FIRE&SPICE co.

Charred tandoor chicken folded into a 12-hour tomato-makhani, finished with white butter.

Crushed samosas under chole, yogurt, tamarind and mint — controlled chaos on a plate.

Sealed-pot biryani, saffron rice, caramelized onions. Cracked open at your table.

Black lentils simmered overnight over embers. The pot never really empties.

Bhel puri, dahi puri and aloo tikki — three corners of the street in one order.

The whole kitchen on one platter: two curries, dal, raita, breads, pickle, dessert.