Chandni Chowk Restaurant

Chicken Karahi

Wok-cooked chicken in a tomatoey, ginger-forward gravy with visible whole spices — charred at the edges the way it should be

Nihari

Slow-braised beef shank with a deeply spiced, almost silky gravy — best eaten early before it sells out

Haleem

Thick, porridge-like lentil and meat blend slow-cooked to near dissolution — earthy, comforting, and garnished with ginger and fried onions

Biryani

Fragrant long-grain rice layered with spiced meat — aromatic rather than wet, which separates it from the steam-table versions down the block

Tandoori Naan

Puffed, slightly charred flatbread straight from the clay oven — the right vessel for sopping up karahi gravy