Flatiron, Manhattan · restaurant
A two-story Northern Indian built around pre-Partition Punjab cooking, the NYC outpost of a London restaurant group. Clay-pot breads, slow-cooked lamb, and layered curries fill an opulent room of jewel-toned textiles and carved wood that looks more like a Delhi banquet hall than a New York restaurant.
Black lentils slow-cooked overnight, butter, cream, tomato, house-baked naan
Cream-marinated chicken tikka, cardamom, saffron, charcoal tandoor, served with mint chutney
Slow-braised bone-in lamb, Kashmiri chile, fennel, ginger, served with clay-pot bread