Bold Deccan spice, slow-cooked biryani

Sealed-handi basmati layered with saffron chicken and fried onion.

Slow-dummed mutton, aged basmati, kewra and warm spice.

Red chilli and fennel lamb, slow-braised till glossy.

Hyderabadi chillies in a tangy peanut, sesame and tamarind gravy.

Baby aubergines simmered in a roasted peanut and sesame masala.

Black lentils simmered overnight, finished with butter and cream.

Silky spinach gravy with soft paneer cubes and garlic.

Paneer in a silky tomato, butter and cashew gravy.

Crisp fried chicken tossed with curry leaf, chilli and yoghurt.

Boneless thigh cubes, ajwain marinade, charcoal smoke.

Hand-minced kebab on skewers, smoked and served with onion.

Tandoor naan brushed with garlic butter and coriander.

Pillowy naan glossed with melted butter.

Wholewheat roti baked on the wall of the clay tandoor.

Fried bread soaked in saffron milk, nuts and ghee.

Stewed apricots, lightly sweetened, served with cream.

Slow-cooked rice pudding scented with cardamom and saffron.

Dense reduced-milk ice cream with pistachio and rose.