
Based on 1,092 reviews
Deeply marinated and cooked in a clay oven until the skin blisters and chars at the edges — the char and yogurt-spice crust are the whole point
Fragrant basmati layered with spiced chicken, cooked dum-style with saffron-tinged steam that perfumes the whole pot
Hand-formed ground meat on skewers, grilled over high heat until snappy on the outside and juicy within, served with mint chutney
A wok-cooked Pakistani staple finished with tomatoes, green chillies, and ginger — meant to be mopped up with naan, not eaten with rice