Our Menu

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

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

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

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.

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

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

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

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

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

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

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

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

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.

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.

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

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

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

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

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

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.

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

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

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.

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.

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.

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

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.

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.

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

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

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

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

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

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

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

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

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

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

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.

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

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.

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

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

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

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