Old Delhi Butter Chicken (Boneless)
Slow-simmered tandoori chicken morsels in a velvety, smoked vine-ripened tomato & fenugreek gravy finished with cultured white butter.
Slow-simmered tandoori chicken morsels in a velvety, smoked vine-ripened tomato & fenugreek gravy finished with cultured white butter.
Urad lentils slow-cooked for 24 hours on slow charcoal embers with organic cream, fresh churned butter, and mild Kashmiri spices.
Malai paneer cubes marinated in hung curd, yellow mustard oil, roasted ajwain, and chargrilled in a clay tandoor.
Melt-in-mouth smoked lamb patties infused with 32 secret Awadhi potli spices, served over mini roomali rotis.
Aged long-grain basmati rice and tender baby goat shank slow-cooked in a sealed handi with saffron, kewra, and golden fried potatoes.
Fresh seasonal vegetables, organic paneer, and caramelized shallots layered with royal basmati rice, rose water, and pure ghee.
Smoked tandoori paneer cooked in a rich onion-tomato gravy with bell pepper juliennes, ginger slivers, and fresh cream.
Slow-braised mutton shanks in an aromatic gravy scented with Kashmiri chillies, shallot paste, and dried ginger.
Leavened flatbread brushed with white truffle infused butter, roasted minced garlic, and fresh coriander.
Mughlai flaky saffron layered paratha cooked on an inverted griddle with pure desi ghee.
Crisp ghee-fried milk bread steeped in saffron sugar syrup, topped with thick reduced malai rabdi, silver leaf, and pistachios.
Fresh khoya dumplings stuffed with green cardamom and pistachio, served warm in Kannauj rosewater syrup.
Thick churned creamy yogurt infused with Kashmiri saffron strands, crushed pistachios, green cardamom, and fresh clotted malai in an earthenware matka.
Farm-fresh boiled eggs chargrilled in tandoor spices, layered with fragrant aged basmati rice, caramelized onions, kewra, and whole mint.
Crisp layered egg paratha parcel stuffed with farm eggs, chopped shallots, green chillies, fresh mint, and tandoori seasoning.
Ringna No Olo (Smoked Brinjal), Sev Tameta Nu Shaak, Gujarati Sweet-Tangy Dal, Steamed Bhaat, 3 Ghee Phulkas, Bajra No Rotlo with fresh White Butter & Jaggery, Roasted Papad, Chaas, and Warm Gulab Jamun.
Paneer Butter Masala, 24-Hour Dal Makhani, Pindi Chole, Cumin Basmati Pulao, 2 Butter Naan, Boondi Raita, Sirka Onions, and Khoya Gulab Jamun.
Butter Chicken, Kashmiri Mutton Rogan Josh, Chicken Seekh Kebab (2 pcs), Dum Biryani Rice, 2 Flaky Roomali Rotis, Burani Raita, and Shahi Tukda.
Traditional winter slow-cooked pot stew with surti papdi, purple yam (kand), sweet potatoes, baby brinjals, and fenugreek muthiyas.
Clay-roasted smoked eggplant mash sautéed in fresh green spring garlic and groundnut oil. Served with Bajra Rotlo & Makhan.
Sweet, spicy, and tangy vine tomato curry topped with crisp spiced Ratlami chickpea sev and fresh coriander.
Steamed fermented gram flour and rice cakes tempered with mustard seeds, curry leaves, and green chillies.
Sweet-sour yogurt and besan curry served with soft comforting moong dal khichdi, pure ghee, and roasted papad.
Spiced whole wheat flatbreads kneaded with fresh fenugreek leaves, yogurt, and sesame seeds.
Thick hand-patted pearl millet flatbread served with fresh churned white butter and organic desi jaggery.
Baked savory fermented lentil-vegetable cake filled with bottle gourd and carrots, topped with crackling sesame and mustard seeds.
Spiced whole-wheat pasta strips simmered in sweet-tangy toor dal with peanuts, kokum, and pure ghee.
Delicate, tightly rolled sheets of gram flour and buttermilk tempered with mustard seeds and fresh coconut.
Crispy carom chickpea strips served with hot saffron syrup jalebis, spicy fried green chillies, and raw papaya relish.
Comforting spiced potato curry cooked in cumin, ginger, and jaggery-tomato gravy with 4 hot puffed wheat puris.
Crisp fried golden pastry shells filled with spiced fresh green pigeon peas (tuvar lilva), ginger, and green chillies.
Strained creamy yogurt whipped with cardamom and saffron, paired with 4 hot puffed wheat puris.
Rich roasted gram flour and desi ghee traditional fudge scented with nutmeg, cardamom, and almond slivers.
Pureed mustard greens cooked in brass pots served with yellow cornmeal flatbreads, white butter, and jaggery.
Dark spiced dry chickpea masala with giant fried puffed bhaturas, pickled carrots, and green chillies.
Clay-tandoor baked crisp layered bread stuffed with spiced potato and paneer, served with spicy chole.
Yogurt and yellow mustard oil marinated whole spring chicken roasted over live charcoal embers.
Tender chicken pieces tossed with freshly pounded whole coriander seeds, dry red chillies, and bell peppers.
Kashmiri kidney beans slow-simmered in thick onion-ginger-tomato gravy over fragrant cumin basmati rice.
Spiced minced chicken and cashew-cheese skewers grilled over live charcoal with mint dip.
Ajwain-seasoned gram flour crusted crisp fried river fish fillets served with mint-radish relish.
Pan-roasted tender mutton pieces braised dry in caramelized onions, garlic, and whole garam masala.
Sour yogurt besan curry loaded with crispy onion-fenugreek fritters, served over steaming basmati rice.
Classic velvety tomato-butter-cashew gravy with soft paneer cubes and crushed dried fenugreek.
Royal Mughlai preparation in a fragrant white cashew, melon seed, and saffron-cardamom creamy gravy.
Paneer and crunchy bell peppers tossed in fresh-roasted whole coriander and red chilli kadhai masala.
Paneer cubes gently simmered in vibrant garlicky spiced spinach gravy with pure desi ghee.
Homestyle comforting green peas and fresh paneer curry simmered in mild spiced tomato-ginger sauce.
Stuffed paneer sandwich slices (dry fruits & khoya) shallow-fried in an onion-cashew satin gravy.
Scrambled fresh cottage cheese tossed with green chillies, onions, tomatoes, and coriander with 2 butter toasts.
Prepared with two variations of onions (caramelized onion gravy and crunchy shallot cubes) in spicy masala.
Crispy fried paneer cubes tossed with dark soy sauce, green chillies, garlic, and crunchy bell peppers.
Melt-in-mouth paneer and potato dumplings stuffed with mawa and dry fruits in a silky golden gravy.
Cooked in traditional clay handi with fresh curd, roasted spices, and rich tomato paste.
Grilled tandoori tikka pieces folded into a spicy, chunky red tomato-capsicum masala gravy.
Tangy and spicy paneer cooked with pickling spices (mustard, fennel, kalonji, methi) and yogurt.
Grilled juicy patty with melted cheddar, crisp lettuce, tomato, sliced pickles, and signature house burger sauce.
Spiced potato-peas patty with mint mayo, sweet tamarind glaze, sliced tomatoes, and crisp onions in a brioche bun.
Chargrilled seasoned patty glazed with smokey hickory barbecue sauce, melted sharp cheddar, and caramelized onions.
Buttermilk-fried crispy chicken breast dipped in fiery peri-peri seasoning with creamy purple cabbage slaw.
Panko-crusted fresh cottage cheese patty topped with rich makhani gravy mayo and crunchy lettuce.
Charred boneless chicken breast marinated in yogurt and tandoori spices, topped with mint mayo and pickled onions.
Butter-sautéed garlic mushrooms and melted Swiss Emmental cheese over a juicy grilled patty.
Ultra-thin, crispy-edged pressed double patties with double American cheese and secret smash relish.
Golden breaded fish fillet with tangy caper tartar sauce, melted cheese, and shredded iceberg in a toasted bun.
Mexican-spiced black bean patty with smashed avocado, tomato salsa, and vegan garlic aioli in a multigrain bun.
Slow-cooked shredded meat steeped in pan juices inside mini buttered brioche buns with honey mustard.
Two large patties, double melted cheese, special thousand-island spread, and crisp pickles.
San Marzano tomato sauce, fresh buffalo mozzarella, fragrant sweet basil, and extra virgin olive oil.
Tandoori spiced paneer cubes, rich makhani base, crisp bell peppers, red onions, and kasuri methi.
Smoked chicken tikka, spiced tomato sauce, red paprika, pickled jalapeños, and melted mozzarella.
Classic cured pepperoni slices, spicy marinara sauce, and bubbly molten mozzarella.
Onions, crisp capsicum, button mushrooms, sweet corn, black olives, and ripe tomatoes over mozzarella.
Mozzarella, Gorgonzola, Parmesan Reggiano, and creamy Ricotta cheese on a white garlic base.
Grilled chicken shreds tossed in sweet-smoky BBQ sauce with red onions, cilantro, and smoked cheese.
Peri-peri marinated paneer, spicy red pepper sauce, pickled red paprika, and mozzarella.
Wild sautéed mushrooms, white truffle oil drizzle, mozzarella, and sweet roasted garlic cloves.
Molten liquid cheddar and mozzarella cheese filling sealed inside a double crust, topped with herbs.
Garlic slivers, dried oregano, sea salt, crushed San Marzano tomatoes, and extra virgin olive oil (cheese-free).
Smoked chicken tikka shreds, sweet caramelized pineapple chunks, and bubbly mozzarella.
Slow-simmered spiced cauliflower, potato, and green pea mash on a heavy tawa laden with melting Amul butter, served with 2 golden butter-toasted Ladi Pavs, chopped onions, and lemon wedges.
Our signature slow-cooked tawa bhaji smothered under a thick golden blanket of melted processed cheddar cheese and pure butter, with 2 butter-glazed pavs.
Soft bakery ladi pav stuffed and pan-tossed in pungent spicy garlic-tomato onion tadka with fresh coriander and desi butter.
Iconic street sandwich triple-layered with spiced mustard potato filling, sliced beetroot, cucumber, juicy tomatoes, fiery green chutney, and melted processed cheese grilled crisp.
Pan-seared button & shiitake mushrooms in white truffle butter, caramelized balsamic onions, and gooey smoked gouda cheese on thick artisanal sourdough.
Triple-decker toasted sandwich with tender tandoori chicken shreds, sliced boiled egg, sharp cheddar cheese, lettuce, and honey-mustard herb mayo.
Pure Ratnagiri Alphonso mango pulp churned with rich sweet cultured yogurt, finished with fresh diced mangoes and chopped mint.
Fragrant Kannauj rose syrup blended with thick sweet lassi, loaded with mini warm gulab jamun bites and roasted pistachio crumble.
Nutrient-rich dried Turkish figs (anjeer), roasted almonds, cashews, and dates blended with thick churned yogurt and organic forest honey.
Refreshing churned country yogurt with roasted cumin powder, rock salt, fresh mint, ginger slivers, and crushed green chillies.
Chilled full-cream milk steeped with saffron, almonds, pistachios, cardamom, fennel, and rose petals.
Ultra-thick milkshake with Belgian chocolate ice cream, organic milk, and rich hazelnut spread.
Thick Alphonso mango shake topped with mango ice cream, tutti-frutti, and roasted dry fruits.
Chilled rose milk with sweet basil seeds (sabja), cornstarch vermicelli, and Madagascar vanilla ice cream.
Slow-boiled creamy milk infused with green pistachios, saffron, and fresh clotted malai.
Blended vanilla bean ice cream, whole dairy milk, and crushed crispy Oreo chocolate cookies.
Fresh custard apple pulp blended with rich condensed milk, cream, and green cardamom.
Strong chicory-coffee decoction blended with chilled full-cream milk and vanilla ice cream.
Fresh Mahabaleshwar strawberries, cream cheese blend, and crushed graham cracker crumble.
Comforting spiced milk with fresh organic Lakadong turmeric, black pepper, cinnamon, and wild honey.
Light churned yogurt drink with roasted cumin, green chillies, ginger, and black salt.
Natural dried Turkish figs and Medjool dates pureed with full-cream milk, almonds, and honey.
Butterscotch praline cashew chips blended with golden salted caramel drizzle and ice cream.
Rich whole cashew-nut paste and sun-dried fig thick drink served ice-chilled with cardamom.
Sweet caramel-like fresh Dahanu sapota fruit blended smooth with chilled full-cream milk.
Crisp sparkling club soda, freshly squeezed key lime, sugar syrup, and Himalayan black salt.
Tangy jamun and black plum syrup, roasted cumin, black salt, and sparkling high-fizz soda.
Muddled garden mint leaves, fresh lime wedges, organic cane sugar syrup, and fizzy lemon soda.
Spicy roasted cumin, rock salt, tamarind pulp, green chilli essence, and high-fizz club soda.
Citrusy blue curacao syrup, sparkling soda, fresh key lime, and crushed ice.
Coastal Indian wild mangosteen (kokum) extract with roasted cumin, lime, and fizzy soda.
Spicy fresh ginger reduction, wild honey, key lime, and chilled sparkling club soda.
Crisp sour green apple reduction, fresh garden mint, and carbonated sparkling water.
Fresh pressed watermelon juice, muddled Italian sweet basil, lime, and sparkling water.
Charcoal-roasted raw green mango pulp, mint, rock salt, cumin, and fizzy sparkling soda.
Tangy tropical passionfruit puree, citrus soda, crushed mint, and key lime.
Tart ruby cranberry juice, fresh garden rosemary sprig, lime, and bubbling club soda.
Sweet Italian white peach puree, club soda, and a float of sweet vanilla dairy cream.
Fresh pressed Nagpur orange juice, Ceylon cinnamon syrup, and chilled sparkling soda.
Ripe pink guava nectar with a red chilli powder-rock salt rim and chilled sparkling soda.
Thick, golden-crisped rice crepe roasted lavishly in fresh churned white butter (benne), stuffed with spiced potato palya and served with fiery red garlic chutney & coconut chutney.
Signature crispy golden crepe layered with spicy-tangy red chili, garlic, and chana dal chutney paste, stuffed with spiced potato mash and served with Udupi sambar.
Paper-thin, crispy crepe generously basted with fragrant A2 molten desi ghee and dusted with spicy roasted lentil gunpowder (karam podi).
Lacy, netted, ultra-crunchy semolina crepe flavored with cumin seeds, crushed black pepper, green chilies, and curry leaves, filled with potato onion masala.
Traditional whole green gram (moong dal) crepe topped with chopped onions, ginger, and green chilies, stuffed with hot upma and served with spicy Allam (ginger) pachadi.
Trio of paper-thin, delicate, melt-in-the-mouth unfermented rice crepes from coastal Mangalore, served with coconut chutney and sweet jaggery-coconut milk.
Trio of cloud-soft, spongy golden dosas served with rich Bangalore style mixed vegetable coconut sagu and freshly grated coconut chutney.
Crisp, perforated semolina crepe generously layered with finely chopped caramelized red shallots, roasted cashews, and fresh cilantro.
Legendary three-layered thick spongy dosa from Madurai topped with spiced minced filling, black pepper Chettinad gravy, and cooked on a cast iron tawa with pure ghee.
Artisanal crispy roast dosa loaded with melted cheddar & mozzarella, green chilies, and aromatic podi butter glaze.
Plate-sized pillowy-soft steamed rice cakes drenched in hot artisanal desi ghee and liberally coated with roasted spicy gun powder (podi).
Traditional temple-style steamed idlis seasoned with whole black peppercorns, cumin, dry ginger (sukku), curry leaves, and roasted cashews in pure ghee.
Golden-crisp on the outside, fluffy and airy on the inside lentil doughnuts spiced with black pepper, fresh ginger, and curry leaves, served with piping hot sambar.
Golden crispy-crusted, soft-centered spherical dumplings made from seasoned fermented batter cooked in cast-iron dimpled pans with shallots, mustard, and curry leaves.
Fermented rice & coconut milk bowl-shaped hoppers with pillowy soft centers and lacy crisp edges, served with aromatic coconut milk vegetable stew.
Steamed nests of delicate rice noodles served with sweet cardamom-infused fresh coconut milk and spicy vegetable kurma.
Golden puffed whole wheat pooris served with coastal Karnataka yellow potato sagu tempered with mustard seeds, green chilies, and coconut paste.
Velvety porridge of short-grain rice and moong dal slow-cooked and tempered in pure ghee with whole black peppercorns, cumin, crunchy roasted cashews, and fresh ginger.
Iconic Bangalore dual tiffin pairing spicy vegetable semolina khara bath alongside saffron-infused sweet pineapple ghee kesari bath.
Crisp medu vadas steeped in velvety, chilled spiced yogurt tempered with mustard, hing, ginger, and garnished with roasted cumin, boondi, and coriander.
Iconic one-pot dish of short-grain rice, toor dal, and native vegetables cooked with rich artisanal bisi bele bath spice blend, drenched in hot ghee and topped with fried boondi.
Soothing soft rice mashed with thick set curd, whole cream milk, green chilies, ginger, and pomegranate pearls, tempered with mustard, curry leaves, and urad dal.
Traditional temple-style tangy rice tossed in a spicy-sour paste of aged tamarind reduction, roasted peanuts, sesame seeds, dried red chilies, and asafoetida.
Aromatic turmeric-hued rice tossed with freshly squeezed lemon juice, crunchy roasted peanuts, green chilies, mustard seeds, and curry leaves.
Authentic northern Kerala biryani cooked with fragrant short-grain Jeerakasala rice, caramelized shallots, cashew nuts, raisins, and aromatic spices in a slow dum pot.
Fragrant rice tossed with freshly grated coconut, roasted cashews, split chickpeas, mustard seeds, and ginger tempered in pure cold-pressed coconut oil.
Regal long-grain basmati rice layered with saffron milk, marinated vegetables/cottage cheese, mint, and fried onions slow-cooked on charcoal embers.
Spiced South Indian style tomato pilaf infused with fennel seeds, fresh mint, coriander, and bay leaves, served with cool cucumber coconut raita.
Aromatic lentil stew cooked with drumsticks, Madras shallots, yellow pumpkin, and freshly roasted coconut-coriander-byadgi spice paste.
Fiery, deep-crimson Tamil curry loaded with peeled whole garlic cloves, shallots, and tomatoes slow-cooked in a tangy tamarind-sesame oil gravy.
Soothing, delicate curry of tender carrots, green peas, potatoes, ginger, and green chilies simmered in rich first-press coconut milk and tempered with coconut oil.
Clear, zesty digestive broth simmered with ripe tomatoes, crushed Tellicherry black peppercorns, cumin, garlic, and fresh curry leaves.
Tender baby brinjals slit and stuffed with roasted peanuts, sesame seeds, and spices, simmered in a rich, tangy tamarind reduction with gingelly oil.
Creamy yellow toor dal cooked with tart, tangy Andhra red sorrel leaves (gongura), green chilies, and tempered with crushed garlic and mustard.
Grand feast preparation of 9 native vegetables cooked in a coarse coconut-cumin-green chili paste, finished with sour curd and a drizzle of raw virgin coconut oil.
Sweet, tangy, and spiced yogurt curry cooked with whole ripe sweet mangoes, turmeric, green chilies, and tempered with fenugreek seeds and coconut.
Comforting homestyle Tamil curry of tender cabbage and split yellow moong lentils simmered in a coconut-cumin paste with mustard tempering.
Intensely aromatic semi-dry curry crafted with freshly roasted Tellicherry black peppercorns, star anise, stone flower (kalpasi), shallots, and fresh curry leaves.
Legendary coastal Mangalorean delicacy where fresh paneer cubes are slow-roasted in copious amounts of pure desi ghee with a crimson paste of Byadgi chilies and whole spices.
Crisp, wafer-thin dry rice flakes served with a rich, spiced coconut-based Mangalorean curry meant to be poured over the crisp rottis.
Clay-pot simmered coastal curry made with raw tangy mango slices, turmeric, ginger, and thick coconut milk tempered with curry leaves.
Steamed broken-rice spherical dumplings from the Kodagu hills served with a dark, robust spiced gravy flavored with authentic native spices.
Fiery and rich semi-dry Andhra curry cooked with buttons of fresh mushroom, whole roasted cashews, poppy seeds, and crushed Guntur red chilies.
Strong, intensely aromatic coffee decoction brewed in traditional brass filters with 80:20 plantation peaberry chicory blend, frothed with boiled whole milk.
Melt-in-the-mouth royal sweet made from roasted besan (gram flour), sugar syrup, and generous cascading amounts of pure A2 desi ghee.
Delicate, chilled pudding prepared from fresh tender coconut pulp (malai), tender coconut water, reduced milk, and fragrant green cardamom.
Legendary Kerala temple dessert made by slow-simmering steamed rice pasta flakes (ada) in thickened milk, caramelized sugar, and cardamom for hours.
Rich, glistening sweet semolina pudding cooked in pure ghee with fresh juicy pineapple chunks, saffron threads, and roasted golden cashews.
Soft, golden thin flatbreads stuffed with a sweet, aromatic mixture of slow-cooked chana dal, organic jaggery, and cardamom, served warm with molten ghee.
Famous cooling drink of Madurai made with almond gum (badam pisin), nannari root syrup, condensed reduced milk (basundi), and rich vanilla ice cream.