A sprawling courtyard of tables is crafted to give off a ‘dhaba’ vibe. The Chinese section starts out promisingly, with starters like stir-fried mushrooms with ginger-chilli or pepper honey vegetables; alternatively, give the Sichuan chicken with smoked chilli and peanut, or pomfret Colbert with a mustard marinade a spin. Tasty mains like Tsing Hoi chicken with crunchy cashewnut, or prawns Ka-Seang with mushrooms, broccoli and cashews can be coupled with piquant Shillong-style fried rices or ginger onion noodles. The Indian section includes the innovative papad-coated paneer; for vegetarians, the ‘paneer ka khazana’ section of mains contains excellent cottage cheese variants, while a long list of veg preparations (like the navratan korma) are delicious as well. The masaledaar dhabewali kaali dal is a good foil to well-balanced jeera rice; or then, murgh methi malai, fish tomato masala, egg potato masala or tawa pepper bhuna mutton are yum for carnivores, as is the delicately cooked mutton biryani.