Soft paneer cubes marinated in spiced yoghurt, chargrilled in a tandoor. Served with mint chutney.

Crispy deep-fried chicken tossed with curry leaves, green chillies, and yoghurt. A South Indian classic.

Spinach and green pea patties with spiced potatoes, pan-fried until golden. Served with tamarind chutney.

Minced lamb with ginger, garlic, and aromatic spices, skewered and cooked in a clay oven. Served with onion rings.

Tender chicken in a velvety tomato-butter cream sauce, slow-cooked with aromatic spices. Pairs perfectly with naan.

Slow-cooked overnight black lentils and kidney beans enriched with butter and cream. A hearty North Indian staple.

Aromatic Kashmiri-style braised lamb cooked with whole spices, fennel, and dried ginger. Deep, warming flavour.

Coastal-style fish curry cooked in fresh coconut milk with mustard seeds, curry leaves, and green mangoes.

Fresh cottage cheese in a smooth spinach gravy with garlic, ginger, and a touch of cream. Best with tandoori roti.

Soft leavened bread baked in a clay tandoor, brushed with generous butter. The perfect accompaniment to any curry.

Whole wheat flatbread cooked directly on the inside walls of the tandoor. Light, slightly charred, deeply satisfying.

Fluffy tandoor naan topped with minced garlic, fresh coriander, and butter. A firm crowd favourite.

Soft leavened bread stuffed with spiced mashed potato and onion, baked in the tandoor. Rich and filling.

Basmati rice layered with marinated chicken, caramelised onions, saffron, and whole spices. Slow-cooked sealed in dough.

Fragrant basmati rice cooked with garden vegetables, saffron, whole spices, and fried onions. Served with raita.

Plain long-grain basmati rice, perfectly steamed. Best alongside any of our curries.

Chilled blended yoghurt with sugar and a pinch of cardamom. Cooling and creamy — a classic with biryani.

Chilled rose syrup drink topped with fresh basil seeds. Fragrant, sweet, and wonderfully refreshing.

Blended iced coffee with full-cream milk and a hint of vanilla. Rich, smooth, and deeply satisfying.

Traditional spiced tea brewed with ginger, cardamom, cinnamon, and cloves in full-cream milk. The perfect finisher.

Soft milk-solid dumplings soaked in rose and cardamom sugar syrup. Served warm with a sprinkle of pistachios.

Fried bread triangles topped with thickened saffron rabri, silver leaf, and roasted nuts. A Mughal royal dessert.

Dense, creamy Indian ice cream set on a stick — rich with pistachio, cardamom, and reduced saffron milk.