Recipes passed down four generations, served the way they always were.

Basa fillets marinated in carom seed & gram flour, char-grilled in the tandoor.

Soft lentil dumplings in whipped curd, tamarind chutney, and roasted cumin.

Hand-minced mutton skewers, slow-charred over coal, served with mint chutney.

Tandoori chicken simmered in a velvety tomato-butter gravy — the house signature.

Black lentils, slow-simmered overnight with butter and cream, finished with smoke.

Fresh paneer cubes in a rich onion-tomato gravy with cashew and fenugreek.

Leavened flatbread, hand-stretched, brushed with garlic butter, tandoor-baked.

Multi-layered whole wheat bread, crisp on the edges, soft within.

Whole wheat bread, baked fresh to order in the clay tandoor.

Warm milk-solid dumplings soaked in cardamom-saffron syrup, served two per plate.

Ground rice pudding set in a clay bowl, layered with saffron and pistachio.

Hand-pounded ginger, cardamom & clove, brewed slow with full-cream milk.