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A peek into Khadak's menu. Stay tuned for more.
A peek into Khadak's menu. Stay tuned for more.
The quintessential Indian snack, reimagined. Black rice puffs with steamed broccoli, dates, walnuts, pistachios and pomegranate, 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.
Soft lentil dumplings plunged in creamy yoghurt, layered with a sweet and tangy chutney, and served with the crunch of fried papdi. Inspired by the iconic Sri Narsing in Hyderabad.
Punjabi flatbread stuffed with melted cheese and prized morel mushrooms, paired with truffle butter. A refined take on a street classic.
A creamy scramble of lamb brain and eggs, delicately cooked with butter, cream, and a hint of fresh coriander and lime. Served with crispy baguette slices.
A Bohri favourite, these golden parcels of pulled chicken and farm eggs are wrapped in rich naan dough and shallow fried. Served with a refreshing mint chutney. So, so satisfying.
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.
Pillowy cottage cheese meets the sweet surprise of dried figs, crunchy cashews, fresh coriander and ginger. Marinated in a spiced yoghurt sauce and cooked in the tandoor.
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.
Silken tofu stuffed with spiced potatoes, breadcrumbed, and shallow-fried. It’s a crispy, fulfilling treat and a vegan delight.
Tender boneless chicken oysters marinated in a rich yoghurt sauce and the kick of Sichuan peppeAED Creamy, fiery, and very satiating.
Minced Indian goat infused with garlic, fried onions and a touch of yellow chilli, skewered and grilled just the way they like it 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.
Baby goat back chops, marinated in a mix of caramelised brown onions, garlic, almonds, cashews and saffron, slow-roasted to deliver bold, deep flavours with a tender, juicy ease.
A grand showstopper of a dish. Whole leg of goat, marinated in ginger, garlic and our chef’s spice mix, then slow-cooked, braised, and finished with a touch of lemon juice.
Whole black pomfret marinated in dry red chilli paste, garlic, cumin, and vinegar, coated in semolina, and crispy fried. Meets the approval of the fussiest Koli fisherwoman.
The Hyderabadi classic, now reinvented for vegetarians (you’re welcome). Tender baby jackfruit slow-cooked with spices, served with fried cashews, crispy onions, mint, and a squeeze of lemon.
Whole black lentils soaked in tomato puree, butter, and cream, and simmered on low heat for houAED It may demand patience and precision, but it rewards with a taste that’s pure comfort.
Rare gucchi mushrooms sourced from the mountains in Kashmir, stuffed with cheese and simmered in a rich, nutty gravy. Earthy, luxurious, and unforgettable.
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
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.
A cherished home recipe, combining tender goat shank with whole green moong, cooked gently with yoghurt, ginger, chilli, and mint. Usually made with urad daal, but we feel green moong is even better.
Boneless chicken oysters prepared in a fragrant coconut masala, tempered with fresh curry leaves. Our recipe comes from the coastal kitchens of Mangalore.
If South Indian flavour met French finesse and they had a lovechild. Chicken breast laden with cheese, fresh pomegranate, and nuts, bathed in a drumstick gravy.
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.
Deliciously grilled king prawns basking in a rich, smooth, nutty gravy. This Calcutta favourite is both elegant and indulgent, which come to think of it, describes the city perfectly.
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.
Pulled goat enriched with warm notes of Nihari, layered with aromatic basmati rice and saffron, and served with a sumptuous bone marrow gravy. This grand Awadhi dish is a flavourful feast.
A gentle embrace of
flavours and memories.
Rice and lentils layered with
tamarind and mint chutney,
cooked on dum with tender
paneer koftas and nuts.
Rice steamed to fluffy perfection, and ready to soak up the sauces.
Diced and fried aubergine meets creamy yoghurt, fresh curry leaves and mustard tempering.
Sweet potatoes brushed in butter, sprinkled with kebab masala, then charcoal-grilled on a robata.
Grated cucumber, fresh coriander and green chillies in a cream yoghurt tempered with cumin seeds.
Baby potatoes tossed with crunchy Jakhia seeds, finished with a squeeze of lime and a sprinkle of fresh coriander. A taste of Uttarakhand.
A medley of grilled asparagus, zucchini, baby corn, and bok choy, charcoal-grilled on a robata, and brightened with a hint of lime.
Soft, pillowy bread, freshly baked in the tandoor.
Flaky layered bread, infused with milk, ghee, and a hint of ajwain.
A flatbread that’s as light and thin as a handkerchief.
Made with whole wheat and bursting with vibrant minty notes.
Crisp on the outside, soft inside, perfect on the whole.
Brioche soaked in jaggery custard, studded with raisins and charoli seeds. A sweet and spiced indulgence from the Chillia community.
Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.
The essence of North India’s sweet heritage featuring desi ice cream, silky vermicelli, and a cheerful blend of strawberry and rose jam.
An adorable hodgepodge of cake sponge, fresh fruits and rich custard, topped with butterscotch ice cream. It’s the everything pudding, made in India.
A rich tahini chocolate slab with salted peanut toffee and cardamom milk chocolate mousse, topped with a crisp sesame shortbread and dark chocolate glaze.
A rich tahini chocolate slab topped with salted peanut toffee and cardamom milk chocolate mousse, nestled atop a crisp sesame shortbread and finished with dark chocolate glaze.
This delightful coupette of Crossip Fresh Citrus, sweet lychee juice, a zing of lime, and a hint of rose syrup, is light, refreshing and utterly photogenic. Perfect for pairing with cream and coconut dishes.
Shake up some Crossip Fresh Citrus, lemon juice, sparkling lemonade with orange sorbet, and you’ve got yourself a number that hits all the right notes. Hot tip: pair with the butter chicken.
Bold, fiery, and full of character, this tall serve is a blend of Crossip Blazing Pineapple, coconut cream, lime, pineapple juice and fresh mint. Perfect for those who love their flavours with a kick.
A highball that’s crisp, fresh, and always on point. Savour the botanical notes of Bax with a hint of chilli and sage syrup, topped with sparkling apple juice. It’s a reliable choice, served right on time, every time.
Our tailor-made house serve uses Wilfred's Aperitif, lemon juice, pineapple juice with Crossip Pure Hibiscus. Shaken with agave and aquafaba into a frothy finish and served on the rocks.
Crossip Dandy Smoke splashed with our in-house orange and cinnamon syrup, lemon juice, and ginger ale. It’s a tall cocktail of pure, delicious comfort after a full-to-bursting meal. True contentment awaits.
Made by the people, for the people, this simple and balanced drink celebrates Crossip Pure Hibiscus, lemon juice, cherry puree, and is garnished with fresh cranberries. Our favourite activist gave it full Marx.
This homemade cooler is the ultimate refreshment for scorchingly hot days. Infused with the warmth of golden turmeric and the gentle sweetness of honey, it’s a chilled toast to hardworking souls everywhere.
A house blend of fresh mint and lemon sweetened with sugar
Squeezed in house every day
Perfectly good water, on the house
Alokozay Cola, Cola Light, Magic & Breeze
Green tea and tropical fruits meld together in a smooth, refreshing blend.
Thick, creamy yogurt 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.
Premium Ceylon black tea with bergamot citrus fruit extract. It’s bold, aromatic, and undeniably classic—a timeless favorite for tea lovers everywhere.
A robust medley of Assam, Ceylon, and Kenyan teas. Rich, full-bodied, and perfectly balanced, it’s the ultimate morning pick-me-up, steeped in tradition and flavor. A true classic.
A celebrated Chinese green tea with a gentle acidity and smooth, vegetal notes. Hand-rolled into its iconic 'eyebrow' shape, this tea delivers a crisp, clean finish with every sip. A refreshing choice for any time of day.
A vibrant fusion of black and green Ceylon teas, with the natural sweetness of strawberry and lemon. Harvested from the lush hills of Uva and Kandy, it’s a refreshingly fragrant blend.
A warming blend of Ceylon black and green teas, laced with a medley of spices and herbs.
Green tea and tropical fruits meld together in a smooth, refreshing blend. Rich in antioxidants, it’s perfect served hot or iced, for a taste of the tropics.
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.
