Rathore's Kitchen

Dal Makhani

Slow-cooked black lentils and kidney beans in a buttery, cream-finished sauce — the signature test of any North Indian kitchen's patience and seasoning hand

Palak Paneer

Fresh cottage cheese cubes in a vibrant spinach gravy — a reliable barometer for the kitchen's spice balance and the freshness of their paneer

Chana Masala

Chickpeas cooked in a tangy, deeply spiced tomato-onion gravy with a finish that lingers — often the most telling dish about a kitchen's spice philosophy

Paneer Tikka Masala

Grilled paneer cubes in a smoky, cream-enriched tomato sauce — the crowd-pleaser that tests whether a kitchen can balance richness without losing depth

Samosas

Crispy fried pastry filled with spiced potatoes and peas — often the first thing to disappear at the table

Garlic Naan

Leavened flatbread baked to a light char with garlic — fresh from the tandoor, the best vehicle for any of the curries