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Paneer kebabs cooked in a tomato-based gravy with saffron and cashew paste.
Nawab Arsad-ud-Daula’s favourite preparation of creamy, melt-in-the-mouth mutton marinated with a host of exotic spices.
A rich, creamy preparation of black dal slow-cooked for hours with tomato puree, butter, and cream.
A vegetarian masterpiece of crumbled paneer cooked slowly in a silky tomato-based gravy.