SMALL PLATES

GRILLS & GRIDDLE

rajini-rustom

BROCCOLI & POMELO BHEL (V|CV)

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.

MOREL CHEESE KULCHA (V)

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.

MAINS

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.

PANEER KHURCHAN (V)

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

KATHAL KI HALEEM (V|CV)

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.

BREADS

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.

SERANGI PULAO (V)

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.

SIDES

ASSORTED BASKET

DESSERTS

BAIGAN & ANAAR RAITA (V)

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

GRILLED BROCCOLI (V|CV)

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

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.

OR

GADBAD MEETHA (V)

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.

AED 160 / PERSON
+ AED 15 FOR SOFT DRINK/JUICE | + AED 20 FOR MOCKTAIL

Group Menus are available for groups of 6–20 Guests