Something for every appetite.

Slow-simmered tomato broth with roasted cumin, black pepper and coriander.

Creamed sweet corn with finely chopped vegetables and spring onion.

Peppery, tangy broth with mushrooms, cabbage and bamboo shoots.

A clear vegetable broth brightened with lemon and fresh coriander.

Shredded chicken and sweet corn in a silky, gently seasoned broth.

Chicken broth simmered with whole spices, ginger and garlic.

Cubes of paneer in a spiced yoghurt marinade, charred in the tandoor with onion and capsicum. Served with mint chutney.

Pan-crisped patties of spinach, green peas and potato with a hint of green chilli.

Button mushrooms marinated with hung curd and spices, roasted on skewers.

Soya chaap in a mild cream and cashew marinade, finished in the tandoor.

Crisp paneer tossed in the wok with green chilli, capsicum, soy and spring onion.

Fried sweet corn kernels tossed with onion, pepper and chaat masala.

Vegetable dumplings in a glossy garlic, ginger and soy glaze.

• HalfRs. 380
• FullRs. 680

Bone-in chicken marinated overnight in yoghurt, Kashmiri chilli and spices, roasted in the tandoor.

Boneless chicken thigh in a smoky red marinade, served with onion and mint chutney.

Chicken in a mild marinade of cream, cheese and cardamom, gently charred.

Minced mutton with ginger, green chilli and fresh herbs, grilled on skewers.

Nepali-style chicken marinated with garlic, ginger and spices, grilled on skewers.

Fish fillets in a spiced gram-flour batter with ajwain, fried until crisp.

Crisp chicken tossed in the wok with green chilli, capsicum and soy.

Fiery fried chicken tempered with curry leaves, mustard seeds and red chilli.

Whole black lentils and kidney beans simmered slowly with tomato, butter and cream.

Paneer in a smooth tomato, butter and cashew gravy with kasuri methi.

Paneer, capsicum and onion cooked with freshly pounded coriander seed and red chilli.

Paneer in a velvety spinach gravy with garlic and a touch of cream.

Paneer in a rich, mildly sweet gravy of onion, cashew and cream.

Paneer and potato dumplings in a creamy, gently spiced gravy.

Yellow lentils tempered with ghee, cumin, garlic and dried red chilli.

Chickpeas cooked dark and tangy with onion, tomato and dried pomegranate.

Mushrooms in an onion-tomato masala with garam masala and coriander.

Seasonal vegetables cooked in a home-style masala.

Potatoes tossed with cumin, turmeric and green chilli.

Tandoor-charred chicken in a silky tomato and butter gravy, finished with cream and kasuri methi.

Chicken tikka in a spiced onion-tomato masala with capsicum.

Chicken cooked in the kadai with pounded coriander, red chilli and capsicum.

Bone-in chicken in a thin, comforting onion and tomato curry.

Slow-braised mutton with Kashmiri chilli, fennel and dry ginger.

Bone-in mutton cooked slowly in a deep, peppery masala.

Fish simmered in a tangy tomato and mustard-seed gravy.

Boiled eggs in an onion-tomato curry with whole spices.

Basmati rice layered with marinated chicken, saffron, fried onion and mint, sealed with dough and slow-cooked in the handi. Served with raita.

Tender mutton and basmati layered and cooked on dum. Served with raita.

Seasonal vegetables and paneer layered with saffron rice. Served with raita.

Spiced basmati rice with masala-fried boiled eggs. Served with raita.

Basmati cooked with vegetables and whole spices.

Basmati tempered with cumin and ghee.

Plain long-grain basmati.

Wok-tossed noodles with cabbage, carrot, capsicum and spring onion.

Wok-tossed noodles with shredded chicken and vegetables.

Fried rice with finely chopped vegetables and spring onion.

Fried rice with scrambled egg and spring onion.

Fried rice with chicken, egg and vegetables.

• PlainRs. 40
• ButterRs. 50

Whole-wheat bread baked against the wall of the tandoor.

• PlainRs. 60
• ButterRs. 70

Soft leavened bread from the tandoor.

Naan topped with chopped garlic and coriander, brushed with butter.

Flaky, layered whole-wheat paratha.

Gram-flour and wheat bread with onion, ajwain and green chilli.

Crisp tandoor bread stuffed with spiced potato and onion.

Dal, paneer curry, two seasonal vegetables, rice, two breads, raita, salad, papad and a dessert.

Chicken curry, dal, one seasonal vegetable, rice, two breads, raita, salad, papad and a dessert.

Spiced chickpeas with two fried bhature, onion and pickle.

Kidney beans in a thick tomato gravy with steamed rice.

Crisp pastry filled with spiced potato and peas, with mint and tamarind chutneys.

Potato patties topped with chickpeas, yoghurt, chutneys and sev.

Paneer fritters in a spiced gram-flour batter.

Onion, potato and spinach fritters, best with chai.

Roasted papad topped with onion, tomato, green chilli and chaat masala.

Thick yoghurt blended with ripe mango and a pinch of cardamom.

Chilled whipped yoghurt, lightly sweetened.

Whipped yoghurt with roasted cumin and black salt.

Spiced buttermilk with ginger, green chilli and coriander.

• SweetRs. 120
• SaltedRs. 120

Freshly squeezed lime with soda.

Strong tea brewed with milk, ginger, cardamom and cinnamon.

Milk tea with green cardamom.

Green tea with saffron, cardamom, cinnamon and slivered almonds.

Strong decoction coffee with frothed hot milk.

Chilled coffee blended with milk and ice.

Milk dumplings in warm rose and cardamom syrup, with pistachio.

Soft cheese dumplings in chilled saffron milk.

• MalaiRs. 140
• PistaRs. 150

Dense, slow-reduced milk ice cream.

Ground-rice pudding set in a clay pot, with cardamom and pistachio.

Slow-cooked carrot pudding with ghee, milk and nuts. Winter only.