
Based on 3,192 reviews
The benchmark dish at any North Indian restaurant — a velvety tomato-cream gravy that should be rich without being cloying, best mopped up with fresh naan
Slow-cooked black lentils simmered overnight with butter and cream — the deeper the simmer, the better; a proper version should be silky and faintly smoky
Tandoor-marinated chicken, charred and slightly smoky at the edges — the test of any clay oven kitchen
Fragrant basmati layered with spiced meat and slow-steamed; a litmus test dish that reveals whether the kitchen takes shortcuts or not