The Menu

A potli-shaped samosa stuffed with butter chicken, served with makhani gravy.

An Odia dish — beetroot, carrot, potato and peanuts.

Crisp wheat discs, chickpeas, yoghurt, tamarind and mint.

Tawa-fried paratha wrapped around chargrilled chicken, onion and lime.

Three marinades, one plate, from the tandoor.

Minced lamb kebabs, pounded soft, on warm ulte tawa paratha.

King prawns in a fiercely flavoured onion, ginger-garlic and chilli curry with freshly pounded cumin and coriander.

Mutton sealed in a clay handi with garlic and mustard oil, cooked slowly over coals.

Black lentils cooked 24 hours. Side or main.

Sealed with dough and finished on dum, served with raita.

Fresh from the tandoor.

Yoghurt, cucumber and roasted cumin.

Warm milk dumplings in cardamom syrup.