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Slow-simmered black lentils that develop a deep, smoky richness — the benchmark dish to judge any North Indian kitchen by.
Tender chicken in a velvety tomato-cream sauce with enough spice backbone to keep it from going saccharine.
Fresh-pressed paneer cubes in a vibrant spinach gravy that stays green and bright rather than gray and overcooked.
Bone-in chicken with genuine tandoor char and a deeply marinated interior — one of the better versions in the South Bay.