Main Course

Fall-off-the-bone lamb shank braised for hours in a rich Lucknowi nihari masala.

Cottage cheese cubes folded into a silky spiced spinach gravy, finished with cream.

Chickpeas simmered in a tangy onion-tomato masala with a blend of Punjabi spices.

Black lentils and kidney beans slow-cooked overnight in butter and cream for a velvety finish.

Soft paneer-and-potato dumplings bathed in a creamy, mildly sweet cashew gravy.