The Lamb Tujj Adraki Champein were delicious slow cooked grass-fed spring lamb cutlets marinated in garlic infused hung yoghurt and hand ground spices and served on a pea mash.
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The Aloo Ki Chalu Tikki was a soft-fried potato cake with coriander-mint chutney topped with pomegranate arils. They were full of flavour with a nice kick.
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The zatar lasooni jhinga - tandoori smoke baked shelled prawns, fresh garlic and zatar spices - were plump, juicy and delicious.
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