Table number 6, ready!” as he swiftly ladles goat curry fragrant with peppercorns, ginger, and coconut milk atop a puddle of basmati rice. That’s the order for her customer in the corner booth, an olive-hued man in his 30s, lightly tanned, wearing a taupe-colored Stetson hat that covers most of his face.
