Our Menu

Crisp pastry, spiced potato and pea, tamarind and mint chutney.

Chickpea-battered onion fritters, chaat masala.

Wok-tossed paneer, bell pepper, scallion, Indo-Chinese chili glaze.

Crisp cauliflower, garlic-soy-ginger sauce.

Curry leaf, red chili and yogurt-marinated fried chicken.

Bombay-style batter-fried shrimp, lime, house masala.

Bone-in chicken, overnight yogurt marinade, charred over coals.

Cream, cashew and green cardamom, gently smoked.

Minced lamb, ginger, green chili, hand-rolled on skewers.

House paneer, peppers and onion, ajwain marinade.

Jumbo shrimp, carom seed, lemon and Kashmiri chili.

Chef's platter of four kebabs, mint chutney, grilled onion.

Tandoori chicken, tomato-fenugreek cream, a touch of honey.

Charred chicken, onion-tomato masala, bell pepper.

Kashmiri chili, yogurt and whole spice, slow-braised lamb.

Bone-in goat, ginger-garlic, home-style gravy.

Grilled paneer in a rich tomato-cream masala.

Black lentils simmered overnight with butter and cream.

Creamed spinach, mustard greens, house paneer.

Chickpeas, amchur, ginger and tomato.

Wok noodles, cabbage, carrot, scallion. Add chicken +$4.

Burnt garlic, house schezwan chili paste.

Crisp chicken, green chili, soy and vinegar glaze.

Long-grain basmati, saffron, fried onion, whole spice.

Bone-in goat, slow dum-cooked.

Seasonal vegetables, mint and saffron.

Clay-oven flatbread, brushed with butter.

Garlic and cilantro.

Flaky layered whole wheat bread.

Whipped yogurt, cucumber, cumin.

Steamed long-grain rice.

Warm milk dumplings in cardamom syrup.

Chilled paneer discs, saffron milk, pistachio.

Dense Alphonso mango ice cream.