The Menu

Wok-seared bone-in chicken in a tomato-green-chilli gravy, ginger and coriander.

Saffron basmati, dum-cooked chicken, fried onions, mint raita.

Slow-simmered mutton in whole-spice tomato gravy, finished with ginger julienne.

Overnight-braised beef shank in a dark, marrow-rich gravy — a weekend classic.

Creamy, char-grilled chicken skewers marinated in cream and green chilli.

Saffron basmati layered with roasted seasonal vegetables and fried onions.

Spiced seekh patty, melted cheese, mint-yogurt sauce, brioche bun.

Charred chicken tikka, mint chutney, fresh salad, soft flatbread.

Crispy fried chicken fillet rolled in a flaky paratha with tamarind chutney.

Crisp fries topped with Indo-Chinese chilli chicken and scallions.

Spiced chickpeas, basmati, roasted vegetables, mint-tahini drizzle.

Slow-cooked yellow lentils finished with a smoking cumin-garlic tadka.

Crisp potato patties with tamarind, mint chutney and yogurt drizzle.

Karahi, biryani, fire-grilled kebabs, naan and two soft drinks.

Two karahis, a biryani, kebab platter, four naans and drinks.

Warm gulab jamun and creamy kheer, pistachio and a whisper of rose.

Chilled yogurt blended with ripe mango and a touch of cardamom.

Strong, spiced milk tea brewed slow over cardamom and cloves.