The Copper Handi

Boneless chicken marinated in yogurt, Kashmiri red chili, and mustard oil roasted in clay tandoor.

Cottage cheese cubes marinated in cashew paste, cream, and green cardamom grilled to perfection.

Melt-in-mouth minced lamb patties infused with 32 secret spices, served on ulte tawe ka paratha.

Tender goat meat slow-cooked with aged Basmati rice, saffron, and fried onions sealed with dough crust.

Fragrant rice layered with garden fresh vegetables, paneer, mint, saffron, and biryani masala.

Tandoori chicken tikka simmered in velvety tomato, butter, and fenugreek gravy.

Black lentils slow-cooked overnight with cream, butter, and subtle whole spices.