Our Menu

Fall-off-the-bone lamb shank braised for hours in a rich Lucknowi nihari masala.

Soft paneer simmered in a rich, buttery tomato-cashew gravy with a hint of fenugreek.

Tandoor-grilled chicken in a rich, creamy tomato gravy with butter and a whisper of fenugreek.

Chickpeas simmered in a tangy onion-tomato masala with a blend of Punjabi spices.

Chicken tossed with capsicum and onions in a spicy freshly ground kadai masala.

Cottage cheese cubes folded into a silky spiced spinach gravy, finished with cream.

Black lentils and kidney beans slow-cooked overnight in butter and cream for a velvety finish.

Paneer and bell peppers tossed in freshly ground kadai masala with onion-tomato gravy.

Fresh fish simmered in a tangy coconut-and-kokum curry with curry leaves and mustard.

Home-style chicken curry slow-cooked in an aromatic onion-tomato masala with whole spices.

Tender lamb slow-cooked in aromatic Kashmiri spices and a deep, red onion gravy.

Velvety slow-simmered tomato soup finished with fresh cream, basil and crunchy croutons.

Fiery South-Indian fried chicken tossed with curry leaves, ginger and red chillies.

Chargrilled cottage cheese cubes marinated in yogurt and aromatic spices, served sizzling with onions and peppers.

Two crispy golden pastries stuffed with spiced potatoes and green peas, served with mint and tamarind chutney.

Jumbo prawns marinated in tandoori spices and lime, grilled until juicy and lightly charred.

Pan-fried patties of spinach, green peas and paneer, spiced with cumin and coriander.

Boiled eggs wok-tossed with onions, capsicum and a punchy soy-chilli glaze.

Boneless chicken chunks marinated in yogurt and tandoori spices, chargrilled to smoky perfection.

Hand-minced lamb skewers grilled over charcoal with fresh herbs, served with pudina chutney.

Tender lamb layered with long-grain basmati, 22 whole spices and saffron, served with raita.

Marinated paneer and basmati rice cooked with whole spices, fried onions and fresh herbs.

Spiced basmati biryani studded with boiled eggs, fried onions and fresh coriander.

Lightly spiced basmati rice tossed with garden vegetables and whole aromatic spices.

Fragrant basmati layered with seasonal vegetables, saffron and mint, sealed and slow-cooked on dum.

Juicy prawns and fragrant basmati cooked with coastal spices, saffron and caramelised onions.

Hyderabadi-style chicken biryani with saffron, fried onions and mint, sealed and cooked on dum.

Steamed basmati tempered with cumin and ghee — the perfect partner for any curry.

Crisp dosa smeared with spicy red chutney and filled with buttery potato masala.

Three soft steamed rice cakes served with lentil sambar and fresh coconut chutney.

Thick, fluffy rice pancake topped with onions, tomatoes and green chillies, griddled to order.

Thin, crisp fermented rice crepe served with coconut chutney and piping-hot sambar.

Crispy golden rice-and-lentil crepe filled with spiced potato masala, served with sambar and chutney.

Comforting rice-and-moong-dal pongal tempered with pepper, cumin, ghee and cashews.

Lacy semolina dosa with spiced potato filling, extra crisp and delicately flavoured.

Luscious blend of ripe Alphonso mango and thick yogurt — a summer classic.

Authentic South-Indian filter coffee, decoction and frothy hot milk, served tumbler-style.

Thick, creamy churned yogurt sweetened and finished with a hint of cardamom.

Zingy fresh lime over chilled soda, served sweet, salted or mixed.

Hand-pounded spice blend brewed with Assam tea, milk and a touch of jaggery.

Chilled blended coffee with milk and ice cream, topped with a dusting of cocoa.

Traditional slow-churned kulfi over rose falooda vermicelli, topped with nuts.

Two warm milk-solid dumplings soaked in fragrant rose-cardamom syrup.

Warm chocolate cake with a molten centre, served with a scoop of vanilla ice cream.

Two spongy paneer balls in light sugar syrup — soft, juicy and delicately sweet.

Slow-cooked grated carrots simmered in milk, ghee and cardamom, served warm.

Tandoor-baked naan topped with fresh garlic, butter and a sprinkle of coriander.

Whole-wheat flatbread baked fresh in the clay tandoor until soft with a smoky char.

Flaky, multi-layered whole-wheat paratha, crisp outside and soft within.

Rustic gram-and-wheat flour flatbread spiced with ajwain and fresh coriander.

Soft, pillowy leavened bread brushed with melted butter, straight from the tandoor.