Mandala Indian Cuisine

Dal Makhani

Slow-cooked black lentils in a buttery, smoke-kissed sauce that develops real depth — the dish that separates Indian restaurants doing it right from those going through the motions

Butter Chicken

The benchmark dish for any North Indian kitchen — here the tomato-cream sauce is rich without being cloying, with chicken that stays tender

Garlic Naan

Properly blistered and chewy with generous garlic and butter — the vehicle of choice for working through the curry selection

Lamb dishes

Lamb preparations tend to be well-executed here — whether rogan josh or lamb korma, the meat is cooked to tenderness and the spicing is assertive

Samosa

Crispy fried pastry pockets with a well-spiced potato and pea filling — a reliable opener served with mint chutney

Mango Lassi

Sweet, thick yogurt drink with real mango flavor — the right call over alcohol for cutting through spice heat