The four-paged menu here is both a blessing and a curse. Appetizers range from the chicken manchow soup, a spicy chicken broth crowned with crunchy noodles, to the gobi Manchurian, fried cauliflower bathed in sweet-and-spicy sauce.

If navigating the starters seemed like a formidable task, try perusing through a menu of over 40 different curries, tandoori kebabs and rice-based dishes. Namak’s signature Malai gravy is a cream-based sauce scented with cardamom and clove topped with paneer, chicken or even kofta (deep-fried balls of vegetables and cheese). For those seeking a spicier alternative, go for the dark orange tikka sauce tossed with chicken, paneer or fish. Korma, vindaloo and butter masala curries are all options as well. 

Freshly made masala chai is a must-try, served steaming hot and spiced with cinnamon, cloves and dates.