Zimidar Bar and Grill

Tandoori Platter

Assorted cuts from the clay oven — the char on the edges and smoky depth are the calling card of any serious North Indian grill

Butter Chicken

The benchmark dish for any North Indian restaurant — a well-made version should be silky, mildly spiced, and deeply tomatoey

Dal Makhani

Black lentils slow-cooked overnight with butter and cream — a measure of a kitchen's patience and commitment to fundamentals

Seekh Kebab

Ground spiced meat grilled on skewers in the tandoor, served with mint chutney — a natural strong suit for a grill-focused kitchen

Garlic Naan

Charred and blistered from the tandoor, brushed with butter and roasted garlic — the bread to order here