10 pieces. Hand-folded and steamed; served with roasted tomato-sesame achar.

8 pieces. Tossed with onion and peppers in a spicy, tangy chilli sauce.

Paneer in a creamy tomato sauce with peppers, ginger, garlic and fenugreek.

Bone-in goat chops in a yogurt, ginger, garlic and tandoori-spice marinade.

Basmati rice layered with spiced chicken, fried onion and herbs; served with raita.

Tandoor-baked naan topped with garlic, cilantro and butter.

A chef-selected assortment of tandoori chicken, tikka, seekh kebab and shrimp.