Tandoori Feast

Tandoori Chicken

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

Chicken Biryani

Fragrant basmati layered with spiced chicken, cooked dum-style with saffron-tinged steam that perfumes the whole pot

Seekh Kebab

Hand-formed ground meat on skewers, grilled over high heat until snappy on the outside and juicy within, served with mint chutney

Chicken Karahi

A wok-cooked Pakistani staple finished with tomatoes, green chillies, and ginger — meant to be mopped up with naan, not eaten with rice

Garlic Naan

Puffy, blistered flatbread with roasted garlic that soaks into the dough — better than the plain version and a necessary vehicle for the karahi

Lamb Karahi

Richer and more assertive than the chicken version, with a deeper fat-rendered base — worth the slight price premium for lamb fans

Dal

Stewed lentils cooked down to a thick, comforting consistency — honest and well-seasoned, a reliable vegetarian anchor on an otherwise meat-heavy menu