Golden crispy potato patties seasoned with warm spices, served with cooling rose yogurt and tangy tamarind chutney.

Flaky pastry triangles filled with spiced potatoes and peas, fried to a crisp golden finish.

Crispy chickpea fritters with potato, cauliflower, and spinach, lightly spiced and deep-fried.

Tender marinated chicken fritters coated in seasoned chickpea batter and fried until crisp.

Shrimp simmered in coastal coconut milk curry with curry leaves.

Paneer and peas in slow-simmered onion-tomato gravy.

Paneer cooked in velvety spinach sauce.

Charcoal-roasted eggplant mashed with onions and tomatoes.

Chickpeas simmered in robust tomato-onion curry.

Yellow lentils with mixed vegetables tempered with ghee.

Vegetable dumplings in yogurt-chickpea curry.

Slow-cooked black lentils and kidney beans in buttery sauce.

Basmati rice layered with spiced chicken, saffron, fried onions.

Soft, leavened flatbread baked in the clay tandoor.

Naan brushed with butter, topped with fresh garlic and cilantro.

Stuffed naan filled with seasoned paneer and finished with butter.

Whole wheat flatbread baked in the tandoor.

Whole wheat flatbread layered with ghee, herbs, chilies, and spices.

Roasted chicken simmered in a creamy tomato-onion sauce with garam masala.

Tandoor-roasted chicken in a rich, buttery tomato curry with fenugreek.

Mughlai-style chicken slow-simmered in aromatic onion gravy.

Goan-style curry known for bold heat, tanginess, and depth of flavor.

Chicken cooked in spinach with roasted tomato, garlic, and onion gravy.

Kashmiri-style lamb in aromatic red chili gravy.

Spicy, tangy Goan curry with potatoes.

Lamb cooked in spinach with roasted tomato, garlic, and onion gravy.

Yogurt-marinated chicken roasted in the clay oven.

Creamy, delicately spiced tandoor-roasted chicken.

Minced chicken skewers with herbs and spices.