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INSPIRED BY THE ICONIC FOOD STREETS, FORGOTTEN RECIPES AND BYGONE ERAS OF INDIA

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SMALL
PLATES

rajini-rustom

BROCCOLI & POMELO BHEL

AED 42

The quintessential Indian snack, reimagined. Rice puffs with steamed broccoli, pomelo, toasted almond flakes, pistachios and pomegranate, tossed in a honey, lime and tamarind dressing.

KARARI KALE
CHAAT

AED 38

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.

ANN'S LADY FINGER FRIES

AED 42

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.

grills & griddle

MOREL CHEESE KULCHA WITH TRUFFLE BUTTER

AED 42

Punjabi flatbread stuffed with melted cheese and prized morel mushrooms, paired with truffle butter. A refined take on a street classic.
Add a kulcha +22

NARSING DAHI BHALLA

AED 42

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.

CHARMINAR CHICKEN 65

AED 52

Boneless chicken oysters 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.

RADIO CAFÉ KHEEMA PAO

AED 55

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.

BHEJA AKURI

AED 55

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.

TANGRA PRAWNS

AED 58

Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.

TURSH-E-PANEER

AED 68

Soft paneer chunks marinated in a tangy achari yoghurt mix and chargrilled till just smoky. Sharp, sour, and slightly spicy - this one lingers.

SUBZ ABEER

AED 68

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.

BALKAR TANDOORI ALOO

AED 52

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.

MURGH MALAI SICHUAN

AED 72

Tender boneless chicken oysters marinated in a rich yoghurt sauce and a hint of Sichuan peppers. Creamy and very satiating.

PURANI DILLI SEEKH

AED 78

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.

MAIN COURSE

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N.M. CHICKEN SHAMMI

AED 72

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.

PATTHAR KA GOSHT

AED 118

A Hyderabadi heirloom. Boneless slices of goat leg, marinated in warming spices and slow-cooked till meltingly tender. Smoky, silky, and full of history.

KHADAK RAAN

AED 118

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.

TARLELI MASA

AED 108

Whole pomfret marinated in a dry red chilli paste, garlic, cumin, vinegar and crispy fried. Meets the approval of the fussiest Koli fisherwoman.

KATHAL KI HALEEM

AED 72

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.

KHADAK DAAL

AED 55

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.

MALAI GUCCHI

AED 98

Rare gucchi mushrooms sourced from the mountains in Kashmir, stuffed with cheese and simmered in a rich, nutty gravy. Earthy, luxurious, and unforgettable.

PANEER KHURCHAN

AED 72

Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.

JAKHIA ALOO

AED 55

Baby potatoes tossed with crunchy Jakhia seeds, finished with a squeeze of lime and a sprinkle of fresh coriander. A taste of Uttarakhand.

GUNTUR BUTTER CHICKEN

AED 78

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.

BREADS

MOONG DAAL GOSHT

AED 95

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.

CHICKEN CHETTINAD

AED 82

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.

SHABRATI NIHARI

AED 88

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.

KACCHI IMLI KA MURGH

AED 82

A forgotten recipe from Nizam-era kitchens, brought back with a French twist. Chicken prepared in the classic Kiev style, stuffed with cheese, ginger, and pomegranate pearls, then crumb-fried till crisp.
Served in a tangy tamarind gravy infused with mellow yellow chilli heat.

MALAI CHINGRI

AED 108

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.

SHADAB CHICKEN BIRYANI

AED 78

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.

LACCHA BIRYANI, BONE MARROW GRAVY

AED 95

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.

SERANGI PULAO

AED 72

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.

shazia

SIDES

NAAN

AED 15

Soft, pillowy bread, freshly baked in the tandoor.

WARQI PARATHA

AED 18

Flaky layered bread, infused with milk, ghee, and a hint of ajwain.

ROOMALI

AED 18

A flatbread that’s as light and thin as a handkerchief.

PUDINA PARATHA

AED 18

Made with whole wheat and bursting with vibrant minty notes.

KHAMIRI ROTI

AED 18

Crisp on the outside, soft inside, perfect on the whole.

GARLIC NAAN

AED 18

Fluffy naan topped with chopped garlic and coriander. Add butter if you’re feeling indulgent.

CHILLI GARLIC NAAN

AED 18

A punchy take on our classic naan topped with chopped garlic and green chilli for a bit of heat. Butter’s upto you.

desserts

PLAIN BASMATI

AED 22

Rice steamed to fluffy perfection, and ready to soak up the sauces.

GRILLED BROCCOLI

AED 28

Broccoli florets chargrilled on a robata. Smoky, simple, and full of bite.

SHAKAR KANDI

AED 28

Sweet potatoes brushed in butter, sprinkled with kebab masala, then charcoal-grilled on a robata.

BAIGAN & ANAAR RAITA

AED 22

Diced and fried aubergine meets creamy yoghurt, fresh curry leaves and mustard tempering.

CUCUMBER RAITA

AED 18

Grated cucumber and fresh coriander in a cream yoghurt tempered with cumin seeds.

Special Drinks

MALABAR COFFEE MILK CAKE

AED 42

A love letter to Kerala’s coffee heritage, this decadent dessert soaks up bold, nutty coffee flavors into a soft, cloud-like sponge, much like the beloved tres leches.

KAJU PHIRNI

AED 38

Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.

KULFI FALOODA

AED 48

The essence of North India’s sweet heritage featuring desi ice cream, silky vermicelli, and a cheerful blend of strawberry and rose jam.

GADBAD MEETHA

AED 38

An adorable hodgepodge of cake sponge, nuts, fresh fruits, khubani and rich custard, topped with vanilla ice cream. It’s the everything pudding, made in India.

CHOCOLATE CHIKKI BY NADIA PAREKH

AED 45

A rich tahini chocolate slab with salted peanut toffee and cardamom milk chocolate mousse, topped with a crisp sesame shortbread and dark chocolate glaze.

RASMALAI BAKLAVA BY NADIA PAREKH

AED 42

Layers of caramelized filo pastry with roasted peanuts and walnuts, paired with creamy rasmalai mousse and a touch of kumquat chili jam for a truly unique East-meets-Middle-East delight.

rajini-rustom

FRESH JUICES

SHAZIA'S SOME LIKE IT HOT

AED 45

Spicy, sweet, and not afraid to stand out. Blazing pineapple meets chilli-mango purée, softened by lime and agave, then dusted with tajin and dried mango. A bold, unapologetic blend that lives between eras—old soul, modern edge.

ANN'S MARTINI

AED 45

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.

RAEES’ KALA
KHATTA MOJITO

AED 35

A tangy twist on a street-side classic. Kala Khatta—India’s beloved berry and black salt syrup—meets muddled blueberries, lemon, and chaat masala. Built over ice and topped with soda, it’s sharp, nostalgic, and hard to forget. Old-school soul, reimagined.

BALKAR SINGH’S GRUFF COOLER

AED 42

Soft on first sip, but lingers long after. Fresh basil and lime meet a splash of pink grapefruit soda, shaken with Sea Arch and just a touch of sweetness. A drink that doesn’t say much—but says it well.

SHINDE’S RASPBERRY SHERBET

AED 38

A well-deserved break in a glass. Raspberry purée, mint and Crossip Fresh Citrus shaken with aquafaba for a light, creamy fizz, then topped with soda and a sprinkle of nostalgia. Tart, fresh, and just the kind of pick-me-up you look forward to mid-shift.

SURESH’S BOLLY BOY BELLINI

AED 45

Our drama king in a glass—fizzy, floral, and full of flair. Non-alcoholic bubbles meet a house-made blend of warm spices, citrus, and vanilla tea, topped with a puff of cotton candy. It’s got main character energy. Applause optional.

SALEEM'S STITCH & SOUR

AED 42

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.

RUSTOM'S FLOAT

AED 42

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.

NANDU’S LAZY MAN BUCK

AED 38

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.

RAJINI'S BLAZING COLADA

AED 42

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.

CHAI

THE GREEN ONE

AED 32

A refreshing medley of kale, apple, cucumber, celery, and ginger.

THE ORANGE ONE

AED 32

Carrot, apple, and ginger come together in this zesty blend.

THE OJ

AED 28

Freshly squeezed orange juice.

GANGA JAMUNA SARASWATI

AED 32

A vibrant trio of orange, pineapple, and pomegranate juices. A colorful homage to India’s sacred rivers.

Coffee & Chocolate

IRANI CHAI

AED 15

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.

MATCHA LATTE

AED 32

Ceremonial grade matcha, served hot or iced.

CHINA MUN MEE GREEN

AED 22

EARL GREY SPECIAL

AED 22

ENGLISH BREAKFAST

AED 22

SINGLE ESPRESSO

AED 15

DOUBLE ESPRESSO

AED 18

CORTADO

AED 26

AMERICANO

AED 18

ICED AMERICANO

AED 18

Lassi

LATTE

AED 26

ICED LATTE

AED 26

CAPPUCCINO

AED 26

FLAT WHITE

AED 26

Get it with oat milk + 5

Drinks

BENARASI LASSI

AED 35

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.

MATCHA LASSI

AED 35

A rich, creamy blend of yoghurt with the earthy complexity of ceremonial-grade matcha.

SALTED LASSI

AED 35

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.

MANGO LASSI

AED 35

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.

GUINNESS 0.0

AED 35

All the depth, none of the buzz. A dark, malty pour with hints of chocolate and coffee—perfectly smooth, beautifully bold, and completely alcohol-free.

BIÈRE DES AMIS 0.0

AED 45

A Belgian blonde with zero alcohol and plenty of personality. Crisp, golden, and subtly hoppy.

VINTENSE CUVÉE PRESTIGE 0.0

AED 35

Elegant, floral, and lightly effervescent. This sparkling white wine is a celebratory sip without the alcohol—perfect for toasts, treats, or just because.

FILTERED WATER

Perfectly good water, on the house

MONVISO STILL

AED SML 18 | LRG 26

MONVISO SPARKLING

AED SML 18 | LRG 26
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