
Based on 15,818 reviews
Bone-in chicken marinated in yogurt and spice, cooked in the clay oven until the skin blisters and chars at the edges with a juicy, smoke-kissed interior
The Punjabi classic done in the rich, cream-forward Toronto style — a velvety tomato-based gravy that coats the tender chicken without overpowering it
Tandoor-baked flatbread slicked with garlic butter, arriving table-hot with the telltale char bubbles that signal a properly worked clay oven
Slow-cooked black lentils with cream and butter — the Punjabi benchmark dish that rewards patience; deeply savoury and satisfying alongside any bread