
Amritsari Fish
Ajwain-spiked batter, fried crisp the way the street stalls of Amritsar do it. Lemon. Done.
Off the charcoal, marinated overnight, cooked over live flame, finished with ghee. Filter by course to find your table's order.

Ajwain-spiked batter, fried crisp the way the street stalls of Amritsar do it. Lemon. Done.
Chickpea batter, carom seed, fried gold. Gone before they hit the table.
Charcoal-blistered wings, yogurt overnight, brushed with chilli-ghee.

Yogurt and spice marinade overnight, then blistered over live charcoal. Smoke does the rest.

Boneless smoky bites, charred edges, basted in butter while they rest. They rarely get to rest.

Hand-pressed lamb skewers straight off the smoke, with mint chutney that bites back.
Frenched chops, day-long marinade, seared hard over open coal. Pink at the bone.
Chicken in a cream-and-cheese marinade, kissed by smoke, barely charred.
Jumbo prawns, carom and red chilli, straight off the skewer.
Silken chicken mince, saffron and cream, grilled soft.

Tandoor-charred thigh folded into a slow tomato-butter gravy. The one people cross the city for.

Slow mutton curry doubled down with spiced mince. Dark, rich, unapologetic.
Bell pepper, crushed coriander seed, wok-tossed in a clinging masala.
Kashmiri mutton, slow-braised red with fennel and dry ginger.
Lamb sunk into iron-rich spinach, finished with a garlic tempering.
Black lentils simmered overnight with butter and cream. Village patience.
Long-grain rice layered with saffron chicken, sealed and dum-cooked.
Tender mutton, fried onion, deep spice, cooked down under the lid.
Basmati tempered with cumin and ghee. The quiet partner to any curry.
Tandoor-blistered, brushed with garlic butter and coriander.
Soft, charred at the edges, dripping with butter.
Thick, sweet, cooling. The antidote to the heat.
Fried milk dumplings soaked in warm rose syrup.