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Originating from South India, papadams are sun-dried lentil wafers roasted or fried until crisp. They offer a nutty, smoky crunch and serve as a traditional prelude to meals.

A North Indian-inspired corn soup enriched with almond puree and cardamom. Slow simmering creates a creamy and nutty sweetness balanced by gentle spice.

Rooted in Mughal kitchens, this broth uses chicken bones simmered with cilantro stem and garam masala. Cream and fried onion lend richness, making it hearty yet delicate.

A regal lamb broth from Hyderabad, traditionally slow-cooked for depth. Black pepper, safron, and almond puree add warmth and depth to this restorative soup.

Inspired by the Banarasi paan culture, betel leaves are fried crisp and served with a delicate sweet yogurt foam, topped with a dry rose petal chutney, creating a playful street-food twist.

A modern fusion of Italian burrata with Indian mango salsa. Tangy tamarind-jaggery dressing contrasts creamy cheese, echoing India’s love for sweet-sour-spicy chaat.

Our version of the popular hot chaat. Spiced edamame and green peas cutlet is topped on traditional white vatana curry, served with sweet and spiced chutney and an inhouse spice blend.

From Kashmir’s lotus ponds, nadru (lotus stem) is sliced thin and fried until crisp. Its earthy sweetness and delicate crunch make it a prized snack across the valley.

Inspired by Mumbai’s grills-at-the-beach culture, corn ribs are charred and slathered with a pickled butter. Thecha ranch adds a fiery Maharashtrian punch to this playful plate.

A Mughal-era delicacy where hung yogurt is mildly spiced, stuffed in zucchini flowers and shallow-fried. Creamy inside with a crisp shell, it showcases a tangy richness with subtle spice.

A fiery, tangy, and rich Indian dish from the coastal town of Kundapur in Karnataka, India.

Lucknow’s kebab tradition re-imagined, ground chicken koftas enriched with cream, fried onion and saffron. Pan grilling yields a melt-in-mouth texture with creamy cardamom sauce.

Kurryleaf Fried Chicken, a South Indian twist on fried chicken, coated in curry leaf podi and crisp-fried. Served with spiced kewpie mayo.

Born in Nawabi kitchens for toothless royals, galouti kebabs are minced till silky and then smoked with charcoal and perfumed with meetha attar, grilled on an iron griddle and served on zafrani paratha

A Persian-inspired skewer of spiced minced meat grilled over an iron griddle. Smoky, bold, and robust.

Broccoli florets are generously coated with a cardamom infused cheese marinade and grilled in the tandoor till tender. Mild chilies add warmth to this creamy vegetarian kebab.

A Mughal-inspired pasanda style paneer stuffed with cheese and marinated in ajwain flavoured yogurt. Charcoal grilling imparts smoky depth, balanced by mint chutney.

A modern twist where creamy avocado is charred in a tandoor, paired with a zesty date-tomato chutney and feta reduction.

A fiery Indo-Chinese street-food staple, chicken wings are marinated with vinegar-soaked chilies. Charcoal grilling intensifies the smoky heat.

A khansama is a traditional Indian cook who played a central role in aristocratic and colonial kitchens. Khansama kebab is a blend of home made kebab spices, turmuric and yogurt, ehanced with dry methi leaves.

Classic chicken tikka meets American hot sauce. Boneless chicken grilled over coal and tossed with a creamy Buffallo sauce, making this kebab, smoky, spicy and tangy, a bold fusion of two barbecue cultures.

Boneless lamb cubes spiced with crushed and ground garam masala, coked in the clay oven.

Rustic lamb chops marinated in yogurt and poppy seeds, spiced with Bihari garam masala. Charcoal grilling gives them a smoky, earthy punch.

A hearty kebab made with thick slices of beef, inspired by the roadside grills across India, a culture which is a vibrant mix of Mughal heritage, Punjabi dhaba traditions and local street‑food innovation.

Mustard-marinated prawns grilled till charred. Yogurt and lemon balance the pungency, creating a bold coastal flavour.

Atlantic salmon fillet marinatd overnight in a creamy yogurt, enhanced with fine herbs and mild spiced. Chargrilled

A modern riff on Amritsari kulcha, stuffed with mushrooms and Philadelphia cheese. White truffle oil adds luxurious earthiness, while the tandoor imparts smoky char.

Inspired by Goa’s Portuguese legacy, homemade chicken sausage is spiced with vinegar and chilies. Stuffed into kulcha and cooked in the tandoor.

Our version of the popular aloo gobi, stuffed in bell peppers and baked. Served on a bed of spicy tomato curry

Assorted vegetables tossed with freshly ground spices in a onion-tomato curry with fresh cilantro.

Walnut-studded dumplings simmered in silky tomato-cashew curry. Mughal-inspired, perfumed with cardamom and meetha attar, indulgent yet delicate.

Delhi’s iconic makhani curry — paneer simmered in buttery tomato-cashew gravy. Dry fenugreek and cardamom lend smoky sweetness.

Alternate layers of sliced paneer and spicy vegetables, baked and placed on a bed of mildly spiced tomato sauce, resembling an Italian lasagne. Rich, silky, and mildly spiced.

A playful fusion of garlicky spinach with Italian burrata. Creamy spinach curry contrasts tangy cheese, marrying rustic and refined.

A Mughal-inspired tandoor cooked chicken breast stuffed with chicken kheema placed on a tomato-almond curry.

This creamy green chicken curry, cooked in mustard oil is a Hyderabadi wedding staple, cooked in a "lagan", a traditional, heavy-bottomed cooking vessel.

A silky chicken makhani, enriched with cashew and fenugreek. Creamy, mellow, and aromatic, a Nawabi indulgence.

A rich, aromatic curry that from Kashmir in northern India, beloved for its deep red color and fragrant spices. "Rogan" translates to oil, and "Josh" means heat or passion, together, creating a dish cooked in oil at intense heat, with a lot of passion.

A rich North Indian meat curry made with both mutton pieces and minced mutton, cooked together in a spiced dry gravy. The term 'rahra' comes from the cooking method of 'rahrna' which is similar to bhuna or slow frying imparting a mildly smoky and robust flavor.

A rustic Rajasthani dish with origins in the royal hunting expeditions of the past. Translates to "jungle meat", historically cooked with minimal ingredients, like ghee, red chilies, salt and game meat.

From the royal kitchens of India, lamb shanks braised in creamy white curry with kasuri methi, fried onion and cardamom. Mild spices and yogurt create a velvety, regal dish.

Mahi Mahi is gently cooked in a cashew curry enhanced with cilantro and fresh and dry fenugreek in this aromatic fish curry with a hint of tomatoes.

A coastal Goan staple, prawns simmered in coconut-tamarind curry. Tangy, spicy, and deeply aromatic. Best with steamed rice.

A Mughal breakfast stew, beef ribs simmered overnight in spiced broth. Smoky, hearty, and restorative.

The simplest staple across India, steamed basmati rice is fluffy and neutral. It acts as the canvas for curries and dals, absorbing spice and aroma.

A North Indian classic where rice is tempered with cumin seeds in ghee. Fragrant, earthy, and light, it’s a comforting everyday preparation.

Hyderabadi speciality. Bagar translates to tempering, is an aromatic dum rice preparation without any vegetables or strong spices.

Assorted vegetables tossed in basmati rice with cumin and fresh coriander.

Made with heirloom black rice from Assam, slow-cooked with lentils. Served with condiments and ghee.

American corn, green peas, beans and seasonal vegetables layered with spiced rice. Steamed and finished on dum.

A Parsi specialty from Mumbai, rice cooked with zereskh berries and yogurt-marinated chicken. Sweet-sour berries balance the savory richness.

The royal Hyderabadi tradition — marinated lamb and rice cooked together on dum with yogurt, mint, coriander and spices. Dum cooking results in aromatic tender meat and delicate rice grains infused with meaty flavours.

A celebratory dish where a whole lamb leg is slow-cooked for hours and served on a bed of bagara rice with a helping of lamb curry. Serves 5-6, offering smoky, rich and festive indulgence.

A homestyle preparation of split lentils tempered with curry leaves and lemon. Bright, tangy, and comforting, everyday Indian soul food.

A North Indian classic of black lentils and kidney beans simmered overnight. Finished with dhungaar, charcoal smoke.

Layered paratha enriched with fenugreek leaves. Flaky, earthy, and buttery, it’s a Punjabi winter staple.

Classic layered bread, crisp outside and soft inside. Garlic and chili butter add boldness.

Traditional, extremely thin Indian flatbread, soft enough to be folded like a handkerchief, often called "handkerchief bread".

Stuffed with paneer, dry fruits, and apricot. Sweet, rich, and festive, it reflects Kashmiri royal kitchens. Served with malai.

A modern indulgence, naan stuffed with assorted cheese and chilies, tandoor cooked.

Every Punjabi’s household hero. Potato stuffed paratha, spiced and flavoured with dry pomegranate seeds, corriader, chilies and cumin.

An assortment of India’s breads, offering variety in texture and flavour.

A Hyderabadi royal dessert of stewed apricots. Here re-imagined with mille-feuille layers, citrus cream, and praline crumble.

Traditional Indian and Kashmiri festive dessert made from ground rice cooked in milk and sugar

Latin American classic, sponge cake soaked overnight in 3 types of milk, flavoured with filter coffee from India made with 70% beans and 30% chicory and premium Belgian chocolate.

A decadent hot chocolate and pistachio dessert, with a warm, gooey, rich and molten pistachio-chocolate center. Served with malai kulfi

A Mughal-era winter delicacy from Old Delhi, milk froth whipped into airy clouds. Sweet, ethereal, and perfumed with saffron.