From the Fire

Hand-pounded lamb, black cardamom, grilled on skewers over open sigri coal.

Butterflied prawns, kashmiri chili glaze, charred on a cast-iron tawa.

Fire-blistered corn, tamarind, roasted peanut, raw mango, mint dust.

Whole eggplant burnt directly on coal, hand-mashed with mustard oil and onion.

Layered basmati and slow-cooked mutton, sealed and steamed over dying coal.

Mathania chili and yogurt lamb curry, simmered for six hours in a sealed handi.

Black lentils simmered eighteen hours over embers, finished with cream and butter.

Shank stew begun at midnight, thickened with roasted wheat, bone marrow finish.

Saffron milk dumplings, sugar crust torched tableside to a brittle shell.

Milk dumplings rested under coal smoke, cardamom syrup, rose dust.

Slow-reduced milk kulfi sweetened with wood-fired jaggery, toasted almond.

Raw banana slow-cooked in ghee, finished with a pass of open flame.