Our Menu

Crispy pastry filled with spiced potatoes and peas, served with mint chutney.

Crispy pan-fried potato patties seasoned with cumin, coriander and green chilli.

Green patties of spinach, peas and paneer, shallow-fried to perfection.

Spiced vegetable and lentil skewers char-grilled over live charcoal.

Crispy rolls stuffed with seasoned vegetables and glass noodles.

Assorted vegetables dipped in spiced chickpea batter and deep-fried golden.

Cottage cheese slices coated in spiced gram flour batter, fried crispy.

Crispy breadcrumb shells filled with spiced hung curd and dried fruits.

Sweet corn and potato patties flavoured with herbs and mild spices.

Assorted selection of our best veg kababs served with three chutneys.

Crispy spiced wings tossed in a tangy chilli-garlic glaze.

Deep-fried boneless chicken in a fiery South-Indian spice crust.

Frenched drumettes marinated in Indo-Chinese spices, fried and tossed in sauce.

Minced lamb skewers infused with herbs and spices, grilled over live charcoal.

Batter-fried fish in Punjabi spices with ajwain, lemon and coriander chutney.

Coastal-style crispy fried prawns in a red-chilli and kokum spice coating.

Halved boiled eggs stuffed with spiced mince, crumbed and deep-fried.

Tender chicken marinated in yogurt and spices, char-grilled in a tandoor oven.

Chef's selection of chicken, mutton and fish kababs served with three chutneys.

Velvety roasted tomato soup with a hint of basil and a swirl of cream.

Classic creamy corn soup with a delicate blend of pepper and a swirl of soy.

Spicy Indo-Chinese broth with vegetables, noodles and crispy fried garlic.

Indo-Chinese broth with mushrooms and tofu — perfect balance of heat and tang.

Rich blended mushroom soup finished with fresh thyme and a cream swirl.

Comforting spiced yellow lentil broth tempered with cumin and fresh coriander.

Creamy corn broth enriched with shredded chicken and a hint of white pepper.

Thick, spicy broth with shredded chicken, noodles and crispy fried garlic.

Bold broth with chicken strips and bamboo shoots — sharp heat and sour tang.

Clear chicken broth with soft noodles, spring onion and ginger.

Cottage cheese marinated in tandoori masala, grilled with capsicum and onions.

Melt-in-mouth paneer in a creamy cashew-cheese marinade, gently tandoor-fired.

Paneer in a vibrant spinach-mint-coriander marinade, smoky and aromatic.

Mixed vegetable and lentil skewers roasted in the tandoor with whole spices.

Baby potatoes stuffed with spiced paneer and grilled to a charred perfection.

Button mushrooms in a spiced yogurt marinade, roasted in clay oven.

Whole chicken marinated overnight in yogurt and spices, roasted in clay oven.

Boneless chicken morsels in classic tandoori marinade, char-grilled to juicy perfection.

Supremely tender chicken in a mild cream-cheese-cashew marinade.

Hand-minced lamb skewers with herbs and spices, charred in a clay oven.

Tender lamb chunks marinated in raw papaya, ginger and aromatic spices.

Firm fish fillets in a mustard-turmeric marinade, kissed by the tandoor flame.

Jumbo prawns in a vibrant spiced marinade, roasted to a smoky char.

Whole wheat flatbread cooked on a tawa — simple and wholesome.

Whole wheat bread baked directly on the walls of a hot clay oven.

Spiced flatbread blended with gram flour, onion and fenugreek leaves.

Soft leavened maida bread baked in a tandoor — classic and pillowy.

Soft tandoor naan generously finished with cultured white butter.

Naan topped with roasted garlic, butter and fresh coriander.

Naan stuffed with melted cheese and mild spices, baked till golden.

Flaky multi-layered whole wheat bread cooked with clarified butter on griddle.

Whole wheat bread stuffed with spiced mashed potatoes, served with curd and butter.

Deep-fried puffed whole wheat bread — light and airy inside.

Deep-fried leavened maida bread — crispy outside, soft and puffed inside.

Wok-tossed basmati rice with seasonal vegetables, soy and sesame oil.

Scrambled egg wok-tossed with rice, spring onion and light soy sauce.

Shredded chicken and rice tossed in a hot wok with ginger-garlic and soy.

Spicy Schezwan sauce tossed with vegetables and rice for a fiery kick.

Stir-fried noodles with crisp vegetables, green chilli and glossy soy glaze.

Wok-tossed noodles with shredded chicken, spring onion and soy-chilli sauce.

Crispy vegetable dumplings tossed in a tangy, spicy Indo-Chinese gravy.

Fried chicken balls in a bold garlic-soy Manchurian sauce with spring onion.

Wok-fried cottage cheese with green chillies, capsicum and bold garlic sauce.

Crispy chicken stir-fried with capsicum, green chilli and a fiery Indo-Chinese sauce.

Tender paneer cubes tossed in a sharp garlic-chilli sauce with onion and peppers.

Succulent prawns tossed in a garlicky chilli sauce with crispy spring onion.

Steamed dumplings stuffed with spiced cabbage, carrot and glass noodles.

Steamed dumplings filled with minced chicken, ginger and spring onion.

Slow-cooked black lentils in a velvety, buttery sauce simmered overnight.

Yellow lentils tempered with ghee, cumin, garlic and dried red chilli.

Cottage cheese in a smooth, spiced spinach gravy — a timeless classic.

Paneer cubes in a silky tomato-cashew gravy with butter and cream.

Paneer in a rich Mughlai onion-cashew-cream gravy with mild whole spices.

Paneer and capsicum cooked in a robust, dry-roasted coriander-chilli masala.

Green peas and paneer simmered in a spiced onion-tomato gravy.

Dry-spiced potatoes and cauliflower tempered with cumin and turmeric.

Fire-roasted mashed eggplant sautéed with onions, tomatoes and green chilli.

Seasonal vegetables in a fragrant, mildly spiced onion-tomato masala.

Slow-cooked kidney beans in a rich, tangy Punjabi tomato-onion gravy.

White chickpeas slow-cooked in a bold, tart tomato-coriander spice sauce.

Fried mixed vegetable dumplings in a creamy cashew-tomato gravy.

Paneer-potato dumplings in a luxurious cashew-cream gravy — the king of veg curries.

Tender chicken in a rich, creamy tomato sauce slow-cooked with aromatic spices.

Bone-in chicken in a bold, dry-roasted spice gravy with onion and tomato.

Chicken and capsicum cooked in a rustic coriander-chilli kadai masala.

Grilled tikka morsels simmered in a creamy, fragrant tomato-spice gravy.

Slow-braised chicken in a fragrant yogurt-cashew-coconut Mughlai sauce.

Signature Kashmiri lamb curry in a deep red sauce of dried chillies and whole spices.

Slow-cooked mutton in a rich onion-tomato gravy spiced with whole garam masala.

Tender lamb in a luxurious, mildly spiced cashew-yogurt cream gravy.

Firm fish in a tangy coconut-tomato gravy with mustard seeds and curry leaves.

Juicy prawns in a spiced coastal masala with coconut, tomato and green chilli.

Boiled eggs simmered in a rich onion-tomato gravy with whole spices.

Chicken in a bold double-onion masala — sweet, caramelised and pungent together.

Minced lamb cooked with green peas in a fragrant onion-tomato masala.

Fluffy long-grain basmati rice, steamed to perfection.

Basmati rice tempered in ghee with cumin seeds and a hint of whole spices.

Fragrant basmati cooked with vegetables and whole spices in a one-pot method.

Layered basmati and vegetables slow-cooked under a sealed dough lid.

Fragrant dum biryani with whole boiled eggs, caramelised onions and saffron.

Hyderabadi-style biryani with marinated chicken layered with saffron-infused basmati.

Tender mutton slow-cooked under sealed basmati with saffron and whole spices.

Coastal-style biryani with juicy prawns, coconut and a fragrant spice paste.

Soft milk dumplings soaked in rose-scented sugar syrup, served warm.

Spongy chhena balls poached in a delicate cardamom sugar syrup.

Soft chhena discs soaked in chilled saffron-cardamom milk with pistachio.

Creamy rice pudding slow-cooked in whole milk with saffron and rose water.

Indian ice cream with cardamom and pistachio, served with rose falooda vermicelli.

Slow-cooked grated carrot pudding in ghee with khoya and cardamom.

Rich golden lentil halwa roasted in ghee with sugar and cardamom.

Fried bread soaked in sugar syrup, topped with thickened rabri and silver leaf.

Chilled ground-rice pudding scented with rose water, set in earthen cups.

Choice of vanilla, mango, strawberry or chocolate — ask your server.

Chilled blended yogurt sweetened with sugar and a hint of rose water.

Chilled yogurt blended with ripe Alphonso mangoes and a touch of cardamom.

Chilled spiced buttermilk with cumin, ginger and coriander — refreshing and digestive.

Aromatic spiced tea brewed with ginger, cardamom, cinnamon and whole milk.

Freshly squeezed lime with chilled soda — sweet, salted or mixed.

Freshly blended mint, lemon, black salt and chilled water — a summer classic.

Chilled rose syrup with milk, basil seeds and a hint of cardamom.

Chilled blended coffee with ice cream and a dusting of cocoa powder.

Freshly pressed sugarcane juice with a squeeze of lemon and ginger.

Seasonal fresh-pressed juice — orange, watermelon or mixed fruit. Ask your server.

Chilled tender coconut water served straight from the shell.