Tender chicken morsels marinated in hung yogurt and warm spices, char-grilled to a golden crisp.
Cottage cheese cubes char-grilled with bell peppers and onions, brushed with smoky tandoori glaze.
Melt-in-the-mouth Lucknowi mutton kebabs scented with rose, kewra and saffron.
Button mushrooms marinated in hung curd and Kashmiri chilli, kissed by the clay oven.
Golden fried sweet corn tossed with bell pepper, chilli and a sweet-sour glaze.
Jumbo prawns marinated in carom and chilli, grilled in the tandoor with a citrus finish.
Spinach, green peas and potato patties pan-seared with cashew and mint.
Hung curd and crumbled cheese patties with caramelised onion, gently shallow fried.
Hand-minced lamb skewers with green chilli, coriander and warm garam masala.
Crisp besan-battered fish fingers with carom, garlic and a tangy chaat masala finish.
Our signature tandoori chicken simmered in silky tomato-cashew gravy finished with cream.
Slow-cooked black lentils enriched overnight with tomato, butter and a touch of cream.
Tender lamb braised in aromatic Kashmiri red curry with warm spices.
Cottage cheese in a rich onion-tomato gravy finished with a smoky tadka.
Long-grain basmati layered with saffron and slow-cooked under sealed dum.
Cream-marinated chicken tikka in a delicate cashew gravy with hints of cardamom.
Spinach pureed with mild spices, finished with hand-cubed paneer and a smoky tempering.
Pearl spot fish in tangy coconut and tamarind curry with curry leaves and Kashmiri chilli.
Hand-rolled vegetable dumplings in a velvety almond-cashew korma.
Seasonal vegetables tossed on the iron griddle with crushed tomato and dry spices.
Wok-tossed noodles with crunchy vegetables and a kiss of dark soy.
Crispy chicken tossed in fiery Indo-Chinese chilli garlic sauce.
Vegetable dumplings simmered in tangy garlic-ginger sauce.
Long-grain rice tossed with fiery schezwan sauce and vegetables.
Crisp lotus stem glazed in honey, chilli and sesame.
Diced chicken stir-fried with peanuts, dried red chillies and Sichuan peppercorn.
Twice-fried paneer tossed in a glossy chilli-soy glaze with bell pepper and onion.
Crisp vegetables in a glossy pineapple and tomato sauce with bell peppers.
Crisp prawns wok-tossed in a sweet-spicy dragon sauce with chilli oil.
Delicate chicken wontons in a clear ginger and spring onion broth.
Arborio rice slow-simmered with porcini, parmesan and white truffle oil.
Penne in a fiery tomato sauce with garlic, chilli and fresh basil.
San Marzano tomato, fior di latte mozzarella and basil on a wood-fired crust.
Garlic, chilli flakes and parsley in extra virgin olive oil.
Layers of pasta, ragu Bolognese and béchamel baked to a golden crust.
Wood-fired crust crowned with mozzarella and curls of spicy pepperoni.
Silky egg-yolk sauce with guanciale, pecorino and cracked black pepper.
Ribbons of fettuccine in a velvety parmesan and cream sauce.
Fresh buffalo mozzarella, vine tomatoes and basil with aged balsamic.
Toasted sourdough topped with marinated tomato, basil and garlic-rubbed oil.
Atlantic salmon with lemon-butter glaze, asparagus and roasted root vegetables.
Aged tenderloin grilled to your liking with rosemary jus and truffle mash.
Herb-roasted chicken with ratatouille and a light pan jus.
Flaky pastry parcel of wild mushrooms, spinach and brie.
Pan-seared sea bass with olive tapenade and saffron beurre blanc.
French-trimmed lamb chops grilled with rosemary, garlic and red wine jus.
Crisp romaine, parmesan, herbed croutons and a classic anchovy dressing.
Buttery pastry shell filled with roasted vegetables, gruyère and herbed custard.
Crisp golden chicken roll stuffed with smoked ham and melted Swiss cheese.
Slow-caramelised onions in beef broth, crowned with gruyère gratinée crouton.
Warm chocolate cake with a flowing centre, served with vanilla bean ice cream.
Espresso-soaked savoiardi layered with mascarpone and dusted cocoa.
Saffron syrup soaked dumplings served warm with chilled rabri.
Silken vanilla custard with a torched caramel sugar crust.
No-bake cheesecake with fresh Alphonso mango and a buttery biscuit base.
Dense, velvety baked cheesecake with a brown-butter graham crust and berry coulis.
Airy dark chocolate mousse with cocoa nibs and gold dust.
Slow-reduced milk kulfi loaded with pistachio and rose.
Flaky butter pastry filled with spiced apples, served warm with vanilla cream.
Silky vanilla panna cotta with a fresh berry compote and mint.
Fresh mint, lime and a hint of cane sugar topped with sparkling soda.
Slow-brewed Assam tea with ginger, cardamom and warm spices.
12-hour cold-brewed Arabica served over hand-cut ice.
Cold-pressed watermelon with lime and mint.
Thick yogurt drink delicately scented with saffron and pistachio.
Velvety espresso topped with steamed milk foam and a dusting of cocoa.
Fresh strawberries blended with chilled yogurt and a hint of honey.
Cold-pressed Valencia oranges, served chilled over ice.
Ceremonial-grade matcha whisked with chilled milk over crushed ice.
House-made lemonade with mint and a splash of sparkling water.
BROWN OAK