Our Menu

Succulent chicken in a rich, velvety tomato-cream sauce with aromatic spices. Served with basmati rice.

Soft paneer cubes in a luscious buttery tomato gravy. A vegetarian classic.

Slow-cooked black lentils, butter, cream, and fragrant spices—simmered overnight for depth.

Fragrant basmati rice slow-cooked with tender chicken, saffron, caramelized onions. Served with raita.

Garden vegetables with aromatic spices, saffron-infused basmati, fried onions, and fresh mint.

Kashmiri slow-braised lamb in a rich, aromatic sauce of whole spices, fennel and Kashmiri chillies.

Soft leavened bread baked in a clay tandoor, brushed with generous salted butter.

Tandoor-baked naan with fresh garlic, coriander, and melted butter. Crispy edges, pillowy center.

Whole wheat flatbread baked in a tandoor. Light, healthy, and perfect with any curry.

Soft milk-solid dumplings soaked in rose-cardamom sugar syrup. Served warm with vanilla ice cream.

Velvety cottage cheese patties in a rich saffron-scented milk rabri, garnished with pistachios.

Slow-cooked basmati rice pudding with cardamom, saffron, raisins, and almonds.

Strong Assam tea brewed with ginger, cardamom, cinnamon, and cloves. Served with milk froth.

Thick blended Alphonso mango, full-fat yogurt, hint of cardamom and rose water.

Chilled churned yogurt with sugar, cardamom, topped with a drizzle of fresh cream.