Charcoal-smoked cottage cheese cubes marinated in spicy hung curd and degi mirch.

Tender chicken morsels blended with cardamom, cheese, cream and cooked in clay tandoor.

Black lentils simmered overnight on slow charcoal fire with white butter and pure cream.

Roasted tandoori chicken cooked in velvety tomato, butter, and cashew gravy with kasoori methi.

Refined flour bread topped with minced garlic, fresh coriander and drenched in butter.

Warm khoya dumplings served over chilled thickened pistachio rabri.