NON-VEG
Small Plates
KARARI KALE CHAAT v
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.
TANGRA PRAWNS
Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.
Mains
FARZANA AUNTY'S SALLI BOTI
Tender lamb dices in a caramelized spicy-tangy sauce, served with crisp potato sticks — a Parsi classic Rustom fondly remembers from Farzana Aunty’s kitchen, full of flavor and character.
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
N.M. CHICKEN SHAMMI
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.
Breads
ASSORTED BASKET
Sides
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.
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.
MALABAR COFFEE MILK CAKE
A love letter to Kerala’s coffee heritage, this decadent dessert layers soft, cloud-like sponge soaked in bold, nutty coffee with velvety mascarpone cream — rich, indulgent, and irresistibly coffee-forward.
VEG
Small Plates
KARARI KALE CHAAT v
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 v
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.
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.
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.
JAKHIA ALOO v
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.
Grills & Griddle
SUBZ ABEER v
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.
Breads
ASSORTED BASKET
Sides
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.
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.
MALABAR COFFEE MILK CAKE
A love letter to Kerala’s coffee heritage, this decadent dessert layers soft, cloud-like sponge soaked in bold, nutty coffee with velvety mascarpone cream — rich, indulgent, and irresistibly coffee-forward.