Chicken breast marinated in a rich blend of cream, yogurt, and premium saffron, char-grilled.

Protein-rich soya chunks marinated in a creamy spiced yogurt and grilled in the tandoor.

ender lamb chops marinated in fresh cilantro, mint, and ginger, grilled to perfection.

Fresh Atlantic salmon fillets infused with carom seeds and tandoori spices.

Whole pomfret marinated in a traditional red tandoori masala and roasted until smoky.

Bone-in chicken marinated overnight in yogurt, garlic, ginger, and traditional tandoori spices, roasted in the clay oven.

Jumbo shrimp marinated with yogurt, herbs, and aromatic Indian spices, grilled in the tandoor.

Fresh paneer cubes marinated in yogurt and spices with onions and bell peppers, grilled in the tandoor.

Tender fish or shrimp in tangy coconut milk gravy with raw mango, mustard seeds, and curry leaves.

Fresh lobster slow-braised in rich Malabar masala with coconut, fennel, Kashmiri chilli, and kokum.

Slow-braised lamb shank in Kashmiri rogan josh gravy, served over saffron basmati rice with fried shallots and fresh mint.

Traditional slow-braised curry prepared in a sealed clay pot with tomatoes and onions.

Signature regional goat curry, slow-simmered with bone-in meat for deep, complex flavor.

Fiery South Indian dish cooked with roasted coconut and 18 signature spices.

Tandoori chicken pieces simmered in a velvety, buttery tomato sauce.

Fresh paneer cubes in a silky, mildly sweet tomato-cream gravy.

Paneer sautéed with bell peppers and coriander seeds in a thick, spicy gravy.

Chickpeas simmered in a savory tomato-onion gravy with traditional Indian spices, ginger, and fresh cilantro.

Tandoor-roasted eggplant mashed and sautéed with ginger and spices.

Paneer and green peas cooked in a creamy sauce with fresh fenugreek leaves.

Lentils slow-cooked and tempered with cumin, garlic, and spices, finished with a rich, aromatic tadka.

Traditional bone-in chicken slow-cooked with aged basmati rice and saffron.

Tender boneless chicken layered with fragrant basmati and caramelized onions.

Slow-cooked goat on the bone, layered with saffron-scented basmati rice.

Succulent lamb pieces dum-cooked with basmati rice and whole spices.

Jumbo shrimp layered with aromatic basmati, fried onions, and coastal spices.

Grilled paneer cubes nestled in saffron basmati with nuts and caramelized onions.

Seasonal vegetables and basmati rice slow-cooked with whole spices and fresh herbs.

Golden boiled eggs dum-cooked with fragrant basmati, birista onions, and warming whole spices.

Soft, freshly baked tandoor naan served plain or brushed with rich melted butter.

Fresh tandoor-baked naan topped with garlic and butter for a rich, aromatic flavor.

Soft tandoor naan stuffed with spicy green chillies for a bold kick of heat.

Traditional whole wheat flatbread baked fresh in the tandoor for a wholesome flavor. Tag: Bread

Soft tandoor-baked bread stuffed with a savory onion filling and finished with butter.

Traditional South Indian flaky layered flatbread, pan-cooked until golden and crisp.

Whole wheat paratha served plain or flavored with fresh mint, cooked until perfectly flaky.

Two warm, syrup-soaked milk-solid dumplings infused with rose water and cardamom, served alongside a scoop of vanilla bean ice cream.

Slow-cooked carrots simmered in whole milk, ghee, and sugar with cardamom and pistachios — served warm, crowned with a scoop of cold vanilla ice cream.

Traditional pan-fried wheat flour pancakes soaked in sugar syrup, served with thick, reduced sweetened milk (rabri) scented with saffron and cardamom.

Royal bread pudding — thick-cut fried brioche soaked in rose-cardamom syrup, smothered in rich saffron rabri and garnished with crushed pistachios and edible silver leaf.

Warm dark chocolate fondant cake with a molten center, plated with a scoop of house vanilla ice cream and a dusting of cocoa powder.

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