Why We Never Changed Our Dal Makhani Recipe

When we opened in 2014, our Dal Makhani was the first dish Arjun put on the menu and the first one guests ordered. We have cooked it every single service since. It has never been changed — not the recipe, not the pot, not the wood we use to fire the stove.

The secret, if there is one, is time. Eighteen hours of slow cooking, no shortcuts, no pressure cookers. The lentils dissolve into each other, the tomatoes become one with the cream, and the result is something that tastes more like memory than food.