Bawri

The hook is the cooking method — everything comes off open flame, with no gas in the kitchen — but the food stands on its own. The menu ranges widely across Indian regional cuisines: rich Punjabi classics, coastal and Manipuri touches, kebabs from the tandoor, and a serious bread programme (sheermal, bakarkhani, kalonji naan). Slow-cooking is the throughline, so expect deep, smoky, layered flavours rather than quick-fired heat. It's ambitious, chef-driven food with a strong sense of place, plated for a modern dining room but rooted in traditional recipes. Portions and pricing sit at the premium end for the village, and the room — low seating, fire, water — is designed to make dinner an event.

The much-talked-about plates are the smoked dal makhani, the raan biryani, and the smoked mutton chops. Kebabs from the tandoor (including Kakori-style) are a strong opener, ideally with a silbatta-ground chutney, and the Manipuri black-rice dosa is a signature curiosity worth trying. Order a couple of the specialty breads to go with the curries. Vegetarians are well served — the charcoal-grilled paneer and the dal makhani are both standouts. It's a place to order across the table and share, so build a spread of one biryani, a couple of mains, kebabs and breads rather than a single plate each.