We embarked on a rather unexpected gastronomical journey, when a friend visiting from San Francisco said to me that he was keen to try Indian cuisine, which he insisted should boast of authentic Mughlai and strong Awadhi flavours. He was quick to add that the meal shouldn’t be too spicy, nor too oily and yet he insisted that while experiencing the food at the restaurant of my choice, he should be transported to a time, way back in history, where he would feel as if his Indian dinner was prepared in the royal kitchens of a Maharajah.