The best dish,
on every menu.

“Rose-pink kulfi threaded with crunchy vermicelli and white chocolate.”

FIELD NOTES

Rose-scented kulfi with vermicelli, white chocolate bark, and a drizzle of Rooh Afza syrup, tasting like a fancier update on the classic falooda. Many call it the best dessert of the meal and one of the best faloodas they've had anywhere. Texture can be inconsistent, arriving either too hard to cut or already melting, and the rose flavor leans strong, so ask if you prefer subtler sweetness.

“Charred pineapple bathed in a tangy coconut-mustard seed curry.”

FIELD NOTES

Grilled pineapple slow-simmered in a coconut-mustard seed curry, sweet, tangy, and lightly charred at the edges. Pairs well with rice or naan to soak up the sauce. Widely praised as one of the most inventive vegetarian mains on the menu and a top pick for vegans. It leans sweet rather than spicy, so those craving heat might find it milder than the name suggests.

“Tangy-sweet glazed chicken charred at the edges, pomegranate bright.”

FIELD NOTES

Boneless chicken glazed tangy-sweet and roasted till the edges char, served with bright pomegranate and mint chutney. Regularly named a table favorite and one of the best chicken starters around, with juicy meat and a balanced, not-too-spicy sauce. Best eaten dragged through the accompanying chutney for extra brightness. A dependable pick even among diners who usually skip appetizer chicken.

“Amchur-crusted lamb chops, char-grilled with a spiced crust.”

FIELD NOTES

Bone-in lamb chops rubbed thick with amchur, garlic, and ginger, then roasted till tender with a spiced crust. Frequently called the best lamb chops reviewers have had anywhere, with micro-greens on top for a crisp contrast. Dip pieces in the accompanying sauces for extra flavor. A small handful found them salty or overcooked, but most call it the standout of the small plates.

“Crisp puris soaked in tangy tamarind and pineapple raita.”

FIELD NOTES

Crispy puris piled with tangy yogurt, pineapple raita, tamarind and cilantro chutneys, delivering a different flavor with almost every bite. Many call it the best chaat they've had in the city. Because the yogurt sits underneath, the puris soften fast, so eat it soon after it arrives. A few found it dry or unremarkable, but most consider it a standout starter.

“Fresh mango mousse, ice cream, and rasmalai on one plate.”

FIELD NOTES

Mango served three ways on one plate, usually a mousse, ice cream, and rasmalai, so you get refreshing, nostalgic, and indulgent versions of the fruit in a single dessert. Frequently called one of the best desserts on the menu and worth ordering even if you're full. A handful found the mango flavor too subtle or the ice cream already melted, but most call it a showstopper finish.

“Creamy tomato gravy clinging to tender roasted chicken pieces.”

FIELD NOTES

A butter-chicken style curry with a modern twist, creamy tomato gravy over tender chicken, evoking Old Delhi flavors for many. Some reviewers call it their best dish of the night; others feel it's simply butter chicken renamed and wish for more punch or heat. It occasionally arrives lukewarm, so ask for it piping hot. Order it if you love classic butter chicken done well.

“Velvety black lentils simmered low and slow till creamy.”

FIELD NOTES

Slow-cooked black lentils finished creamy and rich, often called the best dal reviewers have had outside of Delhi or India entirely. Comforting, mildly spiced, and great scooped up with naan or rice. Reportedly the chef's grandmother's recipe, and many say they'd return just for a bowl of it. A rare miss or two calls it under-salted, but the overwhelming verdict is a standout side.