“The scant menu had done the food a disservice. As the dishes arrived, ferried from the kitchen by a team of waiters, she surveyed the food. She swallowed at the sight. It was a lot. There were katoris filled with daal, as thick and silky as rice pudding but yellowed with turmeric, finished with cream; a dark, oily, goat curry, chunks of meat blackened by a tandoor; neatly cubed paneer swathed in spinach; prawns, pink and black and glistening, scattered with coriander, sitting spikily in their dish; grilled chicken thighs, reddened with spice, scattered with chilli. Among the plates were little bowls of rice and folded naan, roti, and feather-layered paratha.”
Book:Piglet