Cooked over fire, seasoned by hand

Charcoal-smoked tandoori chicken folded into a slow-reduced tomato, cashew and fenugreek gravy.

Black urad simmered overnight on low coals with tomato, butter and a whisper of smoke.

Hand-minced kebab and creamy chicken tikka, charred in the clay oven, finished with lime and chaat masala.

Tiger prawns in a fierce Kashmiri-chili and tamarind masala, sharp with vinegar and curry leaf.

Seven bowls of the day, dal, sabzi, kachumber, raita, warm breads and rice on a hand-beaten brass plate.