
Based on 920 reviews
A benchmark North Indian staple — the tomato-cream base should be velvety and mildly spiced, the kind that draws first-timers back
Aromatic basmati layered with protein and whole spices — at a North Indian restaurant of this size, a reliable test of kitchen ambition
Char-kissed proteins from the clay oven — seekh kebab, chicken tikka, and lamb chops arriving on a sizzling platter built for sharing
Crisp pastry shells with a spiced potato and pea filling — the starter that anchors most tables before the mains arrive