Boneless chicken marinated overnight in yogurt, ginger-garlic and roasted spices, char-grilled in the tandoor.

Cottage cheese cubes marinated in hung curd and tandoori masala, grilled with peppers and onion.

Minced mutton skewers with green chilli, mint and garam masala, smoked over charcoal.

Tandoori chicken simmered in a velvety tomato-butter gravy, finished with cream. Our most-ordered dish.

Black lentils and kidney beans, slow-cooked overnight with butter and cream.

Soft paneer cubes in a rich, mildly-spiced tomato and cashew gravy.

Slow-braised mutton in a Kashmiri red chilli and yogurt gravy, deeply aromatic.

Whole wheat flatbread, baked fresh in the tandoor.

Soft leavened flatbread, brushed generously with butter.

Basmati rice layered with spiced chicken, slow-cooked dum-style, served with raita.

Fragrant basmati rice tossed with seasonal vegetables and whole spices.

Soft milk-solid dumplings, deep-fried and soaked in rose-cardamom syrup.

Thick, chilled yogurt drink, lightly sweetened and topped with malai.

Strong black tea simmered with milk, ginger and whole spices.