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Silky hung-curd patties, crisp-fried, spiced with green cardamom.

Minced lamb skewers, char-grilled in the clay tandoor.

Coastal prawns in a coconut-tamarind gravy.

Crisp rice-and-lentil crêpe with spiced potato and chutneys.

Slow-dum basmati layered with spiced meat and saffron.

Warm milk dumplings soaked in rose-cardamom syrup.

Chilled yoghurt blended with Alphonso mango.

South Indian lentil fritters with curry leaf and fennel.

Cottage cheese marinated in yoghurt and spices, tandoor-charred.

Paneer dumplings in a velvet cashew-tomato gravy.