New owners (and long-term Dhaba staffers) Sandeep Singh and Rajwinder Kaur maintain Dhaba’s rock-solid reputation. This bluestone beauty delivers country charm and mouth-watering Indian fare. Ingredients are, where possible, locally sourced (Kyneton lamb, Trentham potatoes, Bendigo beef). Dhaba’s butter chicken is a glorious thing, made with free-range chook and popping with ginger, fenugreek and tomato. Dhal makhani is a fragrant, turmeric-yellow lentil mix that puts most dull dhals to shame. A well-chosen beer and cider list plus genial hospitality make the cardamom, honey and pistachio kulfi even sweeter.