Every dish is prepared fresh, to order. Vegetarian Non-Vegetarian
Spiced potato patties, tamarind & mint chutney, whipped yoghurt.
Button mushrooms marinated in cream and cheese, char-grilled.
Chicken thigh marinated in cream, cashew and green chilli, tandoor-roasted.
Ajwain-batter fried fish, crisp on the outside, delicate within.
House paneer, charred garlic, Kashmiri chilli, tandoor smoke.
Slow-pounded minced lamb kebab, twenty spices, ulta tawa paratha.
Jumbo prawns, carom seed marinade, finished over live coals.
Overnight-marinated, roasted whole, served with mint chutney.
Bone-in lamb shank, saffron, slow-fried onions, overnight simmer.
Paneer in a velvet tomato-cashew gravy, finished with saffron cream.
Tandoor-charred chicken, tomato-butter gravy, fenugreek.
Black lentils, slow-simmered overnight with butter and cream.
Lamb, aged basmati, dum-sealed with saffron and rose water.
Seasonal vegetables, aromatic basmati, sealed and slow-cooked.
Basmati tempered with cumin and ghee.
Tandoor-baked, brushed with garlic butter.
Layered wholewheat flatbread, ghee-roasted.
Thin, crisp flatbread cooked on an inverted griddle.
Warm milk-solid dumplings in saffron syrup, on a crisp tart base.
Saffron and pistachio frozen milk dessert, slow-set the traditional way.
Spiced buttermilk, curry leaf tempering.
Thick yoghurt churned with rose syrup.
Slow-brewed with cardamom, ginger and clove.