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Slow-cooked fragrant basmati rice layered with marinated chicken, aromatic spices, and cooked in a traditional earthenware pot.

Tender charcoal-grilled chicken simmered in a velvety, rich tomato and cashew gravy enriched with butter and fresh cream.

Rich, spice-infused chickpea curry served over fluffy basmati rice with sliced cucumbers, fresh herbs, and artisanal flatbread bites.

Fresh cottage cheese cubes tossed with bell peppers, onions, and freshly ground kadahi spices in a rich gravy.

Whole black lentils slow-cooked overnight with tomatoes, garlic, butter, and cream for a smoky, melt-in-your-mouth flavor.

Crispy on the outside, melt-in-your-mouth fried patties made from hung curd, fresh herbs, and mild spices.

Tender soya pieces steeped in a rich cashew, cream, and cardamom marinade, roasted over charcoal.

Classic spring chicken marinated in Kashmiri chili and mustard oil, charred to perfection in a clay oven.

Seasoned garden vegetables simmered together in a creamy spinach and cashew gravy.

Boneless chicken tossed with coarsely ground spices, coriander seeds, and bell peppers in a thick tomato base.