You’ll have to work to find the place, housed in an unmarked building. The reward is worth it—a grand retreat complete with nine fireplaces and a veranda. What the kitchen is up to isn’t immediately obvious, either. The MO of brothers Keir and Binda Singh is to infuse a farm-to-table ethos into the Indian curry house. That means more herbs, less ghee and yogurt, and lighter, clean flavors. The quality of the meats further separates the place from the pack.
Don’t miss: Eggplant with tomato and yogurt; lamb saag; lamb chops; shrimp bhuna; shrimp karari; reshmi kebab; dry-cooked okra; goat-cheese-and-cilantro naan.