Eat like royalty.

Warm milk dumplings soaked in rose-cardamom syrup, crowned with pistachio.

Hand-churned malai kulfi over rose vermicelli, basil seeds and pistachio.

Saffron-soaked bread, slow-reduced rabri, almond flakes — a Mughal-era classic.

Slow-cooked rice pudding, perfumed with green cardamom and rose water.