There is a slight nip in the air, but the teppanyaki-style open-hearth food lends warmth to the proceedings. Royal Orchid’s open-air Indian restaurant has a unique menu featuring exotic jungle delicacies originating from tiger reserves across India – interestingly, the place is modelled after hunting lodges of yore. As the honeyed voice of a live ghazal singer keeps you enthralled, tuck into a plate of ajwaini bekti tikka, a dish originating from the Sundarbans – juliennes of fresh fish marinated in carom seeds among other spices – or dohra kababs, a popular delicacy found in dhabas around Sariska which fuses chicken and mutton seekh, giving you the best of both meat worlds. For mains, the murgh reshmi dumpukht, which is tender boneless chicken simmered in a smooth cashew gravy, hailing from the cool climes of Jim Corbett National Park and Dudhwa National Park, is a must-try.
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