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A classic street food fare. Six hollow crisps filled with tangy sauces.
Tandoori, Achari, and Malai.
Crispy wafer topped with mint, tamarind, and yogurt.
Stuffed with spiced potatoes, served with chickpeas and chutney.
A fried mixture of spinach, potatoes, and cauliflower.
Lentil dumplings are served with yogurt and tamarind sauce.
Whole-wheat multi-layered flatbread with butter.
Black lentils and red kidney beans were slow-cooked overnight in a clay pot with finished butter and kasoori methi.
Arhar, Chana, and Moong Dal are all-time favorites in India.
Black lentils and chana dal are cooked in real Indian dhaba style.
We use long-grain, finest basmati rice.
Hyderabadi-flavored vegetable biryani. We use long-grain, finest basmati rice.
Tender lamb cooked with basmati rice, fried onions, saffron, and aromatic spices is served with tzatziki sauce. We use long-grain, finest basmati rice.
Chicken pieces cooked together with raw onion and cashew nut paste, whole spices dominantly flavored with crushed black pepper.
Pieces of char-grilled chicken tossed in a rich, creamy tomato-onion gravy base made with plenty of butter.
Chicken cooked in white kaju magaj gravy along with fresh methi.
Boneless fish cooked in spicy Punjabi masala to a curry consistency.
Boneless roasted chicken cooked in spicy tomato gravy.
Chicken is cooked in a combination of chopped tomatoes, onions, and local spices.
Bollywood's special curry paste is made with onion, tomato, red chili, mustard seeds, and the real bread of Indian spices.
Succulent chicken pieces cooked with chopped onions, chopped tomatoes, and spices, tempered with whole coriander, red Chili, diced onion, and capsicum.
The chicken was cooked in onion, cashew, and lamb-based yellow gravy and then simmered with diced sautéed onions.
Tender goat is tossed with curry leaves, onions, and tomatoes.
Mutton cooked in onion, cashew and magaj based yellow gravy and the simmered with diced sautéed onion.
The goat is cooked in onions, tomatoes, garlic, and curry spices.
Goat pieces, bell peppers, and onions simmered in onion, ginger, garlic, and tomato gravy.
Goat cooked with Kashmiri spices
Prawns simmered gently in butter masala sauce.
Prawns in a creamy, mild, tangy, and faintly sweet gravy comprised of onions and tomatoes.
Cottage cheese cooked with Julian bell pepper, onion, and tomato finished with a Punjabi touch.
Cottage cheese cooked with Himalayan pink salt tomato, onion, and yellow gravy, garnished with fresh coriander leaves.
Cottage cheese cooked in fresh spinach paste and tempered with a hint of Asafoetida
Cottage cheese cooked in cashew nut and mawa gravy.
Special selections of vegetables tossed with rich onion and tomato masala—a semi-dry preparation.
Fried cauliflower is cooked in spicy and rich onion tomato gravy, flavored with ginger slices.
Mushroom and green peas cooked in onion, tomato, and cashew nut gravy.
Fenugreek leaves and green peas are cooked with cashew nut paste and cream.
Kabuli chana is cooked in a rich tomato and onion gravy.
Deep-fried fresh okra tossed in dry mix spice-style gravy.
Sliced cottage cheese is cooked in tomato puree along with onions and bell peppers.
Deep-fried mixed vegetable balls, cooked in tempered curd.
Veg dumplings cooked in rich veg or spinach gravy.
Tender lamb chops cooked to perfection, seasoned with aromatic herbs. Newly introduced specials have been in high demand.
Newly introduced specials have been in high demand.
Gobir or vegetable Manchurian, 6 pieces each.
Deep-fried fries tossed in honey-chili sauce with veggies.
Deep-fried cauliflower tossed in honey chili sauce with veggies.
A tangy Indian beverage made using cilantro, mint, and a few spices.
Creamy, frothy yogurt-based drink.
Your flavor choice,
Lime juice, black salt, sugar, and soda.
Ricotta dumplings enrobed in a pistachio and rose-infused cream.
A delicious recipe from India made with sweetened yellow lentils and mixed nuts.
Two pieces of fresh dough rounds dipped in simple syrup and garnished with nuts.
Ice cream made from fresh paan leaves and topped with pistachio nuts.