A kitchen of three fires. The clay tandoor for kebabs and naan, the brass pot for slow-simmered curries, and the stone deck for hand-stretched pizzas — set down on the same table, the way we like to eat.
Every dish at Golden begins at one of three stations. Each carries its own discipline, its own smoke, and its own kind of patience.
Charcoal at 900°. Yogurt-marinated meats and paneer kissed by live flame, naan slapped against the clay wall and pulled out blistered and warm.
Daals that simmer overnight on charcoal. Biryani layered the dum way, sealed and slow-cooked. The classics — butter chicken, tikka masala, vindaloo, korma.
Dough made fresh in-house daily, hand-stretched and baked on stone. Classic gourmet pizzas alongside our Indian fusion creations — tikka masala on a crust.
Fourteen chapters, set out the way our cooks think — from the stock pot to the sweet plate, with the breads pulled fresh between each course.
