I'm not looking for a healthy plan or low-carb, keto or anything. Just some variety.

Just want ideas so that I can make a rough menu for the cook.

North Indian. 1-2 days per week chicken/mutton recipe. No seafood.

Visited Burma Burma at Fort recently and got a chance to meet Ankit Gupta, one of the co-founders. We ended up talking about the story behind the restaurant, which was honestly more interesting.

He shared how the idea was inspired by his mother, who is from Burma, and how that connection influenced the food and the concept. One thing that stuck with me was his point about Khow Suey. Apparently, there are around 100 versions of it in Burma. I had always thought  its one dish.

We also spoke about how the different outlets have their own design themes inspired by different parts of Burma.

It was nice getting to hear the thinking behind a restaurant directly from one of the people who built it.

Decades ago I was introduced to Malai Kofta at an Indian restaurant called Haveli in Atlanta. That restaurant is gone now and no Malai Kofta I’ve ever had has come close.

First off, this was a savory dish. Nothing sweet or even very cream based about it. I don’t like when dishes use cinnamon for heat because it reads sweet to me personally.

It was potato and paneer and not a HINT of sweetness or raisins anywhere. The sauce was ORANGE. Dark orange. Not tomato red. And not Tikka Masala sauce. I’ve seen it before where it’s basically Tikka Masala sauce and kofta. Which is fine but not what I’m talking about.

It was Onion and Cashew heavy and the koftas were crisp but soft when you broke them open.

What style is this and where can I find some like this in NYC? What would I even google for style comparison.