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.

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

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.

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.

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.

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.

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