Masakali Indian Cuisine

Butter Chicken

Velvety tomato-cream sauce with a gentle sweetness that holds the spice in careful balance — the benchmark by which regulars judge any Indian spot

Dal Makhani

Slow-simmered black lentils in a buttery, smoky gravy — the kind that tastes like it's been cooking since morning

Biryani

Fragrant basmati layered with whole spices and caramelized onions — aromatic enough that the table next to you will order it when they see it arrive

Palak Paneer

Bright, earthy spinach gravy with soft cubes of fresh paneer that don't turn rubbery — a reliable test of kitchen quality they pass

Garlic Naan

Properly blistered in the tandoor with visible char pockets and a generous brush of garlic butter — essential for mopping up any curry on the table

Samosas

Crispy pastry shells with a well-spiced potato and pea filling — a reliable starter that signals whether the kitchen is cooking carefully or cutting corners