A timeless Hyderabadi breakfast with organic eggs baked in a spiced tomato and herb mix. Served with chargrilled sourdough, this dish brings mornings to life.
An ode to the Chillia community — goat mince sautéed with a medley of spices, topped with fried organic eggs, and paired with curry leaf focaccia. Perfect for hearty mornings.
A journey back to India’s colonial railways—masala omelette layered with Below Farm shiitake mushrooms and mature cheddar. Served on Japanese shokupan.
Savoury waffle, grilled with a spiced onion mix, gratinated with mature cheddar, served with poached organic eggs and achari hollandaise.
A North Indian classic —spiced chickpea curry paired with fluffy, golden puris and finished with a sweet pineapple semolina halwa for the perfect balance of bold and indulgent.
A fresh take on South India’s breakfast classic—crisp Uttapam topped with coconut chutney, avocado, cherry tomatoes, Below Farm shiitake mushrooms, coriander and chilli.
Golden fried puris paired with North Indian-style spiced potato curry and a sweet pineapple semolina halwa.
Creamy, spiced organic Parsi scrambled eggs served on toasted focaccia. Add goat brains +10
A hearty, nourishing breakfast that features slow-cooked goat trotters in a rich broth. Served with a home-baked taftan bread topped with fennel and onion seeds.
A refreshing medley of kale, apple, cucumber, celery, and ginger.
Carrot, apple, and ginger come together in this zesty blend.
Freshly squeezed orange juice.
A vibrant trio of orange, pineapple, and pomegranate juices. A colorful homage to India’s sacred rivers.
A rich blend of black tea, milk, and cardamom, slow-brewed to perfection. Served piping hot, just like the bustling Irani cafes of Hyderabad. A sip of the city's legacy in every cup.
Ceremonial grade matcha, served hot or iced.
Thick, creamy yoghurt whisked to perfection and infused with rosewater, cardamom, and a drizzle of saffron. Sweet, cooling, and just the way it's enjoyed on the ghats of Varanasi.
A rich, creamy blend of yoghurt with the earthy complexity of ceremonial-grade matcha.
Light, savoury, and exactly what you need on a warm day. Yoghurt and salt blended till perfectly frothy. The OG Indian refresher—cooling, comforting, and endlessly reviving.
Thick, creamy, and unapologetically tropical. Mango purée blended with yoghurt and ice for a smooth, cooling sip that’s equal parts comfort and indulgence. Like summer in a glass.
A powerhouse blend of creamy yoghurt, banana, mango purée, coconut milk, and oats. Wholesome, nourishing, and energizing.
Bombay's Irani café classic— home baked soft bun slathered with butter (maska), serving a taste of pure nostalgia. Best paired with a cup of piping hot Irani Chai +15
Hatta Honey drizzled over creamy, vanilla greek yoghurt and topped with seasonal fruits.
Homemade cinnamon granola layered with vanilla yoghurt and mixed fruit, topped with a drizzle of Hatta Honey.
Crispy Japanese shokupan bread, with hints of cinnamon. Served with clotted cream and a kumquat chilli jam.
Pure locally harvested honey. Regular honey | 12
Rajma beans slow-cooked in a rich tomato sauce.
Lamb sausages by The Fabrique
Locally grown, by Below Farms
Get it with oat milk + 5
Perfectly good water, on the house
Cola, Cola Light, Orange & Lemon