Main Menu

Steam cooked potato barrels delicately hollowed by hand, filled with herbed cottage cheese, stir-fried potato spheres, green peas & sweet sultanas , immersed in a lush masala sauce.

An enduringly popular North Indian style paneer recipe slow cooked in a rich tomato based gravy laced with spices & fresh green peas.

Yuvraj Singh’s Favourite – Former all-rounder Indian Cricketer; First-ever Indian batsman to send six balls over the boundary in a row and was the Man of the Tournament in the 2011 ICC Cricket World Cup.

Soft & delicate hand-made dumplings of garden fresh vegetables, enlivened with exotic herbs & spices, dunked in a creamy onion-spinach gravy.

A die-hard combo whish is a must-try.

Assorted whole vegetables & fresh cottage cheese marinated in sharp mustard oil, turmeric and black pepper-infused hung yoghurt, glazed golden in the tandoor and served with fresh mint & coriander chutney.

Chargrilled prawns, rounded out with smoky flavour from bulbs of garlic twisted whole, served with satin smooth spicy tomato & onion relish.

King prawns marinated & grilled in tandoor oven, simmered in a rich creamy tomato sauce with hints of cumin & coriander.

A fest for the senses every time.

Lobster tail simmered with five spices, peppers, onion and green chillies.

Panch Poran:  A whole flavourful spice blend from eastern India consist of cumin seeds, fennel seeds, nigella seeds, mustard seeds & fenugreek seeds in equal portions.

Mussels, seasonal fish and prawns poached in Konkani style with chef’s special herbs and spices, delicately flavoured with coconut milk.

Konkani – An ethno-linguistic community, originated from coastal Karnataka, Kerala, Goa & Mumbai.

An exhilaratingly spicy, fleshy tilapia fillets marinated in an exquisite chettinad fiery masala paste along with red chillies & poppy seeds, finished with coconut milk.

“Chettinad” – A small village in the southern Tamil Nadu state of India. Bring some magic to your plate with this southern style fish curry.

Chicken curry enriched with cashew nut paste and delicately flavoured with green cardamom, fennel seeds and saffron.

Cubes of chicken breast bathed in an authentic malabari sauce made with a myriad of spices and herbs, coconut milk & mustard seeds, finished with tamarind and curry leaves.

A vivacious South Indian favourite, notoriously known and loved for its inclination towards chillies and spices.

Addictively delicious tandoori chicken tikka cooked in a tomato-based gravy with sliced onions, dry ginger, pinch of asafoetida and blistered bell peppers with goodness of tamarind and jaggery.

The classic Jhalfarezi, now with extra zing!

Breast of chicken cubes in a blend of freshly stone-ground spices and herbs, delicately seasoned and finished with mint and coconut milk.

“Sil” reffering to flat stone and “Batta” to a cylindrical grinding stone.

Tender chicken pieces swirled in a gravy of freshly grated coconut with garden fresh vegetables, perked up with a traditional tempering of mustards seeds & curry leaves.

Tandoori chicken tikka simmered in tomato butter-flavoured gravy and accentuated with dry fenugreek, garnished with ginger juliennes.

The immensely popular butter chicken, packed with an incredible depth of flavours that will leave your taste buds singing!

Spectacular aromatic duck curry, tempered with mustard seeds, chopped ginger-garlic & black peppers, finished with roasted coconut, coriander seeds, organic cloves and curry leaves.

Lamb cooked with lentils, ginger root, sweet honey, cumin, garlic, ginger and suffused with vegetables.

The “Dhan” means lentils and the “Sak” is to stew.

A favourite of the esrtwhile “Rajput Royals”.

Lamb cooked in a variety of indigenous whole spices with a burst of red Jodhpuri chillies.

Try this fierce slow-cooked lamb dish and indulge in the best gastronomic experience that probably won’t let you leave!

Slow cooked lamb in a mixture of finely chopped fresh mint leaves, slivers of ginger, minced garlic, green chillies, coriander leaves & stalks, continuously simmering with the lid half over the pan, retaining its aroma and taste.

Boneless lamb marinated for over 6 hours in our secret 21-spice blend and slow-cooked, punctuated by the nutty flavour of rogan.

“Rogan” – A special Kashmiri chilly spice-infused oil.

Lamb chops infused with hand-pounded herbs and select spices, cooked in fragrant onion masala, finished with beaten yoghurt, coriander sprigs and condiments.

A hit in every kitchen of Kerala.

Pot-roasted lamb imbibes the distinctive predominant flavour of crushed black peppercorns, spicy cinnamon, star anise, roughly chopped root ginger, aromatic bay leaf and black cardamom pods. One of the most popular dish that kerala boasts of!

“Kerala” – A state in the south of India, known as the “Land of Spices”. Hers’s another fabulous reason for you to escape to Kerala.

A legacy preparation of braised leg of baby lamb infused with bay leaf, grated ginger, coarse garlic paste and crackled whole spices in a rich extract of gravy.

Tender lamb cutlets marinated for over 8 hours in our robust hand grounded spices, seared and chargrilled.

These flavoursome lamb chops are melt in the mouth perfect.

Subtle combination of cottage cheese chunks & medley of green vegetables in a tradition-inspired cream & tomato based gravy, flavoured with kasoori methi.

Whole black lentils, tomatoes and spices simmered overnight on a slow charcoal flame, finished with a dollop of our hand-churned butter.

Yellow lentils cooked with fresh green herbs and sizzling spices served with a dash of cumin and garlic.

Superbly diced sauteed potatoes with roasted cumin, chilli and turmeric.

Aubergine studded with garlic & roasted on an open flame and then stir-fried with aromatics for the most delicious smoky flavour.

Whole chickpeas cooked in a traditional spicy Punjabi masala.

Scrumptious preparation of cauliflower and fresh green peas.

New potatoes tempered with mustard seeds, home-made rasam powder, black salt, crushed garlic, tamarind paste and curry leaves.

Rasam powder – Fine grinded spice mix of roasted black pepper, sun dried Kashmiri red chillies, coriander seeds, cumin seeds and chana dal. It lends a deep earthy, warm & nutty flavour.

Sliced exotic mushrooms with onion, chopped garlic and roasted cumins.

A tantalizing combination of spinach and methi leaves.

Ladies finger (okra) cooked in a blend of whole ground spices with delightful combination of sliced onions, tomatoes and peppers.

Velvety vegetarian Indian dish of cooked spinach, assertively spices & cubes of golden-crusted paneer cheese.

Roughly chopped cucumber, carrots and raisins (or any your choice of preferred combination) in Greek-style yoghurt with roasted cumins.

A perfect condiment.

A fragrant assortment of garden fresh vegetables finished with lemon dressing.

Unleavened soft bread made of whole wheat flour, cooked on a tawa (iron pan).

Tandoori whole wheat bread baked in clay oven.

Traditional refined flour bread baked in the tandoor.

Soft naan bread topped with chopped garlic.

Stuffed naan with grated coconut and raisins.

Naan bread stuffed with minced lamb and fresh coriander.

Layered & buttered popular bread from North India, made from whole wheat, crispy and flaky.

Stuffed naan with spiced potatoes and coriander leaves.

Bread stuffed with cottage cheese and seasoned with spices.

Perfectly cooked basmati rice.

Fluffy long grain basmati rice flavoured with roasted cumin seeds.

Basmati rice tempered with mustard seeds with a twist of zesty lemon, which imbues the rice with a subtle citrus flavour.

Rice infused with earthy mushroom flavour, tossed through with caramelised mushrooms.

An assortment of spices, veggies and basmati rice.