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Char-grilled cottage cheese in a smoky yogurt & kashmiri chili marinade.

Spinach, peas and potato patties with fresh herbs, pan-seared crisp.

Button mushrooms marinated in spiced hung curd, fired in the clay oven.

Silky chicken in a double-marinade with a deep, velvety crust.

Minced mutton, ginger and whole spices skewered and tandoor-grilled.

Smoky chicken wings glazed in deggi mirch and mustard oil.

Soft paneer in a vibrant, spiced spinach puree.

Black lentils slow-cooked overnight with butter and cream.

Cottage cheese in a rich, mildly sweet tomato-cashew gravy.

Cauliflower and potato wok-tossed with turmeric and cumin.

Tandoor-charred chicken in a 4-hour slow-cooked tomato gravy.

Fiery, aromatic Kashmiri lamb curry slow-cooked till spoon-tender.

Tender mutton in a deep-green spinach and ginger gravy.

Crisp-edged, fluffy naan slathered with garlic butter.

Fragrant long-grain basmati with whole spices and saffron.

Aged basmati layered with seasonal vegetables and saffron.

Dum-cooked mutton buried in saffron-scented basmati.

Warm milk dumplings soaked in cardamom-rose syrup.

Soft chenna discs in saffron-pistachio thickened milk.

Thick, chilled yogurt smoothie with alphonso mango.