A Journey Through Indian Flavors

Crispy pastry with spiced potatoes, peas and cumin.

Chickpea-battered boneless chicken fritters, curry leaf tempered.

South Indian style crispy paneer tossed with curry leaves and chilies.

Sliced onions in ajwain chickpea batter, fried to golden crisp.

Potato patties with chickpeas, yogurt, tamarind and mint chutneys.

Crisp wafers layered with chickpeas, yogurt and sweet-tangy chutneys.

Overnight yogurt marinade, hand-ground masala, smoked in clay.

Boneless breast marinated with ginger, garlic and Kashmiri chili.

Minced lamb with green chilies, onions and garam masala on skewers.

Jumbo shrimp marinated in yogurt and ajwain, char-grilled.

House cottage cheese and peppers charred in the tandoor.

A sampler of four kebabs served on a sizzling plate.

Tomato-cashew gravy, hand-churned butter, kasuri methi.

Grilled tikka in creamy onion-tomato masala with fresh cream.

Kashmiri classic with braised lamb, saffron and warm spices.

Slow-cooked country style with whole spices and ginger.

Goan-style fiery vinegar and chili curry. Bold and bright.

Coconut milk, tamarind and curry leaves. Silky and tangy.

Grilled paneer folded into creamy tomato-fenugreek gravy.

Fresh spinach purée with cottage cheese and warm spices.

Chickpeas in a Punjabi-style tomato-onion masala. Vegan.

Black lentils simmered overnight with butter and cream.

Fire-roasted eggplant mashed with tomatoes and green chilies.

Potatoes and cauliflower tossed with turmeric and cumin. Vegan.

Basmati layered with marinated chicken, mint and saffron.

Slow-cooked lamb with fragrant long-grain rice and fried onions.

Seasonal vegetables, cashews and raisins with saffron rice.

Basmati tempered with whole cumin and ghee.

Soft leavened bread brushed with butter.

Naan topped with roasted garlic and cilantro.

Stuffed bread with melted mozzarella and cilantro.

Flaky, layered whole-wheat bread.

Whipped yogurt with cucumber, cumin and mint.

Crispy lentil wafers with three chutneys.

Warm milk dumplings soaked in cardamom rose syrup.

Traditional Indian ice cream, dense and creamy.

Soft cheese dumplings in saffron-cardamom milk.

Alphonso mango pulp blended with sweet yogurt.

House-blended tea with cardamom, ginger and cloves.

Sweet, salted or mixed.