Palak Paneer

Fall-off-the-bone lamb shank braised for hours in a rich Lucknowi nihari masala.

Chicken tossed with capsicum and onions in a spicy freshly ground kadai masala.

Tender lamb slow-cooked in aromatic Kashmiri spices and a deep, red onion gravy.

Black lentils and kidney beans slow-cooked overnight in butter and cream for a velvety finish.