Classics, rebuilt with quiet care.

Two potato-pea samosas, chickpea curry, yogurt, tamarind, fresh cilantro.

Chickpea-battered onion, spinach, and potato, fried to order.

Cubes of fresh paneer in hung yogurt and kashmiri chili, pepper and onion.

Cream-and-cardamom marinade, a gentler, milder cousin of the classic tikka.

Ground lamb, green chili, mint, and garam masala pressed onto the skewer.

Spinach and mustard greens slow-stewed with tomato, finished with paneer.

Chickpeas in a dry-roasted spice gravy with ginger, tomato, and amchoor.

Black urad and kidney bean, overnight simmer, cream, a slow-smoked finish.

Grilled chicken in tomato-onion gravy, toasted spice, a touch of cream.

Tandoor chicken, silk-smooth tomato cream, fenugreek, a hit of butter at the finish.

Kashmiri-style braise, red chili, ginger, fennel, tender stewed lamb.

Bone-in, long-marinated, charred edges. Served with cilantro chutney.

Boneless thigh in yogurt, ginger, garlic, toasted spice, kissed by the tandoor.

Cauliflower, carrot, green bean, peas layered with saffron rice.

Bone-in thigh, yogurt marinade, mint, fried shallot, sealed under dough.

Braised lamb shank, saffron, caramelized onion, rose, dum-cooked.

Gulf shrimp, green chili, curry leaf, coastal-leaning spice.

Soft, blistered, brushed with butter.

Fresh garlic, cilantro, melted butter.

Leavened bread stuffed with onion.

Whole-wheat flatbread, lighter than naan.

Cheese dumplings in saffron-cardamom cream.

Warm milk dumplings in cardamom-rose syrup.

Basmati rice pudding, cardamom, almond, a little rose.

Yogurt and alphonso mango, cardamom.

Yogurt, a little sugar, a whisper of rose.

Black tea simmered with milk, ginger, cardamom, clove.