Slow-cooked royal biryani, sealed under dough

Sealed-handi basmati layered with saffron chicken and fried onion.

Slow-dummed mutton, aged basmati, kewra and warm spice.

Garden vegetables, mint and cashew in fragrant basmati.

Boiled eggs folded into spiced basmati, crisp onion on top.

Crisp fried chicken tossed with curry leaf, chilli and yoghurt.

Tandoor-charred paneer in a spiced yoghurt marinade.

Boneless thigh cubes, ajwain marinade, charcoal smoke.

Hand-minced kebab on skewers, smoked and served with onion.

Tandoor chicken in a silky tomato, butter and cashew gravy.

Kashmiri chilli and fennel lamb, slow-braised till glossy.

Black lentils simmered overnight, finished with butter.

Silky spinach gravy with soft paneer cubes and garlic.

Tandoor naan brushed with garlic butter and coriander.

Pillowy naan glossed with melted butter.

Wholewheat roti baked on the wall of the clay tandoor.

Crisp, flaky layered paratha pulled hot from the pan.

Fried bread soaked in saffron milk, nuts and ghee.

Warm milk dumplings soaked in cardamom-rose syrup.

Slow-cooked rice pudding scented with cardamom and saffron.

Dense reduced-milk ice cream with pistachio and rose.