Our menu

Cottage cheese marinated in hung curd and ajwain, charred in the tandoor.

Spinach, peas and potato patties with mint chutney.

Crushed punjabi samosa, chickpeas, yogurt, tamarind and sev.

Boneless chicken in saffron-yogurt marinade, finished over coals.

Ajwain-spiced batter-fried river sole with lemon and onion rings.

Hand-minced lamb with green chilli, mace and fresh coriander.

Gram-flour onion fritters, crisp outside, sweet within.

Tandoori chicken in a silky tomato-butter gravy with kasuri methi.

Soft paneer in a cashew-tomato gravy finished with cream.

Black lentils simmered overnight with butter and cream.

Kashmiri-style braised lamb with fennel, ginger and dry chilli.

Pepper-forward South Indian chicken with roasted coconut and curry leaf.

Fresh spinach purée with paneer, garlic and a touch of cream.

Paneer-potato dumplings in a mild saffron cashew sauce.

Seasonal fish in tangy coconut and kokum gravy.

Slow-cooked chickpeas, pomegranate seed and amchur.

Dum-cooked basmati layered with marinated chicken, saffron and fried onion.

Tender mutton sealed under dough and cooked on slow embers.

Seasonal vegetables, mint and saffron milk, served with raita.

Smoky paneer tikka layered in long-grain basmati.

Tiger prawns in a coastal masala, cooked dum style.

Masala-coated boiled eggs over fragrant saffron rice.

Soft leavened bread from the tandoor, brushed with butter.

Naan topped with roasted garlic and coriander.

Whole-wheat flatbread baked on the tandoor wall.

Flaky layered whole-wheat paratha.

Stuffed with coconut, almonds and raisins.

Potato and onion stuffed kulcha, served with chole.

Warm khoya dumplings in cardamom-rose syrup.

Cottage cheese discs in chilled saffron milk with pistachio.

Slow-cooked winter carrots, ghee, khoya and nuts.

Pistachio kulfi with rose syrup, vermicelli and basil seeds.

Fried bread in rabri, topped with silver leaf and almonds.

Ground-rice pudding with Alphonso mango in a clay bowl.

Assam tea simmered with ginger, cardamom and milk.

Thick yogurt blended with Alphonso mango pulp.

Churned curd, sugar and a hint of rose.

Iced coffee with vanilla ice cream.

Sweet, salted or mixed, over crushed ice.

Chicory-blend South Indian decoction in a steel tumbler.