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A globally renowned Indian snack, a triangular pastry made from a special dough, stuffed with spicy boiled potatoes, green peas, and the chef's magical spices. It's deep-fried to achieve a crunchy shell and served with a classic tamarind sauce.

Cauliflower tossed in a bold, tangy glaze, finished with toasted sesame and fresh chives.

Crispy fried potato cutlet and masala chickpeas topped with tamarind chutney, whipped sweet yoghurt, mint chutney along with fresh coriander and pomegranate peels.

Tandoori masala marinated fresh mushroom stuffed with a mix of cream cheese and cottage cheese.

A mouthwatering kebab crafted from mashed vegetables, fried onion, cashew nuts, and the chef's special touch.

Cottage cream stuffed with olives and mint inspired by the “Decadence of Awadh and Hyderabad”.

Basa fish marinated with garlic, lemon, carom seed, coated with flour and crisp fried

Chicken strips seasoned with ginger, curry leaves, shallots, and pepper.

Pineapple cut fresh squids tossed with shallot onion, fresh curry leaves, and black cardamom, finished with southern

Tender minced chicken marinated with hand-pounded chef's secret spices and cooked in a clay charcoal

Minced lamb, seasoned with select spices, smoked with clarified butter, and infused with the rich aroma of black

Fenugreek-infused creamy chicken finished in tandoor inspired by the “Decadence of the Nawabs of Awadh and

Chicken on the bone, marinated overnight with yogurt and a blend of spices, then chargrilled.

Rich black lentils simmered overnight, finished with butter and cream inspired by the “North West Frontier”.

Melange of vegetables cooked with mint, coriander, and coconut, tempered with mustard and chili inspired by the “Southern Coast”.

Masala-coated fried baby potato tampered with traditional yogurt, fennel powder ancient spices.

Ladyfinger tempered with asafoetida, and finished in an onion-tomato masala.

Farm fresh cottage cheese cooked with tomato, onion gravy finished with bell pepper, shallot onion and hand-pounded Indian spices.

Spinach and cottage cheese tempered with organic garlic, cumin, dry red chili.

Lychee filled with cottage cheese and nuts, cooked in rich tomato gravy.

Ladyfinger, Country fresh baby potato tempered with asafoetida and finished in onion tomato masala.

Cottage cheese cooked with homemade pickled onions & chilies, inspired by the “North West Frontier”.

Tandoori masala marinated cottage cheese cooked in a clay oven and finished in a rich tomato cashew nut gravy

A medley of garden-fresh veggies cooked in an onion and tomato gravy, enhanced with a hint of coconut cream.

Yellow lentils cooked with chilies, and tomatoes, tempered with mustard and curry leaves inspired by the “Southern Coast”.

Chicken tikka simmered in cashew and tomato gravy inspired by the “North West Frontier”.

Chef special semi-gravy curry cooked in onion, tomato base, and selected Himalayan spices.

Fresh Lamb cooked in Chef's special Awadhi spices and creamy sauce.

An authentic curry from the Chettinad region of southern India made with coconut, whole red chilies, mustard seeds, and curry leaves.

Succulent fish cooked with onions, tomatoes, fenugreek, and spring onions.

Masala marinated pan-fried Kingfish simmered in tangy yogurt and onion gravy, inspired by the “Southern Western Coast”.

Lamb cubes cooked with Goan vinegar, chili paste, and spices from Southern India.

Succulent Lamb cubes cooked in spinach puree, flavored with fenugreek and hand-pounded spices.

Himalayan grass-fed goat meat cuts cooked in refined butter with traditional secret spices.

Boneless chicken cooked with diced onion, capsicum, and thick gravy.

Baby lamb curry, slowly braised with fennel, saffron, and Kashmiri chilies, inspired by the 'North West Frontier' cuisine.

New Zealand beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil, inspired by the “Southern Western Coast”.

Slow cooked chicken with roasted nuts, fresh cream, and spices inspired by the “Decadence of the Nawabs of Awadh and Hyderabad”.

Lamb cubes cooked with rich coconut, peppercorn, curry leaves, and aromatic spices.

Succulent fish tikka cooked with onions, tomatoes, fenugreek, and spring onions, inspired by the “North West

A boneless chicken cooked with creamy coconut & mango-based gravy.

Lamb shank marinated overnight with the Chef's selected spices and herbs, slowly cooked to perfection to preserve the meat's tenderness and flavor.

Freshwater prawn cooked in hot vindaloo sauce finished with a hint of sweet and sour.

Selected mix seafood marinara cooked in coastal spiced curry with chilies spices and coconut milk, inspired by “Gorgeous Puducherry”.

Carefully selected Goat cuts cooked with Rajasthani chilli, homemade masalas and finished with fresh coriander.

Tender pieces of chicken tikka cooked in a tomato and onion-based aromatic sauce.

Wholemeal wheat bread.

Plain flour leavened, hand-stretched, and baked in the heat of tandoor.

Classic naan topped with butter.

Fragrant basmati rice cooked over dum with lamb chunks, herbs, and spices.

Fragrant basmati rice cooked over dum with goat chunks, caramelized onion, and spices.

Fragrant basmati rice cooked over dum with goat chunks, caramelized onion, and spices.

Fragrant basmati rice cooked over dum with beef chunks, caramelized onion, and spices.

Fragrant basmati rice cooked in crackled cumin seeds and peas.

Flavoursome Indian Basmati rice cooked to perfection.

Fragrant basmati rice cooked over dum with fresh garden veggies, spices and herbs.

Brownie topped with generous pouring of melted chocolate.

Balls of all-purpose flour mixed with milk solids thickened by heating in pan and flavoring spices, deep fried and soaked in sugar syrup.

A creamy, delicious rice pudding made with Himalayan-grown rice, milk, saffron, and cardamom inspired by the “Mughlai cuisine”.