Cooked Slowly, Served Warmly

Char-grilled cottage cheese marinated overnight in hung curd, Kashmiri chilli and ajwain, finished in the clay tandoor.

Street-style soya chaap in a robust Amritsari marinade, roasted till smoky and served with mint chutney.

Crisp golden patties of hung curd and roasted spices — soft, tangy centres with a delicate crunch.

Black urad dal simmered slowly over hours with butter, tomato and gentle smoke. A house staple.

Soft paneer folded into a rich tomato-onion gravy with hand-pounded spices and a touch of cream.

Tandoor-roasted chicken in a velvety tomato-makhani gravy, balanced with kasuri methi and cream.

Chicken tossed in an iron kadhai with charred capsicum, crushed coriander seed and a rustic masala.

Leavened tandoor bread brushed with garlic butter and fresh coriander.

Classic soft naan, blistered in the tandoor and finished with white butter.

Fragrant basmati layered with seasonal vegetables, saffron and fried onions, sealed and steamed dum-style.

Warm khoya dumplings soaked in cardamom-rose syrup, served with chopped pistachio.

Delicate chenna discs rested in saffron-infused milk, garnished with pistachio slivers.