Pomegranate gives the tikka its deep colour and its sweet-sour edge — no food colouring, ever.
Signature · 01
The dish on the board outside, the one the restaurant is named for: chicken marinated in pomegranate, charred over real charcoal.
Most tikkas lean on red chilli and colour. This one leans on anardana — dried pomegranate — ground into the marinade with the house spices. The result eats sweet first, sour second, hot last, with char doing the rest of the talking. It is the recipe regulars cross the city for, and the first thing the kitchen recommends to anyone new.
Marinate. Chicken rests in the pomegranate-spice marinade until the colour goes all the way through.
Skewer. Onto iron skewers, spaced so the heat can get at every side.
Charcoal. Over open coals — the edges char, the middle stays juicy. No shortcuts, no gas flame.
Serve. Straight onto the plate with onion and lemon, still steaming.
Pair it with
The saffron bread catches the marinade juices better than any naan.
Order it if
This is a tikka with blackened edges on purpose. Mild-orderers, start with the seekh.
Good to know
Kebabs are the fastest thing out of this kitchen — on the table while the handi is still on dum.