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Cottage cheese marinated in hung curd and spices, char-grilled in the tandoor with peppers and onions.

Minced chicken with fresh herbs, skewered and cooked over live charcoal. Served with mint chutney.

Crisp golden pastry filled with spiced potatoes and green peas, with tamarind and mint chutneys.

Buttery mashed vegetable curry with soft toasted pav, onions and a squeeze of lemon.

Avocado, roasted chickpeas, cherry tomatoes, crunchy greens and a lemon-herb dressing.

Tandoori chicken simmered in a silky tomato, butter and cream gravy. Best with garlic naan.

Dal makhani, paneer curry, seasonal sabzi, jeera rice, raita, two rotis and a sweet.

Juicy prawns in a tangy coconut and kokum curry, served with steamed rice.

Seer fish cooked in a fiery red chilli and coconut gravy with curry leaves.

Slow-cooked chickpeas in a dark, tangy masala, topped with onion, ginger and coriander.

Fragrant basmati and tender chicken slow-cooked on dum with saffron, fried onions and mint. Served with raita.

Twelve pieces of fresh salmon maki and nigiri with pickled ginger, wasabi and soy.

Wok-tossed noodles with crunchy vegetables, soy and spring onion.

Classic wok-fried rice with egg, vegetables and a hint of white pepper.

Hand-stretched sourdough base, tomato sauce, mozzarella, red onion and fresh basil from our wood-fired oven.

Ribbon pasta in a parmesan cream sauce with grilled chicken and mushrooms.

Bow-tie pasta with basil pesto, cherry tomatoes and parmesan shavings.

Juicy grilled patty, cheddar, caramelised onions and house sauce in a toasted brioche bun. Served with fries.

Slow-smoked ribs glazed with our house barbecue sauce, with grilled tomatoes.

Buttermilk-brined chicken, double-coated and fried till extra crunchy.

Light vanilla sponge layered with fresh cream and raspberries.

Dark chocolate mousse layered with cookie crumble and cream.

Three fresh donuts with chocolate glaze and rainbow sprinkles.