Good things are on the menu.

Yoghurt and Kashmiri chilli marinade, charred in the clay oven.

Cottage cheese, peppers and onion with a smoky ajwain marinade.

Golden gram-flour crust, carom and fresh lemon.

Spinach, peas and potato patties with mint chutney.

Minced lamb skewers with ginger, green chilli and coriander.

Tandoor-roasted chicken in velvety tomato, butter and fenugreek gravy.

Black lentils slow-cooked low and slow for a smoky finish.

Kashmiri lamb curry with fennel and dried ginger.

Fresh spinach purée, cottage cheese and a touch of cream.

Peppers, crushed coriander and whole spices.

Dum-cooked in a sealed handi with saffron and rose water.

Long-grain basmati layered with spiced chicken and raita.

Seasonal vegetables, mint and crisp fried onions.

Basmati tempered with cumin and ghee.

Hand-stretched and brushed with garlic butter.

Soft leavened bread fresh from the tandoor.

Flaky, layered whole-wheat bread.

Stuffed with spiced potato and onion.

Warm milk dumplings in cardamom-rose syrup.

Slow-reduced milk with saffron and pistachio.

Alphonso mango and thick yoghurt.

Brewed with ginger, cardamom and clove.