Sunil explained the dishes were pappadums and chutneys, lotus root and puff chaat, and a double order of masala chicken skins. He also brought martinis, which he mentioned were on draft. Our next course included Amritsari fried fish pao, BBQ butter chicken wings, and Afghani lamb cannon kebab skewers. He then brought achari beef short ribs, Sikandari kid goat shoulder, tawa prawn biryani, and a full rack of tandoori lamb chops.
