Poppadums with trio of house chutneys
White lentil dumpling | shiso leaf crisp | chickpea chaat | chutneys
Crisp wheat spheres | tangy potato | tamarind chutney | spiced yoghurt
Crispy potato pattie | tamarind chutney | carrot and beet slaw
Pulled chicken breast | 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
Spicy salt | black garlic & tomato chutney | curry leaf
Pan-grilled fresh prawns | ‘podi’ butter garlic
Boneless chicken thigh | Kashmiri chili & yoghurt marinade | mint labneh | black masala
Black cod steak | sour curd and pickle marinade | chargrilled | lime
Grilled lamb chops | pepper and chili marinade | biryani potato | yakhni
Branzino fillet grilled in banana leaf | green herb masala
Pressed Indian cottage cheese sandwich | pine nut and chili pickle filling | herb chutney
House-made fresh paneer | onion & tomato masala
Seasonal forest mushroom kofta | cashew nut korma curry | mace
Boneless chicken | tomato and butter fondue | fenugreek & cardamom
Boneless tandoori chicken stir-fry | garlic, onion & tomato
Slow-braised lamb shank curry | smoked ‘rogani laal maas’ curry
Poached prawns | coconut, ginger & turmeric curry | mustard & curry leaves
Poached prawns | coconut, ginger & turmeric curry | mustard & curry leaves
Mushrooms and seasonal vegetables | cumin | basmati rice | 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 potatoes | cumin, ginger & fresh chili
(can be made vegan upon request)
Seasonal greens with garlic
(can be made vegan upon request)
Whisked yoghurt | toasted cumin
Riz basmati vapeur
55% dark chocolate | almond halwa crumble | fennel
Sticky toffee pudding | traditional carrot halwa | vanilla ice cream
Saffron milk | cardamom sponge | pistachio
Choice from 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.
