Dil Tak Indian Cuisine and Bar

Butter Chicken

The kitchen's most-ordered dish — deeply reduced tomato-cream sauce with tender chicken that absorbs the spice slowly rather than all at once

Dal Makhani

Black lentils simmered overnight until they collapse into a velvety, smoke-kissed base — the benchmark dish that separates serious North Indian kitchens from the rest

Chicken Biryani

Fragrant basmati layered with well-spiced chicken, cooked dum-style so the rice stays separate and aromatic rather than clumping

Tandoori Mixed Grill

Assortment of skewered meats from the clay oven — char marks are real, not decorative, and the marinade penetrates rather than just coating

Samosas

Crisp pastry shells with a well-seasoned potato-pea filling — a reliable starter that holds up without being greasy

Mango Lassi

House-made with real alphonso mango — thick, cold, and genuinely sweet without tipping into syrup

Palak Paneer

Spinach-based curry with fresh paneer — executed cleanly without the metallic edge that comes from overcooking the greens

Garlic Naan

Blistered in the tandoor with good char spots and a soft, chewy interior — essential for mopping butter chicken