Today's menu

Crisp samosas crushed and layered with chickpeas, yogurt, tamarind, and mint chutney.

Charred cottage cheese skewers marinated in yogurt, kashmiri chili, and carom seed.

Marinated overnight in yogurt and spice, finished over open flame.

Tandoori chicken simmered in a velvet tomato-butter gravy finished with cream.

Kashmiri braised lamb in a deep red, fennel-scented gravy. Slow-cooked for hours.

Long-grain basmati layered and dum-cooked with saffron, fried onion, and mint.

Basmati dum-cooked with seasonal vegetables, saffron, and whole spice.

Tandoor-baked flatbread brushed with garlic butter and cilantro.

Warm milk dumplings soaked in cardamom-rose syrup.

Chilled yogurt blended with ripe mango and a touch of cardamom.