Our Menu

Fresh tomatoes, coriander, garlic, spices; simmered and blended into a light aromatic soup.

Chicken stock, saffron, mild spices; slow-simmered into a fragrant golden broth.

Mixed vegetables, soy, vinegar, chilli; cooked into a spicy, tangy Chinese-style soup.

Chicken, vegetables, soy, vinegar, chilli; simmered into a hot, spicy, tangy broth.

Fresh cucumber, tomato, lettuce; tossed lightly for a crisp, clean salad.

Cucumber, onion, tomato, lemon; chopped fine and mixed with mild spices.

Paneer cubes marinated in yoghurt and spices; grilled until smoky and golden.

Paneer coated in mint–coriander marinade; grilled for a fresh herbal flavor.

Mushrooms stuffed with spiced cheese; marinated and roasted till tender.

Broccoli marinated in cream, cheese, and mild spices; grilled to a soft, creamy finish.

Hung curd, paneer, and herbs shaped into patties; pan-seared until crisp outside.

Spiced vegetable mince with herbs; slow-cooked and pan-seared for a melt-in-mouth texture.

Chicken marinated in yogurt, chili, and spices; roasted in a tandoor for smoky flavour.

Chicken marinated in mint–coriander paste; grilled to a fresh herbal finish.

Creamy cashew-based marinade; cooked until soft, mild, and juicy.

Chicken in a rustic, spiced marinade; charcoal-grilled for earthy flavours.

Chicken marinated with crushed black pepper; grilled for a spicy, peppery taste.

Minced chicken with herbs; skewered and grilled to smoky tenderness.

Spiced minced mutton; skewered and slow-grilled for rich, juicy flavour.

Soft minced mutton with aromatic spices; pan-seared for melt-in-mouth texture.

Prawns coated in spiced batter; deep-fried until crisp and red.

Fish cubes marinated in tandoori spices; grilled till flaky and smoky.

Yellow lentils cooked and tempered with garlic, cumin, and ghee for a smoky finish.

Black lentils slow-cooked with butter and cream for a rich, creamy texture.

Paneer simmered in a creamy tomato–butter gravy with mild spices.

Potatoes sautéed with cumin, chilli, and spices for a simple aromatic dish.

Okra cooked with double onions, spices, and herbs for a savory stir-fry.

Mushrooms in a spiced onion-tomato gravy; simmered until soft and flavorful.

Mixed vegetables cooked with creamy, mildly spiced gravy in a handi.

Mixed vegetables in a semi-dry, mildly spicy tomato-cream masala.

Paneer cubes simmered in a smooth spinach puree with mild spices.

Vegetables sautéed with capsicum and kadai spices for a bold, aromatic flavour.

Tandoori chicken simmered in a creamy tomato–butter gravy with mild spices.

Chicken cooked with curry leaves, spices, and coconut notes for a South-Indian aroma.

Chicken in spicy Madras-style masala; wrapped/finished with thin crisp layer.

Chicken stir-cooked with capsicum, tomatoes, and kadai spices for bold flavour.

Chicken in rich cashew-cream gravy with mild royal spices.

Chicken cooked with green masala, coconut, and herbs for a spicy tangy finish.

Tandoori chicken simmered in a creamy tomato–butter gravy with mild spices.

Chicken cooked with curry leaves, spices, and coconut notes for a South-Indian aroma.

Chicken in spicy Madras-style masala; wrapped/finished with thin crisp layer.

Chicken stir-cooked with capsicum, tomatoes, and kadai spices for bold flavour.

Chicken in rich cashew-cream gravy with mild royal spices.

Chicken cooked with green masala, coconut, and herbs for a spicy tangy finish.