This dark-toned, upscale North Indian gem harkens back to the culinary heritage of Lucknow and the cuisine of aristocratic Nawabs. Chef Gaurav Anand will transport you to the subcontinent with his transcendent galouti kebabs (melt-in-your-mouth minced lamb patties with spices, a Lucknow street-food legend) and anything cooked dum phukt style: meat and/or rice slow cooked inside a dough-sealed clay pot.
The results are stunning. Look no further than Awadh gosht biryani, a tender lamb and rice dish that is as good as anything this writer has ever had in Lucknow; and they are not afraid to light you up if you ask for 'Indian spicy.' Reserve.
