Punjabi Dhaba

Dal Makhani

Slow-cooked black lentils in a buttery, cream-enriched tomato base with the deep smokiness of overnight simmering — the defining dish of a Punjabi kitchen and a benchmark for how good this place is

Butter Chicken

A silky, mildly spiced tomato-cream gravy with tender chicken — richer and more aromatic than the typical takeout version, with a proper char on the meat

Chole

Punjabi-style chickpeas cooked with dried pomegranate and a heavy hand of whole spices — deep, earthy, and acidic in all the right ways

Palak Paneer

Creamy spinach purée with firm, fresh paneer cubes — a buffet staple here that holds its quality across the service window better than most

Tandoori Breads (Naan / Roti)

Freshly baked from the tandoor, with a slight char and the pull of dough that hasn't been sitting under a heat lamp — order as many as the server will bring

Rajma

Kidney beans in a thick, ginger-forward gravy — simple, comforting, and often better here than at more expensive restaurants

Gulab Jamun

Spongy milk-solid dumplings soaked in rose-cardamom syrup — the standard dessert closer, reliably good and appropriately sweet