Momo folded at dawn. Curry that took all day.

Twelve hand-pleated dumplings, steamed to order and served with tomato achar.

Twelve pieces, seasoned ground lamb.

Twelve pieces, spiced vegetable filling.

Spiced pea and potato in a flaky pastry shell.

Crisp cauliflower with cumin and coriander, tossed in a house sweet-and-sour sauce.

Soft potato, garbanzo, onion and cilantro layered with mint yogurt, tamarind and roasted cumin chaat masala.

Thin lentil crackers, blistered in the clay oven.

Skewered chicken breast toasted slowly in a fresh mango-garlic sauce.

Herbed spiced lamb stuffed with goat cheese, cooked in the clay oven.

Masala-coated wings, grilled and twice-basted in spiced butter.

Grilled chicken with lime, ginger, serrano pepper and a light cream sauce.

Grilled shrimp with garlic pepper, yogurt, peri peri seasoning and butter.

Lentils and lime stewed with curry leaf and mustard seed, blended with coconut.

Beetroot, apricot, tomato, radish, walnut and goat cheese with a cilantro-lime strawberry dressing.

Leg tenderized in hung yogurt and spice mix, baked in the clay oven.

Skewered seasoned ground lamb with butter and cilantro.

Chicken breast marinated in a creamy lemongrass mix with serrano, ginger and cream cheese.

Grilled prawns in a dijon-garlic gram flour marinade, with mango-mustard sauce.

Lamb in olive oil, clove, basil and garlic with kitchen-king seasoning, baked in the clay oven.

Salmon marinated in green herbs — oregano, mint, cilantro — with garlic, pepper and gram flour.

Northern Indian dry rub with thyme, clove, galangal and palm sugar.

Marinated grilled thigh in butter, fenugreek and the house creamy tomato gravy.

Grilled chicken breast in a creamy tomato gravy of traditional spices.

Chicken thigh simmered with onion, tomato, herbs and an array of spices.

Goan-Portuguese style with potato, malt vinegar, tamarind, onion and tomato.

Boneless thigh cooked in southern aromatics with pistachio and coconut.

Ground pistachio and cream simmered slowly with a blend of Indian spices.

Spiced thigh in the chef's lawabdar gravy — rose water, star anise, onion, tomato and hand-pounded spices.

Boneless chicken with spinach, fresh fenugreek, cumin, coriander and ginger-garlic paste.

Fiery red Portuguese-style cubed lamb with potato, malt vinegar, tamarind, browned onion and house spices.

Lamb soaked overnight, sautéed with clove, fennel and cardamom in a Kashmiri-spiced yogurt and browned-onion gravy.

Grilled marinated lamb cubes in the signature tikka masala sauce.

Aromatic spices with cardamom, saffron and a creamy nut gravy.

Boneless lamb sautéed with curry leaf, mustard seed and coconut milk.

Rose water, black cumin, black cardamom and star anise in an aromatic lawabdar gravy.

Cubed lamb tossed in the wok with garlic spinach, fresh fenugreek and masala.

Lucknowi style — saffron, kewra, browned onion and a seasoned yogurt-almond gravy in house mutton stock.

Grilled salmon fillet with the chef's signature tikka sauce.

Jumbo shrimp with onion, ginger, garlic, wine vinegar, curry leaf, tomato and coconut cream.

Ghee, ginger, curry leaf, garlic, nigella and fennel over a slow onion-tomato tadka.

Whole cumin, ginger, garlic, fresh tomato, onion and asafoetida, roasted to bring out the aroma.

Slow-cooked chopped spinach with fresh paneer.

Paneer with butter, fenugreek, browned onion and tomato in a dhaba-style creamy gravy.

Farmer's cheese, spinach and potato dumplings in a creamy tomato-cashew sauce.

Potato and cauliflower with Indian spices and fresh herbs.

Eggplant roasted in the clay oven, then cooked with hand-pounded spices in a tomato base.

Chickpeas simmered with Indian spices and fresh tomato.

Seasonal vegetables cooked delicately in a seasoned coconut sauce.

Soft and fluffy with a golden-brown finish.

Whole wheat.