Patiaala House Restaurant in Delhi

A rich and creamy chicken curry cooked with aromatic spices, cashews, and a touch of saffron, prepared in a traditional clay pot.

Slow-cooked, melt-in-your-mouth lamb stew, infused with robust spices and a hint of ginger, a culinary heritage of Old Delhi.

Cubes of fresh paneer (Indian cheese) simmered in a luscious tomato-butter gravy, subtly spiced and finished with fresh cream.

Crispy fried fish marinated in a blend of gram flour, carom seeds, and Amritsari spices, served with a tangy green chutney.

Fragrant basmati rice cooked with an assortment of seasonal vegetables, aromatic whole spices, and fresh herbs, sealed and slow-cooked to perfection.