Himali Chacha

Chicken marinated in yogurt and spices, then roasted in a tandoor (clay oven). It has a smoky flavor and a distinct reddish or greenish hue depending on the marinade. Served hot, often with mint chutney.

A vegetarian tandoori dish featuring cheese, likely paneer (Indian cottage cheese), marinated and grilled. Smoky, savory, and soft. Enjoy as an appetizer.

Boneless chicken pieces marinated in fresh mint, yogurt, and spices before being grilled. The flavor is herbaceous and slightly tangy with a char from the tandoor. Served as a starter.

Minced mutton mixed with aromatic spices, molded onto skewers, and grilled. Juicy and flavorful with a smoky exterior. Typically eaten with naan or mint sauce.

Chunks of marinated mutton cooked in a clay oven until tender. Rich in spice and yogurt flavors with a charred edge. Best enjoyed with flatbreads.

Skewered minced chicken seasoned with spices and herbs, then grilled. Soft texture with a savory, smoky taste. A popular appetizer served with chutney.

A large platter featuring an assortment of tandoor-grilled meats and seafood. Offers a variety of textures and flavors from spicy to mild. Ideal for sharing among a group.

Mutton curry cooked with a green paste of fresh mint and coriander. The taste is herbaceous and zesty with a mild spice kick. Goes well with rice or roti.

A nutritious curry made with mutton and pureed spinach. Earthy and savory with a creamy texture. Best eaten with flatbreads like roti or naan.

A rich curry prepared with a large amount of onions, added at two different stages of cooking. Sweet and savory with a thick gravy. Perfect with naan or paratha.

A famous spicy curry from Goa featuring mutton and potatoes in a vinegar-based sauce. Intense heat and tanginess. Best for those who enjoy very spicy food.

A milder curry from Kashmir using aromatic whole spices and sometimes dried fruits. Rich, fragrant, and slightly sweet. Traditionally served with rice.

Mutton cooked in a rich, creamy tomato and butter gravy. Mildly spiced, sweet, and savory. A comforting dish often paired with naan.

A creamy curry made with yogurt, nuts, and mild spices. Rich and nutty with a velvety texture. Excellent with biryani or flatbreads.

A luxurious Mughlai curry infused with saffron. The gravy is rich, aromatic, and golden-hued. A festive dish typically enjoyed with naan or rice.

A classic Kashmiri dish with red meat cooked in a gravy colored by red chili powder. Deep red in color, aromatic, and moderately spicy. Best eaten with steamed rice.

Prawns cooked in a very spicy and sour Goan sauce with vinegar and chilies. Offers a sharp, intense flavor. Great with plain rice to temper the heat.

Fish fillets cooked in the style of Rogan Josh with Kashmiri spices and yogurt. Aromatic and rich with a moderate spice level. Pairs well with rice.

Prawns simmered in a mild, aromatic Kashmiri curry sauce. Fragrant and savory. Best enjoyed with rice or light breads.

A traditional fish curry from Bengal, flavored with mustard oil and nigella seeds. Light, runny gravy with a distinct pungency. Traditionally eaten with white rice.

Prawns tossed in a thick, spicy tomato and onion sauce. Rich and savory with a hint of tanginess. Good with naan or roti.

A standard North Indian curry featuring prawns in a spiced gravy. Savory and warming. A versatile dish that goes with rice or bread.

A simple, comforting curry made with fish fillets and everyday spices. Light and flavorful, reminiscent of home cooking. Best served with steamed rice.

Prawns cooked in a rich, creamy white gravy made with yogurt and nuts. Very mild and slightly sweet. Ideal for those who prefer less spice.

Fish curry prepared with plenty of onions for a sweet and savory taste profile. Thick gravy with softened onion chunks. Pairs nicely with roti.

Fish simmered in a green curry base made from fresh mint and coriander. Herbaceous, refreshing, and lightly spiced. Great with rice.