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★ Your Google rating sits here · Years on the high street · Order before 9pm for same-night collection
Three lamb chops in a 24-hour yoghurt and Kashmiri chilli marinade, finished over charcoal. Served with a green chutney made fresh each morning.
A whole bream, scored, rubbed with ginger, garlic and ajwain, then cooked in the tandoor. Lemon and red onion to finish.
Mutton on the bone, cooked overnight with whole spices and bone marrow until the meat falls. A Lahori breakfast served as a weekend special.
Cubes of fresh paneer marinated overnight in yoghurt and toasted spices, then skewered with peppers and onion. Vegetarian.
Black urad lentils and red kidney beans simmered for a full day with tomato, ginger and a small mountain of butter, then finished with cream the next afternoon. Vegetarian.
Tandoor-cooked chicken thighs in a tomato and fenugreek sauce, finished with cream and a knob of butter. A classic Punjabi dish from the recipe books.
Diced lamb shoulder browned in mustard oil and braised slowly with Kashmiri chilli, fennel and dried ginger. Deep red without a trace of food colouring.
Spinach and mustard leaves cooked down with garlic, ginger and green chilli, finished with fresh paneer. A vegetarian classic. Vegetarian.
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