Tandoor-grilled chicken in a creamy tomato gravy with fenugreek and butter. House signature.
Cubes of tandoori chicken simmered in a spiced tomato cream sauce.
Goan-style fiery lamb curry with vinegar, garlic, and red chilies. Authentically spicy.
Fresh paneer cubes in a creamed spinach and mustard greens curry.
Hand-stretched flatbread baked in tandoor, brushed with garlic butter and cilantro.
Aged basmati layered with marinated chicken, saffron, fried onions, mint. Served with raita.
House-made yogurt drink blended with Alphonso mango and a touch of cardamom.
Flaky pastry stuffed with spiced potatoes and peas, served with tamarind chutney.
Slow-braised bone-in goat in onion-tomato gravy with whole spices.
Chickpeas simmered with onions, tomatoes, ginger, and a punchy tamarind finish.
Warm milk dumplings soaked in cardamom-rose syrup. Two pieces.
Yogurt-marinated chicken char-grilled in clay tandoor. Smoky, blackened, juicy.