Its nomadic culture and arid climate have defined culinary traditions with a heavy focus on meats, whole black lentils (urad dal), tandoor cooking, slow-roasting and simple, non-creamy spice blends. The clay oven gives kebabs and thick leavened breads a distinct smoky flavour,
Signature dishes include tender skewered kebabs, and rogan josh - a rich lamb or mutton curry infused with Kashmiri red chilli and spices. Tandoori naans are then used to scoop up the curry.
What dishes to try at Masala Zone from the North West Frontier as part of the Grand Trunk Road Odyssey?
The limited-edition menu runs until 7 September. BOOK NOW
