The sky was overcast. “Why don’t you try the Makhmali Murgh Tikka,” Executive Chef Arun Mohanraj makes a timely entry with a plateful of chicken kebabs and spiced mint chutney. The Rajma Galouti Kebab – a counter to the mutton kebab – melts in my mouth as the Chef explains how hetweaked the original Awadhi cuisine made with kewra water. …
