NON-VEG
Small Plates
ANN'S LADY FINGER FRIES V|CV
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.
Mains
GUNTUR BUTTER CHICKEN
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.
KHADAK DAAL v
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.
SHADAB CHICKEN BIRYANI
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.
Grills & Griddle
MURGH ANGAAR
Chicken thigh 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.
Breads
ASSORTED BASKET
Sides
CUCUMBER RAITA v
Grated cucumber and fresh coriander in a cream yoghurt tempered with cumin seeds.
GRILLED BROCCOLI V|CV
Broccoli florets chargrilled on a robata. Smoky, simple, and full of bite.
Desserts
KAJU PHIRNI ve
Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.
VEG
Small Plates
ANN'S LADY FINGER FRIES V|CV
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.
Mains
PANEER KHURCHAN v
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
KHADAK DAAL v
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.
KATHAL KI HALEEM v
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.
Grills & Griddle
BALKAR TANDOORI ALOO v
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.
Breads
ASSORTED BASKET
Sides
CUCUMBER RAITA v
Grated cucumber and fresh coriander in a cream yoghurt tempered with cumin seeds.
PLAIN BASMATI v
Rice steamed to fluffy perfection, and ready to soak up the sauces.
Desserts
KAJU PHIRNI VE
Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.