Asian Cuisine

A signature Kashmiri dish of tender lamb/mutton slow-cooked in a fiery red, incredibly aromatic, yogurt-based sauce flavored with fennel and dry ginger.

A lusciously creamy, slow-cooked black lentil and kidney bean curry, infused with smoky flavors, butter, and cream.

The crown jewel of Indian cuisine. An incredibly aromatic, slow-cooked layered dish of basmati rice, marinated chicken, saffron, and fried onions.

A nutritious, vibrant green vegetarian curry featuring soft cubes of Indian cottage cheese (paneer) in a mildly spiced, smooth spinach puree.

The world-famous Murgh Makhani. Tender chicken pieces marinated in yogurt and spices, charred, and then simmered in a rich, buttery, creamy tomato sauce.

The iconic breakfast combination of Indore: savory, fennel-scented flattened rice (Poha) paired with hot, crispy, syrupy sweets (Jalebi).

Soft, incredibly spongy, and thick dosas served in a 'set' of three. They require no oil for cooking and are cooked only on one side.

A legendary North Indian breakfast of crisp, lentil-stuffed deep-fried bread (Bedmi) served with a watery, highly spiced potato curry.

A quick, savory vermicelli breakfast dish tempered with mustard seeds, lentils, and mixed vegetables, popular across South India.

A highly nutritious, savory, multi-grain flatbread from Maharashtra, patted out by hand and roasted with oil until crispy.

Sweet, soft, fluffy, and mildly spiced deep-fried bread made from overripe bananas, yogurt, and flour. A coastal Karnataka specialty.

A savory, baked vegetable and lentil cake from Gujarat, bursting with the flavors of bottle gourd, sesame seeds, and spices, with a deeply crispy crust.