Variety of papadums served with different kinds of chutneys.

Minced chicken mixed with fresh ingredients and ground spices, cooked in a charcoal tandoor. Deep fried in a cornflour blend batter and served with coriander mint chutney.

Semolina puffs stuffed with yellow peas, spiced potatoes, in-house made yogurt and topped with sweet & tangy tamarind, mint chutney. Garnished with gram flour crisps, green coriander and pomegranate seeds. Served with a refreshing sweet & sour mint tamarind shots.

Fried Dumplings stuffed with Indian cheese cooked in a creamy masala sauce and fresh green coriander and tossed with an in-house made momo sauce.

Indian cheese marinated with fresh cream, ginger, garlic, tossed in a blend of Indian spices and fennel seeds, Served with coriander mint chutney.

Jackfruit and potatoes marinated with in-house made yogurt and a blend of freshly ground spices. Served with avocado cream.

Beef short ribs glazed with in-house made spicy jaggery glaze & served with yogurt coriander mint sauce.

Indian cheese marinated with a creamy roasted cashew paste and a blend of Indian spices. Served with spicy pineapple mint salsa chutney.

Juicy chicken breast marinated in a creamy blend of avocados and mint. Served with spicy pineapple mint salsa chutney.

Salmon filet marinated with in-house made yogurt, mustard oil and freshly ground spices. Served with cucumber mint mayo.

Chicken wings seasoned in an in-house marinade and served with mint cream.

Tandoori chicken drumsticks served in a rich creamy tomato cashew sauce and topped with butter.

Tender beef stew and potatoes cooked in a tomato onion gravy, tempered with curry leaves and in-house made spicy vindaloo sauce.

Boneless chicken cooked in a creamy fenugreek sauce with a blend of tangy tomatoes and Indian spices.

Shrimps sautéed in ghee, tomato onion masala and tempered with mustard seeds, curry leaves & whole red chillies.

Black lentil cooked in butter and milk, tempered with fresh ingredients and spices.

Cauliflower florets tossed in a blend of spices and baked. Served in a creamy sauce.

Yellow (Moong) and orange (Masoor) lentils cooked with fresh ingredients and tempered with ghee, whole red chili, roasted garlic and green coriander.

Mushrooms tossed with onions, tomatoes and peppers in a roasted coriander sauce.

Indian cheese served in a creamy spinach gravy.

Basmati rice cooked with cumin.

Basmati rice cooked with tomatoes, chilies and coriander.

Basmati rice cooked with butter and mushrooms.

Basmati rice cooked in butter with onions, blend of Indian spices and green chickpeas.

White flour bread cooked with garlic and coriander and topped with garlic butter

Spicy whole wheat bread topped with onions, chilies,and coriander and topped with butter.

Whole wheat bread with fenugreek leaves and shallow fried in ghee.

Whole wheat layered bread and topped with butter.

Onions, tomatoes, cucumber and mint yogurt with roasted cumin and black salt.

Fried lentil balls in yogurt topped with sweet and sour tamarind chutney.

Cucumber rings, cherry tomato and spring onion in a lemon dressing.

Vermicelli noodles cooked in coconut milk and mangoes. Garnished with cardamom, melon seeds, sliced coconut and fresh fruit.

Waffle cone filled with hot carrot halwa and served with vanilla ice cream.

Deep fried sweet gram flour crumbles topped with rabdi.