Dispatches from twenty-one years of cooking — what the team is making, who they're sourcing from, what they're building next, and the small decisions that shape a thousand-item menu.
What goes into the Imperial biryani — and what we never change.
Aged basmati. Hand-pounded masala. Twelve hours of patience. A single recipe we've held to without negotiation for two decades — and one decision we still argue about every Thursday.
