Our Menu

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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

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

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

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.

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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