Rutba builds its menu around variations on a theme, running four different versions of butter chicken alone—from the classic to one finished with burrata, another glazed with maple, and a fourth loaded with mozzarella, pistachio, and saffron. The kitchen’s signature is Daal Rutba, a ginger-and-garlic daal simmered for twelve hours until it turns dark and creamy. Tandoor dishes, an Indo-Chinese section, and a full bread and biryani list round things out.