As you can guess from the name, cocktails and grilled meats are the stars here. The latter are seared to perfection in a custom-built tandoor oven, which is kept going overnight so that such side dishes as dal (lentil stew) can be cooked for a good 12-hours before they hit the plate. New Zealand lamb chops, too are coddled for hours, marinated overnight in chili, cumin, vinegar, ginger, and garlic. The menu has cocktail pairing suggestions (the New Delhi Duty-Free tipple arriving tableside in a duty-free bag with an Indian passport); simple lagers also go well with the complex dishes. The atmosphere is just as evocative as the food, with spice jars behind lattice screens, copper mugs sourced from New Delhi markets, reclaimed rough wood walls, and red-and-white checked aprons for each guest to keep the mess at bay. In the bathroom, the sounds (but thankfully not smells) of New Delhi are on the speakers at full volume.