Tender cottage cheese cubes marinated in spiced hung yogurt, degi mirch, and roasted mustard oil, char-grilled in a tandoor with crunchy bell peppers.

Black urad lentils and kidney beans slow-cooked overnight over gentle charcoal embers, enriched with churned butter and fresh malai cream.

Velvety cottage cheese cubes simmered in a royal golden gravy of ground cashews, sweet onions, tomatoes, and aromatic cardamom.

Homestyle succulent chicken cuts braised in a robust onion-ginger gravy with freshly ground coriander, cumin, and garam masala.

Aged long-grain basmati rice layered with spiced marinated tender chicken, saffron-infused milk, and mint, sealed and cooked on dum.

Hard-boiled eggs golden-fried in turmeric oil and simmered in a spiced tangy tomato-onion gravy garnished with fresh coriander.

Refined flour flatbread slapped onto the inner clay walls of the tandoor, baked to golden crisp perfection and brushed with pure butter.