Know your cuts
Tikka brings char and chew; seekh kabab brings juice; malai boti brings melt. A platter lets the table stop arguing and start eating.
Always ask what comes with it — naan, raita and chutneys should be part of the deal, not a surprise on the bill.
Heat, honestly marked
Green chillies hide in marinades. Good menus mark spice levels; great ones let you adjust them.
Mint raita is not a garnish — it is fire insurance. Keep it close.