Crisp wheat sphere | tangy potato | tamarind chutney | spiced yoghurt
Crispy potato Pattie | tamarind chutney | carrot and beet slaw
Spicy salt | black garlic & tomato chutney | curry leaf
Cheese and fermented chili naan
Highway style corn salad | cucumber – tomato & mixed greens | goat’s cheese | cumin – honey mustard drizzle
Add chicken +4
Charred cauliflower | Turmeric and Chili marinade | masala onion
Boneless Chicken thigh | Kashmiri chili & yoghurt marinade | mint labneh | black masala
Pan grilled prawns | ‘podi’ butter garlic
Chilled Milk and rice pudding | cardamom | saffron
Mango, whipped cream cheese, biscuit crumb
Fried milk dumplings | pistachio | vanilla ice cream
Seasonal fruit sorbet scoops
Long and Slow cooked black lentils | tomato | butter
Railway tiffin style yellow lentil stew | chili garlic tempering
(can be done vegan upon request)
Sautéed potato | cumin, ginger & fresh chili
(can be done vegan upon request)
Seasonal greens with garlic
(can be done vegan upon request)
Whisked yoghurt | toasted cumin
Steamed basmati rice
Small plate + curry + rice + wine/beer
Small plate + curry + rice + dessert + wine/beer
Veg
Nuts
Shellfish
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.
