Poppadums with house chutneys
White lentil dumpling | shiso leaf crisp | chickpea chaat | chutneys
Crisp wheat spheres | tangy potato | tamarind chutney | spiced yoghurt
Crisp wheat spheres | spiced street style potato | duo of green mango and tamarind water
Yellow split mung lentils | ‘pakwaan’ crisp | chutneys
Spiced potato and green peas Samosa | Herb and Tamarind chutney
Baby Spinach, tandoori chicken | pomelo | cumin chili sambal | served cold
Highway style corn salad | cucumber | tomato & mixed greens | honey mustard drizzle
Beignets with leeks, chives and fennel | herb chutney
Crispy ladies finger | turmeric aioli
Pan-grilled fresh prawns | ‘podi’ butter garlic | pao
Spicy salt | gunpowder ailoi | curry leaf
Boneless chicken thigh | Kashmiri chili & yoghurt marinade | mint labneh | black masala
Black tiger prawns | Sour curd and pickle marinade | char grilled | lime
Grilled lamb chops, 2 pieces | pepper and chilli marinade | Rogani potato | vindaloo ketchup
Minced lamb skewer, saffron, yakhni jus
Seabass fillet grilled in banana leaf | Parsi green herb masala
Pressed Indian cottage cheese sandwich | pine nut and mango chilli pickle filling | herb chutney
Cardamom and black pepper labneh | Torched Broccolini
Fresh paneer | onion and tomato masala
Fried yogurt dumplings, nigella seeds | lime leaf and tomato masala curry
Seasonal forest mushroom kofta croquettes | melon seed korma curry | mace
Chettinadu spiced jackfruit curry | curry leaf | shallots
Boneless chicken | tomato and butter fondue | fenugreek & cardamom
Boneless tandoori chicken stir-fry | garlic | onion | tomato
Slow-braised lamb shank | smoked ‘rogani laal maas’ curry
Stir fried curried lamb | curry leaves | coconut and shallot masala | mini idli
Poached prawns | coconut, ginger & turmeric curry | mustard & curry leaves
Boneless chicken | fragrant spices | saffron basmati rice | pomegranate raita
Traditionally cooked to order in a sealed pressure cooker to preserve flavour and aroma, just like in Indian homes.
Please allow up to 20 minutes
Sunday special pressure cooked, home style kashmiri yakhni pulao | fragrant spices
Morels and and mushrooms | cumin | long grain rice | Pressure cooked | pomegranate raita
Long and slow-cooked black lentils | tomato | butter
Railway tiffin-style yellow lentil stew | chili garlic tempering
(can be made vegan upon request)
Sautéed potato | cumin, ginger | fresh chili
(can be made vegan upon request)
Creamed spinach | garlic | golden corn
Riz basmati vapeur
Whisked yoghurt | toasted cumin
Spiced Potato | Paneer
55% dark chocolate | almond halwa crumble | filter coffee ice cream
Goan Portuguese set cake | Biscuit crumbs
Sticky toffee and date puding | home made carrot halwa ice cream
Saffron milk | cardamom sponge | pistachio
Choice subject to seasonal availability
Veg
Nuts
Shellfish
Dairy
Vegan
The tandoor is often described in romantic terms — ancient, primal, elemental. Yet beneath its clay walls lies one of the most sophisticated cooking systems ever developed. Long before modern kitchens spoke of convection, radiant heat, or controlled combustion, the tandoor mastered all three simultaneously.
Celebrations are not defined by excess alone. They are defined by togetherness. Across cultures, the meals remembered most vividly are rarely the most elaborate or rarefied. They are the ones shared — dishes placed at the centre of the table, passed hand to hand, tasted communally. Indian cuisine has always understood this instinctively. Long before dining became performative, Indian food evolved as a language of gathering.
Indian menus can look naturally welcoming to vegan and vegetarian diners, but confidence disappears quickly when butter, yoghurt or ghee enters the conversation. A dish centred on lentils may still contain dairy. Naan can arrive brushed with butter, and a vegetable curry may rely on yoghurt for its body. The useful question is not simply whether vegetables are present. It is how the dish is finished.
