Murgh makhani — slow-simmered in a tomato and cream sauce built with cardamom, fenugreek, dried Kashmiri chilli, and ghee. Served over long-grain basmati steeped in golden saffron until every grain is gilded. Alongside: skin-on baby potatoes roasted in turmeric, black mustard seed, and cumin until crisped and golden at the edges. The dish that tells the whole story.