Our Menu

Cubes of fresh paneer with peppers and onion, marinated in mint and carom seed, charred in the tandoor and served sizzling.

Hand-folded pastry filled with spiced potato and pea, fried to order and served with mint and tamarind chutneys.

Crisp wheat discs layered with chickpeas, whipped yoghurt, tamarind, pomegranate and chaat masala. Sweet, sour and cooling all at once.

Black urad lentils simmered overnight on a low flame with tomato, butter and cream. Deep, smoky and quietly rich.

Fresh spinach blitzed with garlic and green chilli, folded around house-made paneer and finished with cumin-tempered butter.

Half a corn-fed chicken marinated for a full day in yoghurt and toasted spice, roasted in the clay oven and served with lime and onion.

Line-caught white fish in a coconut and kokum curry with mustard seed and curry leaf. Bright, tangy and gently hot.

Warm milk-solid dumplings soaked in cardamom and rose syrup, served with a scoop of pistachio kulfi.

Poached chenna discs resting in saffron-scented reduced milk, scattered with slivered pistachio and dried rose.

Tiny gram-flour pearls bound with ghee and sugar syrup, rolled by hand and finished with a whisper of edible silver.

Alphonso mango kulfi layered with rose vermicelli, basil seed and chilled milk. Served tall, eaten with a spoon.

House signature — Alphonso mango pulp churned with thick yoghurt, a pinch of cardamom and crushed ice.

Assam leaf brewed with milk, ginger, green cardamom and clove. Poured at the table, the way it is at home.

Pressed pomegranate with rose syrup, lime and soda over ice. Cooling against the heat of the spice.

A curated list chosen to sit alongside spice — off-dry whites, soft reds and crisp lager. Ask your server for tonight's pairing.