Description
We don’t believe in rushed flavors. Our Kabuli chane (chickpeas) are soaked overnight and slow-cooked until they are “makhani” (buttery) soft.
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The Masala: We use a hand-pounded blend of black cardamom, cinnamon, and dried amla to give the gravy its deep, dark, and “chatpata” (tangy) soul.
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The Tadka: A final garnish of slit green chilies and ginger juliennes adds that sharp, fresh “jhatka” (kick) that every North Indian foodie craves.
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