North Indian. Soulfully cooked.

Charred hung-curd paneer, smoked butter, mint chutney.

Button mushrooms in cashew marinade, kasundi mayo.

Slow-cooked beetroot kebab on saffron warqi paratha.

Honey-chilli glazed kamal kakdi, sesame.

Overnight simmered urad dal, cream, white butter.

Seasonal vegetables in tomato-cashew gravy, fenugreek.

Baby potatoes in deep-red mathania chilli yogurt gravy.

Spinach purée tempered with garlic, cumin, fresh paneer.

Aged basmati, saffron, dum-cooked in copper handi.

Mint-forward biryani with fried onions and raita.

Fragrant basmati with caramelised onion, ghee, saffron.

Hand-rolled naan, roasted garlic, white butter.

Stuffed kulcha with truffle paste and amul cheese.

Multi-layered flaky paratha brushed with ghee.

Cardamom-poached dumpling, saffron syrup, pistachio.

Rose-syrup falooda, thickened milk, basil seeds.

Slow-cooked carrots in ghee and khoya. Served warm.