Chef Sanjay Mandhaiya takes diners on a journey along the Silk Road at Karravaan. The wide-ranging menu promises bold flavors and generous portions intended for sharing. To begin, swipe the smoky eggplant dip, layered with labneh and pureed Italian eggplant with caramelized onions and pomegranate seeds, onto a piece of piping hot, house-made flatbread for a delicious introduction to the meal. Then, perfectly cooked, medium rare duck breast glazed with harissa honey is set over a bed of forbidden rice for a particularly skillful dish. Fluffy jasmine rice tucked with seasonal vegetables is served within a colorful tagine for an impressive dish that pleases the eye and the palate.