KHAZANA Toronto | Indian Kitchen by Chef Sanjeev Kapoor

Dal Makhani

Slow-cooked black lentils and kidney beans in a buttery tomato gravy — a Sanjeev Kapoor signature and arguably the restaurant's most consistent dish

Butter Chicken

Murgh makhani in a velvety tomato-cream sauce — richer and more aromatic than the generic versions flooding the city, with properly tender tandoor-cooked chicken

Biryani

Fragrant long-grain basmati cooked dum-style with whole spices — the saffron aroma is the tell of a properly made version

Tandoori Mixed Grill

A platter of chicken, seekh kebab, and paneer tikka straight off the clay oven — the char on the edges is the benchmark of a functioning tandoor

Paneer Tikka Masala

Cubes of house-made paneer in a spiced tomato-fenugreek gravy — a reliable vegetarian centerpiece that holds up against the meat mains

Garlic Naan

Pulled from the tandoor blistered and smoky, with enough garlic butter to make it a meal companion worth ordering doubles of

Rogan Josh

Slow-braised Kashmiri lamb in a deep brick-red gravy scented with dried Kashmiri chilies — less fiery than it looks, more complex than most Toronto Indian spots attempt

Gulab Jamun

Classic fried milk-solid dumplings soaked in rose-cardamom syrup — textbook execution, served warm