Comparing Dal Makhani across three restaurants — an honest verdict

I ate Dal Makhani at three different restaurants in the same week to compare. The results were illuminating. The use of fenugreek leaves varied significantly — only one got it right. The deeply layered profile should be consistent but interpretation differs widely.

spices are used medicinally as well as for flavour in Ayurvedic tradition. The best version came from a north Indian restaurant abroad, which felt authentic. Kingfisher beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Dal Makhani is larger than you'd think.