The quintessential Indian snack, reimagined. Rice puffs with steamed broccoli, pomelo, toasted almond flakes, pistachios andpomegranate, tossed in a honey, lime and tamarind dressing.
Crispy kale tempura gets the street-side treatment, drizzled with a colourful array of chutneys, sweet yoghurt, and a pop of pomegranate pearls. It’s crunchy, tangy, and delightfully unexpected.
Crisp, golden batons of lady finger coated in tempura and chickpea flour, dusted with our chef’s special spice mix. Served with a Kasundi Honey Mayo that brings a sweet-savoury kick.
Punjabi flatbread stuffed with melted cheese and prized morel mushrooms, paired with truffle butter. A refined take on a street classic.
An ode to Bombay’s legendary Bademiyan—a rabbit bhuna sandwich in curry leaf focaccia with melted cheddar, layered with watercress, fresh coriander, and mint tossed in mayo.
Crisp potato and sweet potato patty stuffed with edamame, served over chilled sweet yoghurt, drizzled with chutneys, finished with julienned radish and beetroot. A refined take on a street classic, inspired by Lucknow’s iconic Shukla Ji’s chaat corner.
Boneless chicken pieces fried with mustard seeds, garlic, and curry leaves, then tossed in a spiced yoghurt sauce. Garnished with caramelised pearl onions, it’s our ode to Hyderabad’s favourite starter..
From the much-missed Radio Café near Bombay’s Crawford Market. Spiced goat mince cooked with fresh mint, coriander, and green peas, served with soft Bombay bakery bread. Every bite is pure nostalgia.
Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.
A creamy scramble of goat brain and eggs, delicately cooked with butter, cream, and a hint of fresh coriander and lime. Served with crispy baguette slices.
A creamy scramble of goat brain and eggs, delicately cooked with butter, cream, and a hint of fresh coriander and lime. Served with crispy baguette slices.
Whole black lentils soaked in tomato puree, butter, and cream, and simmered on low heat for hours. It may demand patience and precision, but it rewards with a taste that’s pure comfort.
Paneer stuffed with morels, cheese, and truffle oil, served in a nutty-tomato, saffron-infused sauce and finished with shilajit cream. Once prescribed by hakims to royalty, this dish of quiet indulgence and strength recalls a time when food nourished both body and spirit.
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
Baby potatoes tossed with wild mustard, spices, onions and tomatoes, finished with a squeeze of lime and a sprinkle of fresh coriander. A taste of Uttarakhand.
Smoked tikka in a velvety plum tomato sauce, infused with the heat of Guntur chillies, and finished with a dollop of cream. A bold twist on an old favourite.
Tender lamb dices in a caramelized, spicy-tangy sauce served with crisp potato sticks. A Parsi classic Rustom treasures, each bite carrying the warmth of Farzana’s hands and the devotion she folded into every meal.
Fiery, fragrant, and packed with flavour. Chicken simmered in a peppery coconut-based masala, finished with curry leaves and black stone flower. A bold favourite from Tamil Nadu’s spice coast.
Pulled goat slow-cooked with warm spices and served with ginger julienne, fried onions, and lime. It’s the breakfast of choice at Delhi’s Chitli Qabar bazaar, but you can enjoy it any time of the day.
A forgotten recipe from Nizam-era kitchens. Chicken prepared in a classic pickled-tamarind gravy, infused with a hint of yellow-chili heat.
Seabass infused with galangal, lemongrass, and curry leaves, served with butter-tossed samphire, cherry tomatoes, and moilee sauce. Inspired by the old “Vilayati” tradition of imported flavors, this dish delivers fragrant, tropical notes in a comforting balance.
Straight from the heart of India’s biryani capital. Tender chicken marinated with yoghurt, mint, coriander and spices, layered with fragrant basmati rice and saffron. Made “kachhi” style so that the flavours are fully blended.
Tender pulled goat layered with fragrant basmati rice and slow-cooked on dum, capturing the authentic flavors of Lucknow, inspired by the legendary Idrees Bhai.
Our reinterpretation of the iconic Kashmiri Gucchi Pulao combines flavoured orzo with stuffed Himalayan morels, preserving its refined delicacy as a timeless dish.
A tribute to Noor Mohammadi's iconic Dal Ghee from Bhendi Bazaar. Yellow lentils tempered with garlic, cumin, red chilies and smoked ghee.
Silken cottage cheese stuffed with spiced, tangy mashed potatoes and shallow-fried to golden perfection — a crispy, soulful treat, and a cherished recipe passed down from the legendary Chef Imtiaz.
Broccoli, spinach, and kale come together in a crisp tikki, stuffed with cheese, green chillies, fried cashews and raisins. Served with our signature Kaju Kishmish chutney. It’s crunchy, creamy, and unexpectedly rich.
Baked large potato, chargrilled on robata and stuffed generously with nuts and raisins. Smeared with butter and a squeeze of lime, then dusted with a homemade spice mix.
Classic tandoori chicken, charred and chopped, tossed in our chef’s secret homemade spice mix, laced with yoghurt, cream, and a generous touch of butter. Available in full and half.
Minced Indian goat infused with garlic, and a touch of yellow chilli, layered with finely diced onion and pepper, grilled just like they do in the aromatic spice markets of old Delhi.
A homage to the legendary restaurant Noor Mohammadi at Bhendi Bazaar. Chicken and lentils cooked with ginger, garlic and hand-pounded spices, shaped into patties and shallow-fried to lip-smacking perfection.
A Hyderabadi heirloom. Boneless slices of goat leg, marinated in warming spices and slow-cooked till meltingly tender. Smoky, silky, and full of history.
Slow-braised whole goat leg in a fragrant, nutty marinade, served with roast jus, grilled baby potatoes, and taftaan. A regal dish steeped in the grandeur of Mughal kitchens.
Whole pomfret marinated in a dry red chilli paste, garlic, cumin, vinegar and crispy fried. Meets the approval of the fussiest Koli fisherwoman.
Chicken thighs marinated in chili, lime, ginger, and garlic, tossed in roasted gram flour, and chargrilled. Every bite delivers smoky heat and vibrant flavor, crafted for spice lovers.
Rice steamed to fluffy perfection, and ready to soak up the sauces.
Broccoli florets chargrilled on a robata. Smoky, simple, and full of bite.
A combination of crispy onion rounds with green chilies, fresh coriander, mint, lemon, and our signature house-spice mix.
Sweet potatoes brushed in butter, sprinkled with kebab masala, then charcoal-grilled on a robata.
Diced and fried aubergine meets creamy yoghurt, fresh curry leaves and mustard tempering.
Grated cucumber and fresh coriander in a cream yoghurt tempered with cumin seeds.
Soft, pillowy bread, freshly baked in the tandoor.
Made with whole wheat, crisp on the outside and tender inside.
Flaky layered bread, infused with milk, ghee, and a hint of ajwain.
Made with whole wheat, bursting with vibrant minty notes, or opt for a classic plain version.
A flatbread that’s as light and thin as a handkerchief.
Crisp on the outside, soft inside, perfect on the whole.
Fluffy naan topped with chopped garlic and coriander. Add butter if you’re feeling indulgent.
A punchy take on our classic naan topped with chopped garlic and green chilli for a bit of heat. Butter’s upto you.
A Lucknowi classic. Saffron-scented flatbread enriched with milk, ghee, and a hint of cardamom. Slightly sweet, fragrant, and the perfect companion to rich gravies or slow-cooked meats.