Char-grilled cottage cheese with mint chutney and onion rings

Crisp fried chicken tossed with curry leaves and dried red chillies

Golden-fried corn kernels with spring onion and black pepper

Overnight-marinated, roasted in a charcoal tandoor

Spinach and green-pea patties, griddled till crisp

River fish in ajwain-yogurt marinade, finished over coals

Black lentils simmered overnight, finished with butter and cream

Tandoori chicken in a silky tomato-cashew gravy

Fresh spinach purée with soft paneer and a touch of garlic

Kashmiri-style slow-braised mutton in whole-spice gravy

Fragrant basmati layered with seasonal vegetables and saffron

Sealed and slow-cooked with mint, fried onion and whole spices

Steamed basmati tossed with ghee and toasted cumin

Soft tandoor-baked naan brushed with butter

Topped with chopped garlic and fresh coriander

Served warm, soaked in saffron syrup

Chilled ground-rice pudding set in an earthen bowl

Spiced buttermilk with roasted cumin and mint