It’s not often that when you order a plate of tandoori murgh what you get is a beautifully crafted roasted golden-orange bird, served on a rustic wooden board with a side of makhani sauce, onion petals, pickled carrot and chutney. Or imagine breaking into a crisp samosa where instead of the staple potato mash, you taste the creamiest chocolate with a berry punch. Rarer still is when your dish comes with a side of earphones and blindfolds. So while you hear this enchanting track that reminds you of things jungly, the aroma of fresh leaves and moist wood wafts in the air when a lid is lifted off of a dish. Ain’t it a prodigious feast? Well, this is all cooking in our kitchens now, where seasoned chefs are “bringing the curry right back home”. They have tasted international success with desi food but their real test might lie here, to serve up Indian to the fussy Indians.