Dera

Long-grain sella rice, bone-in chicken, our own potli masala. Served with raita.

Slow-cooked beef shank layered with saffron rice.

Mild, fragrant, cooked in bone stock. What you order when biryani feels like too much.

Cream and cheese marinade, charcoal-grilled. Eight pieces.

Hand-minced beef, green chilli, coriander. Four skewers.

Two quarter-leg pieces, overnight yoghurt marinade.

Half kilo, cooked to order in ghee with tomato and green chilli. Feeds two.

Half kilo mutton, slow handi, finished with cream.

White lentils, burnt garlic tarka. Quietly the best thing on the menu.

Flaky paratha, chicken tikka, mint chutney, pickled onion.

Buttermilk-fried fillet, slaw, brioche.

From the clay oven.

Butter, garlic, coriander.

Cold. Always.

Thick, hand-churned, one glass is plenty.