The mirchi parantha, a green chilli flatbread fried on the griddle, is the differentiator here, a regional specialty from Punjab that requires precise heat control and a steady hand. This is the kind of dish that signals a kitchen with real command of its fundamentals, not a generic North Indian spot. The Butter Chicken arrives properly balanced between tomato depth and cream, the Dal makhani slow-cooked until the lentils collapse into silk, marking this as a kitchen that takes the foundations seriously. · No website yet.