
Based on 334 reviews
Bone-in chicken cooked down in a cast-iron wok with tomatoes, green chilies, and fresh ginger until the oil separates — deeply spiced and built for scooping with naan
The same high-heat wok treatment applied to bone-in goat or lamb — richer and more intensely flavored than the chicken version, worth the extra cook time
Hand-minced seasoned beef or lamb pressed onto skewers and grilled over charcoal, arriving with smoky char marks and a loose, juicy interior