Baluchi

Slow-cooked black lentils, a signature of Baluchi, simmered overnight with tomatoes, butter, and cream for a rich, smoky flavor.

Pulao made with rare Kashmiri morels, green peas, and basmati rice, subtly flavored with aromatic spices.

Whole chicken marinated in earthen spices, slow-cooked in a sealed, whole wheat dough casing, allowing the flavors to meld beautifully.

Cubes of fresh cottage cheese marinated in a delicate blend of cream cheese, cashews, and cardamom, cooked in a tandoor.

Melt-in-your-mouth minced lamb kebabs, fragrant with Awadhi spices, pan-fried to perfection.

Scooped potatoes filled with a rich mixture of khôya, nuts, and spices, tandoor-roasted until golden brown.

Crisp, warm, saffron-hued jalebis soaked in sugar syrup, served with thickened, sweetened milk (rabri) for a classic Indian dessert.