Baked savoury Gujarati cupcake made with lentils, rice & vegetables. Served with spicy garlic chutney
A Hyderabadi street-food favorite, spiced onion stuffed in a crispy samosa pastry, fried till golden brown & served with a tamarind chutney
Black chickpea kebabs cooked on the griddle, served with a garlic-yoghurt dip
Grated beetroot kebabs stuffed with hung curd & cooked on
the griddle
Spongy sabudana & poha idlis tossed with a dry, Bihar influenced
flaxseed chutney served with a coconut & coriander chutney
Mini-idlis tossed in Mangalorean ghee roast masala
Cottage cheese marinated in a spicy green pea marinade, similar to wasabi & cooked in the tandoor
Smashed baby potatoes in a spicy-sour Goa-inspired masala flavoured with tamarind
Indigenous cheese from Tarkeshwar in West Bengal stuffed in
kulcha dough & cooked in the tandoor. Slathered with kasundi butter & served with a spicy tomato chutney
Boneless chicken thigh morsels tossed in a spicy masala with baby onions. Inspired from a famous Hyderabadi streetfood recipe
Boneless chicken thigh marinated with saffron, cooked in the tandoor & topped with Amul cheese cream.
From the Khoja Ismaili Muslim community spiced minced mutton & moong dal samosas with spring onions in a crispy samosa wrapping
A kebab recipe perfected over decades by a beloved Army Doctor, this spicy yet succulent kebab will leave you asking for more. Served with our signature green chutney
Inspired from the Anglo-Indian community of Kolkata, orange-scented, spiced keema stuffed in a potato 'tikki', pan-fried
Spicy Keralan fish curry converted into a marinade for whole
fillet of sole, cooked in the tandoor & served with a cooling
coconut-coriander chutney
Crispy samosas stuffed with spicy pulled pork & served with a
sweet-sour tamarind chutney
Kulcha stuffed with premium Indian bacon & indigenous
kalimpong cheese, cooked in the tandoor & served with a
spicy tomato chutney
Prawns stir fried with onions, dried green peppercorns & cracked black peppercorns
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Broccoli in a malai marinade, cooked in the tandoor & served
with our version of the ubiquitous ‘Makhani’ curry. Best eaten
with Tandoori Pudina Paratha
Thin paneer rolls stuffed with cheese & walnuts, served in a fragrant tomato, onion & cashew curry. Best eaten with our tawa malai paratha
Pureed mustard leaves cooked with spices & served with ricotta-cheese koftas & tawa makki paratha
Cottage cheese discs, marinated in a mint & coriander paste, stuffed with tempered vegetables, cooked in the tandoor & served in a spiced tomato curry. Goes best with Garlic-Kalonji Naan
A special Rajasthani dish of gram flour dumplings stuffed with
cottage cheese, poached in a yoghurt & onion curry. Served
with kurkuri bhindi. Goes best with bajra phulka
A vegetable biryani famous in Udupi, Karnataka. Rice cooked with vegetables & spices. Served with a mirchi ka saalan
Assorted vegetables cooked in a coconut milk & turmeric
curry flavoured with tamarind. Best eaten with Appams or
Malabar Paratha
Mushrooms cooked in a coconut-milk & vinegar curry
inspired from the Syrian Christian community of Kerala. Best
eaten with Appams or Malabar Paratha
A favourite dal with the Mughals, we created a hybrid
between what the Mughals ate & arguably the most-popular
restaurant dish in Delhi: Dal Makhni. Served with crispy aloo
methi & best eaten with our pumpkin seed-green chili pesto naan
Our ode to the quintessential dhaba dal, "Maah ki dal". Best enjoyed with our Garlic & Kalonji Naan
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A unique recipe from the mountains, bone-in chicken curry cooked in a spicy paste made with hemp seeds, coriander, garlic & green chilies. Best eaten with ragi phulka. Spicy.
Our take on the national Dish of Britain. Poached, boneless
chicken breast stuffed with chicken keema, spinach &
mushrooms, served with our version of the ubiquitous
‘Makhni’ curry. Best eaten with pudina paratha
Long-grained rice cooked with fresh methi, bone-in chicken & spices. Served with onion saalan
A traditional meat curry from the Dogri community of Jammu. Bone-in meat cooked with spices & finished off with sour-dried mango powder. Best eaten with ragi phulkas
Fragrant pulao made with bone-in goat meat, fragrant rice & spices. Served with burrani raita & mint chutney
Inspired by the Warli tribe of Maharashtra, bone-in goat meat cooked in a coriander curry. Best eaten with Ragi Phulka.
Sole fish chunks cooked in a coconut curry flavored with
Malabar tamarind. Best eaten with Appam/Malabar Paratha
Prawns cooked in a coconut milk curry with pearl onions & raw mangoes. Goes best with Malabar Paratha or Appams
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Garlic & Kalonji Naan/Pudina/Namak-Ajwain/Pitaara Special Roti/Tandoori Roti
Basmati/Sona Mansuri
Barnyard millet cooked with milk & sugar. Topped with
date palm jaggery-salted caramel
Indian-origin, 72% dark chocolate ganache in a Bajra short-crust shell
Grated winter beetroot cooked in ghee with milk, reduced milk & sugar
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