A flavor for every mood

Slow-cooked lentil broth with cumin and ginger.

Classic tomato soup with a touch of cream and fresh basil.

Crisp greens, cucumber, tomato, and red onion.

Light broth with shredded chicken and aromatics.

Coastal-style spiced broth with shrimp and fish.

Hand-folded pastry stuffed with spiced potato and peas. Two pieces.

Chickpea-battered seasonal vegetables fried golden.

Crispy onion fritters with carom seeds.

Roasted lentil wafers.

Battered and fried paneer cubes, golden and crisp.

Marinated chicken in a chickpea batter, fried until crisp.

Spiced chickpea curry served with fluffy fried bhature bread.

Crispy papdi with chickpeas, yogurt, and chutneys.

Cool yogurt with cucumber and mint.

House-made sweet and tangy mango chutney.

Sharp pickled-onion chutney.

Sweet-sour tamarind chutney with dates and jaggery.

Bone-in chicken marinated in yogurt and spices, roasted in the tandoor.

Boneless chicken cubes marinated in yogurt and tandoor-grilled.

Minced chicken seasoned with herbs and grilled on skewers.

Garlic-forward chicken kababs from the tandoor.

Silky-soft chicken kababs in a creamy cashew-yogurt marinade.

Mixed grill platter — chicken tikka, lamb seekh, tandoori shrimp, and reshmi kabab.

Spiced minced lamb shaped on skewers and grilled in the tandoor.

Marinated lamb chops, char-grilled and finished with garam masala.

Fresh fish marinated in carom-and-yogurt and tandoor-grilled.

Jumbo shrimp marinated in spices and tandoor-charred.

House chicken curry — onion, tomato, ginger-garlic, and slow-cooked spices.

Tandoor-roasted chicken in a velvety tomato-butter sauce.

Charred chicken tikka folded into a creamy tomato masala.

South Indian curry with mustard seeds, curry leaves, and tamarind heat.

Goan vindaloo — vinegary, chilli-forward, and unapologetically hot.

Wok-cooked chicken with bell pepper and crushed coriander seeds.

Wok-tossed chicken with bell peppers, onion, and a tangy tomato gravy.

Chicken simmered in slow-cooked spinach and fresh herbs.

Mild, creamy curry with cashew, coconut, and cardamom.

Chicken drumettes in a punchy Indo-Chinese-style masala.

Our signature butter-tomato sauce, served on its own. Full portion.

Half portion of our signature butter-tomato sauce.

Kashmiri lamb braised in yogurt, dried red chilli, and aromatic spices.

Goan vindaloo with tender lamb — sharp, spicy, vinegared.

Mild lamb curry with cashew and almond.

Lamb in a slow-cooked spinach and mustard-greens gravy.

Grilled lamb tikka in a creamy tomato masala.

South Indian lamb curry with tamarind and curry leaves.

Lamb slow-cooked dry-style with caramelised onions and tomato.

Lamb wok-cooked with bell pepper and crushed coriander.

Bone-in goat slow-cooked in a rich onion-tomato gravy.

Goat wok-cooked with bell pepper and warm spices.

Tandoor-grilled lamb chops finished in a spiced masala gravy.

House shrimp curry — slow-cooked onion-tomato gravy.

South Indian shrimp curry with mustard seeds and curry leaves.

Goan vindaloo with Gulf shrimp — fiery and vinegared.

Shrimp slow-cooked dry-style with caramelised onions.

Gulf shrimp in our signature tomato-cream tikka masala.

Fresh fish in a Kerala-style coconut and tamarind gravy.

Fish tikka folded into a creamy tomato masala.

Slow-cooked black lentils in cream and butter — our most-loved dal.

Chickpeas in our signature creamy makhani gravy.

Nine vegetables and paneer in a mild cashew-cream gravy.

Paneer cubes and green peas in a tomato gravy.

Paneer in a slow-cooked spinach and fenugreek gravy.

Crumbled paneer scrambled with onion, tomato, and green chilli.

Vegetable dumplings in a spinach and cream gravy.

Paneer in our velvety tomato-butter makhani sauce.

Soft potato-paneer dumplings in a creamy cashew gravy.

Paneer wok-cooked with bell pepper and crushed coriander seeds.

Gujarati-style sweet-and-tangy lentil dal.

Potato and green peas in a light tomato gravy.

Potato in a slow-cooked spinach and mustard-greens gravy.

Smoke-roasted eggplant mashed with onion, tomato, and green chilli.

Mushrooms and peas in a light, fragrant gravy.

Cauliflower and potato cooked with turmeric, cumin, and coriander.

Cumin-spiced potatoes — simple, fragrant, deeply satisfying.

Chickpeas in a tangy tomato-onion gravy, spiked with garam masala.

Seasonal vegetables in a light, well-spiced gravy.

Sautéed okra with onion, tomato, and Punjabi spices — dry-style.

Fragrant basmati tempered with cumin, bay, and whole spices.

Plain long-grain basmati.

Seasonal vegetables and paneer layered with saffron-scented basmati.

Bone-in goat slow-cooked with whole spices and aromatic basmati.

Hyderabadi-style biryani with bone-in chicken, yogurt, and aromatics.

Slow-cooked lamb and long-grain basmati, finished with mint and crispy fried onions.

Basmati layered with marinated shrimp, whole spices, fried onions, and saffron.

Soft tandoor-baked leavened bread.

Naan brushed with fresh garlic and coriander.

Tandoor-baked bread stuffed with spiced paneer.

Layered flatbread stuffed with spiced potato.

Whole-wheat bread baked in the tandoor.

Multi-layered, flaky tandoor paratha.

Stuffed bread with spiced onion and coriander.

Sweet naan with nuts, raisins, and dried fruit.

Naan stuffed with spiced minced lamb (keema).

Puffed deep-fried bread, served hot.

Crisp paneer cubes wok-tossed with bell pepper, soy, and green chilli.

Vegetable dumplings in a garlicky soy-and-ginger gravy.

Crispy cauliflower glazed in a sweet honey-chilli sauce.

Crisp fish wok-tossed with bell pepper, garlic, and green chilli.

Hakka-style stir-fried noodles with mixed vegetables.

Crisp chicken in a punchy soy-ginger-garlic sauce.

Wok-fried basmati with chicken and seasonal vegetables.

Crispy cauliflower in a tangy Manchurian gravy.

Wok-fried basmati with seasonal vegetables.

Slow-cooked rice pudding with cardamom and pistachio.

Milk dumplings in saffron-cardamom cream with pistachio.

Traditional Indian frozen milk dessert.

Slow-cooked carrot pudding with ghee, milk, and cardamom.

Soft milk-solid dumplings soaked in rose-cardamom syrup.

Mango-flavoured kulfi — rich, cold, and luxurious.

Pistachio kulfi with crushed nuts.

Vanilla, chocolate, or strawberry.

Indian aromatic tea, made with milk, ginger, and cardamom.

Plain hot tea.

Sweet yogurt drink with rose and cardamom.

Savoury yogurt drink with cumin and salt.

Spiced yogurt drink with mint and cumin.

Thick mango milkshake.

Traditional unsweetened yogurt drink.

Indian lemonade — fresh lime, salt, cumin.

Sweet Indian lemonade.

Ask your server for today's selection.