One side of our kitchen keeps the clay tandoor hot for kebabs, breads and lamb chops. The other runs the wok for Hakka noodles, chilli paneer and momos. A table can share butter chicken and Manchurian in the same sitting.
Spice levels are set when you order and curry bases are prepared fresh each morning. Vegetarian dishes are cooked in separate pans, and most of the menu is available for pickup and delivery.