— Gallery
As it happens.
THE GOAT Champaran
Winner of iconic Auckland eats 2025, Slow cooked GOAT meat marinated in aromatic spices, mustard oil, garlic, and green chilies
Chicken Titar Pur
A West Delhi classic I grew up on. Tandoori chicken, egg, lamb seekh, makhni, fenugreek, chilli oil.
Khyaam Chowk Tujji
Our take on this Srinagar street classic. Hand-shaped minced lamb, open-flame char, chilli heat, fennel warmth.
Chaman Kaliya
A Kashmiri Pandit classic that keeps it clean and bold. Fried paneer, turmeric broth, fennel warmth, hing-led depth.
Pista Kulfi
A North north Indian classic, Rose, mango, rabbi, saffron
Kulfi Falooda
A Mughal classic turned street favourite. Saffron kulfi, rabri, vermicelli, basil seeds, pista, cashew, arq-e-gulab.
Thandai Tres Leches
A Mexican classic reworked through a North Indian lens. Milk-soaked sponge, saffron, almond, fennel, cardamom, rose. Fragrant, light, and quietly indulgent.
Chilli Tamarind Margarita
Sharp, spicy, and built to wake the palate. Tamarind tang, chilli heat, clean citrus lift.
Nihari Gosht
Old Delhi’s slow-cooked classic. Overnight braised NZ lamb, bone marrow depth, warming spice, rich, unapologetic.
Tabak Maaz
A Kashmiri Wazwan classic. Slow-cooked lamb ribs, crisped in ghee, bold, rich, deeply spiced.
Chingri Malaikari
A Bengal coastal classic with a soft, luxurious edge. Prawns, coconut, gentle spice, rich, balanced, quietly indulgent.
Meetha Paan
Banaras in a glass. Betel leaf, gulkand, fennel, soft sweetness, cool and aromatic.
Khorika Pork
From the hills of Nagaland, built on smoke and fire w Tandoori pineapple, honey, chili & sesame soy
Patra Ni Macchi
A Parsi coastal classic from Gujarat. Fish wrapped in green chutney, steamed in banana leaf, bright, herbaceous, clean.
Kakori Kebab
Lucknow’s famed kebab of royal finesse. Spiced lamb mince, pistachio malai, tandoori pineapple, green chilli, smoked tomato lacquer.
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