Dawaat Indian Cuisine

Butter Chicken

A benchmark dish for any North Indian restaurant — rich, tomato-cream gravy with well-marinated chicken that pulls apart cleanly; the sweetness is balanced and not cloying

Dal Makhani

Slow-cooked black lentils in a buttery, gently spiced gravy — the kind that takes the better part of a day to develop; hearty and deeply savory

Chicken Tikka Masala

Smoky tikka chunks in a robust masala sauce; a reliable crowd-pleaser that the kitchen handles confidently

Saag Paneer

Creamed spinach with firm house paneer — the cheese holds its shape and the greens aren't waterlogged, which separates good versions from bad

Chicken Biryani

Fragrant basmati layered with spiced chicken; notable for restraint in seasoning — aromatic without being muddled

Tandoori Chicken

Properly charred from the clay oven, bright with spice and yogurt marinade — order the half if you're also getting curry

Garlic Naan

Soft and blistered from the tandoor with a generous brush of garlic butter — the right vehicle for mopping up any of the gravies

Samosa

Crispy fried pastry with spiced potato and pea filling — a reliable starter, best eaten immediately