Traditional spices and culinary techniques from both the northern and southern regions in India guide chefs as they craft more than 100 dishes. They skewer prawns marinated in an almond cream and sprinkle spices atop roasted eggplant. In the kitchen, a clay oven heartily bakes ginger lamb chops and bread stuffed with dried fruits. The chefs also cook up their own phaal curry dish, described as “excruciatingly hot curry, more pain and sweat than flavor,” on the menu. As a reward for taking on the phaal, they offer a free bottle of beer or fire extinguisher to any diner that finishes it.