Main Course

Paneer and bell peppers tossed in freshly ground kadai masala with onion-tomato gravy.

Chicken tossed with capsicum and onions in a spicy freshly ground kadai masala.

Chickpeas simmered in a tangy onion-tomato masala with a blend of Punjabi spices.

Soft paneer simmered in a rich, buttery tomato-cashew gravy with a hint of fenugreek.

Tender lamb slow-cooked in aromatic Kashmiri spices and a deep, red onion gravy.

Fresh fish simmered in a tangy coconut-and-kokum curry with curry leaves and mustard.

Home-style chicken curry slow-cooked in an aromatic onion-tomato masala with whole spices.

Fall-off-the-bone lamb shank braised for hours in a rich Lucknowi nihari masala.

Black lentils and kidney beans slow-cooked overnight in butter and cream for a velvety finish.

Cottage cheese cubes folded into a silky spiced spinach gravy, finished with cream.

Tandoor-grilled chicken in a rich, creamy tomato gravy with butter and a whisper of fenugreek.

Soft paneer-and-potato dumplings bathed in a creamy, mildly sweet cashew gravy.