BADSHAH BAR & INDIAN CUISINE

Butter Chicken

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

Dal Makhani

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

Chicken Tikka

Tandoor-marinated chicken, charred and slightly smoky at the edges — the test of any clay oven kitchen

Biryani

Fragrant basmati layered with spiced meat and slow-steamed; a litmus test dish that reveals whether the kitchen takes shortcuts or not

Garlic Naan

Blistered from the tandoor with toasted garlic and a brush of butter — essential for getting every last drop of the gravies

Samosa

Crispy pastry shells filled with spiced potato and peas — a reliable indicator of kitchen care in the small bites