Our Menu

Crisp golden pastry filled with spiced potatoes, peas and fragrant coriander, served with tamarind chutney.

Cubes of cottage cheese marinated in yogurt and kasuri methi, char-grilled in the tandoor with bell peppers.

Minced lamb skewers blended with ginger, green chilli and garam masala, grilled over open flame.

Velvety roasted tomato and coriander soup tempered with cumin and a swirl of fresh cream.

Classic chicken broth simmered slow with garlic, black pepper and a hint of lemon.

Tandoor-roasted chicken in a silky tomato, butter and cashew gravy, finished with a touch of cream.

Black urad lentils slow-cooked overnight with butter and tomato, finished with smoked cream.

Spiced Punjabi chickpea curry paired with pillowy deep-fried bhature and pickled onion.

Kashmiri-style lamb braised in a fragrant gravy of fennel, ginger and Kashmiri red chilli.

Cottage cheese in a royal Mughlai gravy of cashews, cream and subtle whole spices.

A grand assortment of tandoori chicken, seekh kebab, malai tikka and paneer with smoky chutneys.

Half chicken marinated in yogurt and 18 spices, roasted in the clay oven until smoky and charred.

Basmati and chicken layered with saffron, fried onions and mint, sealed and dum-cooked.

Fragrant basmati with seasonal vegetables, paneer and whole spices, slow-cooked on dum.

Cottage cheese tossed with bell peppers and freshly pounded kadai masala in a thick gravy.

Paneer and potato dumplings in a velvety cashew and saffron gravy, finished with cream.

Fresh fish simmered in a tangy coconut gravy with kokum, curry leaves and chilli.

Char-grilled chicken tikka folded into a rich onion-tomato masala with a smoky finish.

Soft tandoor-baked flatbread brushed with garlic butter and fresh coriander.

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

Warm milk-solid dumplings soaked in cardamom and rose-scented sugar syrup.

Soft chenna discs in saffron-pistachio milk, chilled and garnished with slivered almonds.

Thick blended yogurt with Alphonso mango, a touch of honey and crushed cardamom.

A refreshing mocktail of rose syrup, kaffir lime, mint and soda over crushed ice.

Assam tea brewed with whole spices, ginger and milk, served in a traditional kulhad.

Strong chicory-blend coffee frothed with hot milk, served in a steel tumbler and dabarah.

Tender chicken pieces marinated in yogurt, ginger, garlic and aromatic spices, char-grilled to smoky perfection.