Main Course

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

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

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

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

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

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

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

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