Nirvana The Flavours Of India ®

Butter Chicken

The signature test of any North Indian kitchen — a velvety tomato-cream sauce with deep tandoor char on the chicken, rich but not cloying

Dal Makhani

Slow-cooked black lentils in a buttery tomato base — the benchmark dish that separates serious North Indian kitchens from passable ones

Tandoori Mixed Grill

A platter of tandoor-charred proteins — seekh kebab, chicken tikka, and lamb — arriving still sizzling with smoky, caramelized edges

Biryani

Layered long-grain rice with aromatic spices and your choice of protein, fragrant with saffron and slow-cooked depth

Samosas

Crisp pastry shells packed with spiced potato and pea filling — a reliable opener when done with proper fry temperature

Garlic Naan

Pillowy, slightly blistered flatbread from the tandoor — the right vehicle for everything on the table

Palak Paneer

Spinach-based curry with soft cubes of fresh cheese — one of the stronger vegetarian mains if you want something lighter than the dal