À la carte

Crisp roasted papad topped with onion, tomato, coriander and chaat masala.

An Awadhi delicacy of hung yoghurt and paneer -golden-crisp outside, creamy and tangy within, with cashew and gentle spice.

Spinach, green pea and potato patties with ginger and green chilli.

Tandoor-charred broccoli in a creamy cheese, cardamom and cashew marinade.

Crisp-fried cabbage, tossed with curry leaf, garlic and red chilli.

Mushrooms slow-tossed with crushed black pepper, onion and curry leaf.

Hand-folded pastry with spiced potato and pea, served with chutneys.

Tandoor-grilled cottage cheese, peppers and onion in spiced yoghurt.

Six crisp puris with potato and chickpea fillings, served with mint pani and tomato rasam vodka-paani optional.

Soft lentil dumplings in chilled yoghurt with spiced baby-potato dum, tamarind and chutneys.

Crushed samosa over spiced chickpeas with yoghurt and three chutneys.

Buttery spiced vegetable mash with toasted, butter-brushed pav.

Slow-cooked minced chicken masala with buttered, toasted pav.

Crisp lentil doughnut soaked in a South-Indian lentil-and-tamarind sambar.

Crisp-fried kale topped with lightly smashed potato, yoghurt, tamarind and mint.

Char-grilled chicken in yoghurt, ginger, garlic and red spices.

Minced chicken with fresh herbs and spices, grilled on the skewer.

Jumbo prawns marinated in carom, chilli and yoghurt, grilled in the tandoor.

Salmon fillet in mustard, dill and gentle spice, kissed by the tandoor.

Crisp pastry filled with spiced minced chicken, served with chutneys.

Crisp pastry filled with spiced minced lamb, served with chutneys.

Dry-tossed lamb with black pepper, curry leaf and roasted Chettinad spice.

Crisp mushrooms in a tangy soy, ginger and garlic glaze.

Your choice of chicken or paneer in a glossy chilli-garlic sauce.

Basmati and chicken slow-cooked sealed under dough, with saffron and fried onion.

Fragrant biryani layered with spiced eggs, saffron and herbs.

Fragrant basmati layered with garden vegetables and saffron, slow-cooked under a sealed lid.

Hyderabadi-style lamb biryani slow-cooked with whole spices and saffron.

A bold South-Indian chicken curry with red chilli and roasted spice.

Grilled chicken in a creamy, spiced tomato gravy.

Prawns in coconut milk with curry leaf, tamarind and turmeric.

A South-Indian classic - slow-cooked lamb in a rich, tangy-hot Madras masala with roasted spices.

Crisp fermented rice crepe with spiced potato, sambar and chutneys.

Spiced chickpea curry with a fluffy, golden fried bread.

Warm cardamom-syrup dumplings with vanilla ice cream.

Slow-cooked gajar ka halwa wrapped in crisp kataifi pastry, finished with pistachios and served with warm rabri.

Saffron-milk-soaked sponge with cardamom cream and pistachio.

Grilled paneer in a velvety tomato, cream and fenugreek gravy.

Silky spinach with garlic and gentle spice, folded with soft paneer.

Black lentils simmered overnight with butter, cream and tomato.

Yellow lentils tempered with cumin, garlic and ghee.

Fire-roasted aubergine mashed with onion, tomato and pea.

Soft gourd dumplings in a fragrant onion-tomato gravy.

Rajasthani gram-flour dumplings simmered in a spiced yoghurt gravy.

Aubergine in a tempered yoghurt sauce - an Odisha classic.

Okra sautéed with onion, tomato and dry spices.

Soft tandoor-baked flatbread brushed with butter.

Naan studded with garlic and fresh coriander.

Stuffed with melting cheese, garlic and green chilli.

Whole-wheat flatbread finished with butter.

Rustic whole-wheat bread from the tandoor.

Soft, light everyday whole-wheat bread.

Flaky, multi-layered whole-wheat bread.