Shahi Darbar Indian Cuisine

Butter Chicken

Rich, tomato-cream sauce with a subtle smokiness from the tandoor that keeps it from reading as heavy

Biryani

Fragrant long-grain rice layered with well-marinated meat, arriving properly steamed with saffron color throughout

Dal Makhani

Slow-cooked black lentils with a buttery, slightly smoky depth that signals a kitchen that takes its time

Garlic Naan

Charred pockets with a chewy interior and a generous garlic-butter finish from an active tandoor

Tandoori Chicken

Well-marinated half-bird with proper char marks and juicy interior — a reliable test of a tandoor kitchen

Palak Paneer

Smooth spinach base with fresh paneer that holds its texture — a consistent vegetarian anchor on the menu

Samosa

Crispy fried pastry with a well-spiced potato filling — reliable starter, not a showstopper