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Silky tomato-cream gravy with a gentle sweetness that coats tender chicken without overwhelming the spice base — a benchmark dish done right here
Slow-cooked black lentils and kidney beans in a buttery, smoky gravy that develops real depth — a vegetarian anchor worth ordering even when eating meat
Marinated overnight and fired in the clay oven, arriving with proper char and smokiness rather than the pale, steam-cooked version too common at lesser spots
Fragrant basmati layered with slow-braised lamb, saffron, and fried onions — served with raita that cuts the richness cleanly