Pasha Garden Lounge

Indian and Eastern Mediterranean kitchens revolve around two ancient craft traditions: whole-spice roasting (*Masala*) and high-heat clay oven (*Tandoor*) cooking.

The 400°C Clay Tandoor & Slow-Simmered Gravies

• Tandoor Roasting: Yogurt-marinated meats and hand-stretched *Naan* flatbreads bake inside a glowing clay cylinder, absorbing smoky aroma while staying succulent.
• Spice Tempering (*Tadka*): Whole cardamom, cumin, coriander and turmeric are bloomed in clarified butter (*ghee*) before simmering with caramelized onions, tomatoes and cashews.

• Naan + Basmati Balance: Tear warm garlic or butter *naan* to scoop up thick, creamy gravies (Butter Chicken, Palak Paneer, Dal Makhani), and pair fragrant long-grain *Basmati* rice or saffron *Biryani* with spiced curries.
• Cooling Accompaniments: Refresh your palate between bites with cucumber-mint *Raita* yogurt and a chilled mango *Lassi*.