Crafted fresh, every plate

Cottage cheese marinated in spiced yogurt, chargrilled in the tandoor.

Crisp fried chicken tossed with curry leaves, chilli and garlic.

Button mushrooms in a smoky yogurt marinade, finished over coals.

Slow-simmered tomato broth tempered with cumin and cracked pepper.

Slow-cooked chicken in a rich tomato and butter gravy.

Cottage cheese in a velvety tomato, cashew and cream gravy.

Black lentils simmered overnight with butter and cream.

Coastal curry of kingfish in coconut, kokum and red chilli.

Dum-cooked aromatic rice layered with spiced chicken and saffron.

Seasonal vegetables and basmati sealed and slow-cooked on dum.

Leavened flatbread with garlic and coriander, from the tandoor.

Flaky, multi-layered whole-wheat flatbread.

Warm milk dumplings soaked in cardamom-rose syrup.

Saffron-soaked fried bread with rabri and pistachio.

Spiced tea brewed with ginger, cardamom and fresh milk.

Strong, frothy decoction coffee served the traditional way.