Our Menu

Soft paneer-and-potato dumplings bathed in a creamy, mildly sweet cashew gravy.

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

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

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.

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

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

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

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

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

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

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

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

Crispy cauliflower florets tossed in a tangy Indo-Chinese garlic-chilli sauce with spring onions.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

Two golden, crunchy lentil doughnuts fried fresh, served with sambar and chutney.

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

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

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

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

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

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

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

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.

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

Soft paneer discs steeped in chilled, saffron-infused thickened milk with pistachios.

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.

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

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

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

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

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

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

Naan generously stuffed with melting mozzarella and a touch of garlic butter.

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

Half Chicken Biryani