MotiMahal Restaurant

Butter Chicken

The signature here — a smooth, mildly spiced tomato-cream curry that's the reason the MotiMahal name has resonance; best mopped up with fresh naan

Dal Makhani

Black lentils cooked low and slow until they turn buttery and almost creamy — one of the benchmarks for any North Indian kitchen

Tandoori Chicken

Yogurt-marinated chicken cooked in the clay oven with good char on the outside; ask for it spicy if you want more heat

Garlic Naan

Freshly pulled from the tandoor with a blistered, chewy texture — essential for soaking up the curry sauces

Samosas

Standard starter — fried pastry pockets filled with spiced potato and peas; serviceable but not a standout

Mango Lassi

Thick, sweet yogurt drink that tempers the heat and pairs well with the richer curries

Palak Paneer

Spinach and fresh cheese curry — a reliable vegetarian option though the spicing can be one-dimensional