Right before dessert, the star dish which was the Mysore Spiced Rack of Lamb arrived at the table. Cooked to perfection, the meat was so tender and not gamey at all - love the pinkish hue. The spices coated on the lamb were so good but the trio of sauces elevated the whole experience. The slightly herbaceous, smooth coriander chutney (Thogayal?), the fragrant curry-like sauce (salsa?) and the tangy-hot goan sauce just got my taste buds tingling. Together we were also served their homemade raita (which countered a bit of the richness and heat) and a side of Lamb Biryani which was chock full of ingredients. So satisfying and decadent.