The Grand Indian Dining

Butter Chicken

The North Indian benchmark dish — a velvety tomato-cream sauce with deep tandoor-smoke flavor that separates serious kitchens from average ones

Dal Makhani

Slow-cooked black lentils simmered overnight in butter and cream — the kind of depth that takes hours to build and separates this from any quick-service version

Tandoori Chicken

Marinated overnight and charred in a clay oven — the smoke and yogurt char is the tell of a kitchen that takes its tandoor seriously

Biryani

Layered basmati rice with aromatic whole spices and your choice of protein — a proper dum-style preparation rather than a glorified rice bowl

Garlic Naan

Comes out blistered and pillowy from the tandoor with a generous brush of garlic butter — an essential pairing with any of the curries

Paneer Tikka

Cubes of house-made fresh cheese charred in the tandoor with peppers and onions — the vegetarian answer to the tandoori starter

Lamb Rogan Josh

Slow-braised Kashmiri lamb curry with warming whole spices — a reliable test of whether a kitchen knows how to coax tenderness from a tough cut