There are cuts that are good. And then there are cuts that are extraordinary when you treat them right. The bone-in rib eye is one of the most flavourful pieces of beef you can put on a grill. The marbling through the muscle, the fat on the cap, the richness that renders down under heat and bastes the meat from the inside. It doesn't need much. What it needs is done amazingly. What it gets from us is the achari treatment. The same pickle-spiced marinade that transformed our paneer tikka. Fennel, nigella, mustard seed, dried chilli, and fenugreek applied overnight to a cut that was already extraordinary, and made into something you will genuinely not forget. This is a premium cut in the Karoga range. Order it when the occasion demands something exceptional.
