Jot Mahal Palace of Indian Cuisine

Butter Chicken

A benchmark version with a tomato-cream sauce that's savory and complex rather than candy-sweet — the kitchen doesn't take shortcuts

Dal Makhani

Slow-cooked black lentils with a buttery, smoky finish that only comes from real cook time — a reliable test of a North Indian kitchen's seriousness

Chicken Tikka Masala

Classic spiced tomato-cream preparation with well-marinated, tender tikka chunks that hold up to the sauce

Biryani

Fragrant basmati rice layered with spiced meat or vegetables — aromatic and properly cooked, not a lazy dump of sauce over plain rice

Saag Paneer

Fresh-tasting spinach preparation with firm paneer cubes — a vegetarian standout that earns its place alongside the meat dishes

Samosas

Crisp pastry shells with a spiced potato and pea filling, served with chutneys — solid, reliable starter

Garlic Naan

Properly blistered from a hot tandoor with a good chew and visible garlic char — better than the standard basket bread

Mango Lassi

Thick, sweet, and cooling — a crowd-pleaser and a useful foil for anyone who took the heat too seriously