Rajma Punjabi

Every bowl begins the night before, when we soak our red kidney beans so they cook up plump, creamy and tender to the very centre.

The gravy is built slowly and without shortcut — onions caramelised to a deep gold, ripe tomatoes cooked right down, and a masala we grind in-house, stirred until it turns thick, glossy and unmistakably savoury.

“For me, rajma-chawal is home on a plate — I won't send it out until the gravy clings to every single bean.”

• Type Veg
• Spice Medium
• Best with Steamed or Jeera Rice