The Art of Indian Dining

Crispy chickpea-battered seasonal vegetables, flash-fried and served with smoked tamarind chutney and mint-coriander emulsion. A symphony of textures.

Free-range chicken wings marinated in hung yogurt, ginger-garlic, and house-roasted masala. Charred in the tandoor and finished with a squeeze of fresh lime.

Three hand-folded samosas filled with spiced minced lamb, caramelized onions, and green peas. Served with a saffron-raisin chutney and mint raita.

Jumbo tiger prawns marinated in Goan recheado masala, pan-seared to perfection. Served on a bed of pickled fennel and fresh coconut salad.

Our signature dish. Tandoori chicken simmered overnight in a velvety tomato-cream sauce with kasuri methi, green cardamom, and a whisper of smoked paprika.

Slow-braised lamb shoulder in a deep crimson gravy of dried Kashmiri chilies, fennel, ginger, and Pampore saffron. Cooked for six hours — patience rewarded.

Whole urad lentils slow-simmered overnight with cream, butter, and whole spices. Velvety, earthy, and deeply comforting — the soul of the Punjab.

Aromatic long-grain basmati layered with marinated lamb, saffron, and rose water. Slow-cooked in a sealed handi. Served with raita and mirchi ka salan.

House-made paneer stuffed with dry fruits and aromatic spices, pan-seared and finished in a rich cashew-cream gravy with saffron and cardamom.

Fresh catch of the day simmered in a fragrant coconut milk curry with curry leaves, ginger, green chilies, and mustard seeds. A taste of Kerala's backwaters.

Hand-stretched, tandoor-baked bread brushed with garlic butter and finished with fresh coriander and a pinch of black salt.

Multi-layered whole wheat paratha, crisp on the outside and tender within. Made with ghee and a pinch of ajwain for digestion.

Aged long-grain basmati, parboiled with whole spices, saffron, and ghee — the perfect companion to any curry.

Our signature naan infused with black truffle oil, stuffed with melted mozzarella, and finished with flaky sea salt. Irresistibly indulgent.

Warm, house-made milk dumplings soaked in rose-scented sugar syrup, served with house-churned saffron-pistachio ice cream and edible silver leaf.

Dark Valrhona chocolate ganache infused with cardamom, black pepper, and a hint of chili. Served with burnt honey creme fraiche and crystallized ginger.

Traditional Indian ice cream made with reduced milk, Alphonso mango pulp, and a touch of cardamom. Served with toasted almonds and saffron threads.

Italian technique meets Gujarati tradition. Silky panna cotta made with hung yogurt, saffron, and green cardamom, topped with a passion fruit gel.