Crisp wheat sphere | tangy potato | tamarind chutney | spiced yoghurt
Pulled chicken breast | pomelo | cumin chili sambal | served cold
Boneless chicken thigh | Kashmiri chili & yoghurt marinade | mint labneh | black masala
Boneless tandoori chicken in a spicy tomato, onion, and garlic sauce.
House-made fresh paneer | onion & tomato masala
Seasonal forest mushroom kofta | cashew nut korma curry | mace
Boneless chicken | tomato and butter fondue | fenugreek & cardamom
€80 for two | Choice of vegetarian or non-vegetarian | Minimum for a table of two (2) people
White lentil dumpling | shiso leaf crisp | chickpea chaat | chutneys
Spicy salt | black garlic & tomato chutney | curry leaf
Beignets with leeks, chives and fennel | herb chutney
Branzino fillet grilled in banana leaf | green herb masala
Pressed Indian cottage cheese sandwich | pine nut and chili pickle filling | herb chutney
Seasonal forest mushroom kofta (croquettes only for translation purposes) | Cashew nut korma curry | Mace
Slow-braised lamb shank curry | smoked ‘rogani laal maas’ curry
Long and slow-cooked black lentils | tomato | butter
Saffron milk | cardamom sponge | pistachio
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.
