Tigerlily

Samosas

Crisp, well-sealed pastry with a deeply spiced vegetable filling, served alongside chutneys that genuinely span the sweet-tangy-heat spectrum

Chaat

Layered Indian street food with the textural contrast of crispy sev, soft chickpeas, and tangy tamarind-forward chutney finished with cooling plant-based yogurt

Dal

Slow-cooked lentils with tempered spices — the kind of foundational Indian cooking that reveals whether a kitchen actually understands the cuisine, and here it holds up

Plant-Based Curry

Seasonal vegetable or legume curry built on a properly reduced masala base — the sauce has real depth, not the thin sweetened version common to fusion spots

Naan

Freshly baked flatbread — essential vehicle for the curries and chutneys, worth ordering even if you might not at a conventional spot

Indian-Spiced Cocktails

Bar program built around tamarind, cardamom, chai, and mango — inventive without being gimmicky, and genuinely designed to pair with the food

Biryani

Fragrant basmati rice dish layered with vegetables and whole spices — a demanding preparation that separates kitchens that take Indian cooking seriously from those that don't