Koshaa Fine Indian Cuisine

Butter Chicken

A silky tomato-cream sauce with layered spice and none of the candy-sweet shortcuts — consistently held up as one of the city's best renditions

Dal Makhani

Black lentils cooked to a deeply smoky, buttery finish that signals an overnight simmer — a reliable measure of a kitchen's seriousness

Tandoori Lamb Chops

Thick-cut chops marinated overnight and fired in the tandoor — charred at the edges, rosy and tender within

Biryani

Aromatic basmati layered with slow-braised meat and whole spices, served with cooling raita on the side

Palak Paneer

Vivid spinach sauce with soft, fresh paneer — a dependable vegetarian anchor that earns its place on the table

Garlic Naan

Blistered in the tandoor with a fragrant garlic-butter finish — the essential bread to mop up every curry on the table

Samosa

Crisp pastry shell with a spiced potato filling — a reliable, unfussy opener before the mains arrive

Gulab Jamun

Soft milk-solid dumplings soaked in rose and cardamom syrup — the textbook North Indian dessert, done without shortcuts