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WEEKEND20Table 1
Charred cottage cheese, hung curd and ajwain.

Crisp yoghurt kebabs. Delicate — eat hot.
Sole in carom batter, fried crisp.
Tossed with pepper, garlic and soy.
Cream cheese and cardamom. Mild, smoky.
Kashmiri chilli, mustard oil, on the bone.
Cheddar and mustard, blistered over charcoal.
Minced lamb, brown onion, garam masala.
Black urad simmered twenty-four hours.
Tomato and cashew gravy, finished with methi.
Twice-cooked onion-tomato masala.
Mathania chillies and garlic. Genuinely hot.
Off the tandoor wall, brushed with butter.
Stuffed with potato and coriander.
Hand-coiled, pulls apart in sheets.
Plain whole wheat, clay oven.
Sealed and dum-cooked. Serves two.
Saffron milk and fried onion. Serves two.
Basmati tempered with cumin and ghee.
Warm khoya dumplings. Two pieces.
Saffron rabdi and pistachio.
Vermicelli, basil seed and rose.
Thick set curd, topped with malai.
Buttermilk with cumin and curry leaf.
Fresh lime, black salt and soda.
Saffron, green cardamom, full-fat milk.
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