The dal makhani alone is worth the trip across town. I've been ordering it for three years and it's never once been the same dish twice — always a little different, always perfect.

Priya Nair

Food Writer, The New Yorker

We booked the Chef's Table for a client dinner and it closed the deal. The biryani being opened at the table — the theatre of it — that's what people remember.

Marcus Webb

Partner, Webb & Associates

My mother is from Lucknow. She ate the galouti kebab and didn't say a word for a full minute. Then she asked for the recipe. They politely declined.

Ananya Krishnamurthy

Software Engineer, Brooklyn

The best Indian restaurant I've eaten at outside of India, and I travel there twice a year for work. The spice wall alone tells you everything you need to know about how seriously they take the sourcing.

James Okonkwo

Michelin Guide Inspector (off the record)