Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety.

A Mughlai dish for tables of grandeur. Most unlike mildly sweet kormas that often bear this name. Lamb, slow-cooked to yielding tenderness in a richly spiced, deep-smoky sauce, with cashews and onions softened to silken effect. Eat with pillowiest fermented roti and fresh onion salad.