
Based on 6,102 reviews
Rich, brick-red murgh makhani with a tomato-cream base that balances sweetness and fenugreek without tipping saccharine — the test dish that separates serious kitchens from the rest
Slow-cooked black lentils that have clearly been on the stove for hours, finished with butter and cream to a silky, deeply savory consistency
Whole leg pieces marinated in yogurt and spices, cooked until the exterior has real char and the meat pulls cleanly off the bone
Fragrant long-grain rice layered with well-spiced meat and finished with fried onions — the test of whether the kitchen takes its time