
Based on 4,887 reviews
Freshly made barfi, ladoo, and seasonal confections — the confectionery counter is a destination in its own right and rivals dedicated mithai specialists
Slow-cooked black lentils in a rich, buttery tomato base — the kind that only improves from long simmering, the hallmark of a kitchen that takes its time
House-made paneer preparations — whether in a makhani or palak base — tend to be the litmus test for a North Indian vegetarian kitchen, and reviewers consistently flag the paneer here