Every dish, category by category

Butter chicken, tikka masala and slow-cooked Punjabi curries.

Tender lamb and bone-in goat, braised in robust home-style gravies.

Slow-cooked beef curries, from mild korma to fiery vindaloo.

Shrimp and fish simmered in coriander-rich coastal curries.

Paneer, dal and garden vegetables cooked the Punjabi way.

Kebabs, tikka and whole birds seared in the clay oven.

Fragrant saffron basmati layered and slow-dum-cooked.

Indo-Chinese favourites — chilli, Manchurian and fried rice.

Crisp golden pakoras, samosas and chaats to start.

Rolls, puri and chaat — the food of Punjab’s streets.

Warming, spiced soups to open the meal.

Complete platters with curry, rice, naan and sides.

Naan, kulcha and paratha fresh from the tandoor.

Gulab jamun, rasmalai, kheer and more sweet finishes.

Lassis, mango shakes, rose milk and masala chai.

Raita, salad, chutneys and sides to round it out.

Curated combos and family feasts, ready to share.