Virasat Indian Cuisine

Seekh Kebab

Spiced minced meat pressed onto skewers and charred in the tandoor — the signature item at any serious halal kebab house, and reportedly well-executed here

Chicken Tikka

Bone-in chicken marinated in yogurt and spice, cooked in the tandoor until the exterior caramelizes and the interior stays juicy

Biryani

Fragrant basmati layered with slow-cooked meat and fried onions — the halal designation and catering background suggest this is made properly, not assembled from components

Dal Makhani

Black lentils and kidney beans simmered overnight with butter and cream — a benchmark dish for any North Indian kitchen

Butter Chicken

Tandoor-roasted chicken folded into a tomato-cream sauce; the quality of the sauce separates this style from fast-casual approximations

Garlic Naan

Leavened bread baked against the clay walls of the tandoor, finished with butter and minced garlic — order multiples

Palak Paneer

Fresh cheese cubes in a smooth, spiced spinach purée — a vegetarian anchor dish that tests kitchen consistency

Samosa

Crisp pastry shells filled with spiced potato and pea — a reliable starter at North Indian restaurants, best ordered fresh from the fryer