Saffron & Smoke

Char-grilled cottage cheese simmered in a smoky tomato-cream gravy with crushed kasuri methi.

Overnight-marinated chicken thigh, skewered and finished in the tandoor. Served with mint chutney.

Long-grain basmati slow-cooked on dum with marinated chicken, saffron and fried onions. Comes with raita & salan.

Black urad dal simmered overnight with butter and cream for a velvet finish. A house signature.

The classic — tandoori chicken folded into a silky tomato-butter gravy with a touch of honey.

Warm khoya dumplings soaked in cardamom-rose syrup. Best with a scoop of vanilla.

Thick hung-curd lassi blended with sugar and a hint of rose, served chilled in a tall glass.

Overnight-marinated chicken thigh, skewered and finished in the tandoor. Served with mint chutney.

Button mushrooms in a yogurt-chilli marinade, grilled till smoky. A vegetarian crowd-pleaser.

Minced mutton kebabs with green chilli and garam masala, grilled on skewers over coal.

Char-grilled cottage cheese simmered in a smoky tomato-cream gravy with crushed kasuri methi.

Black urad dal simmered overnight with butter and cream for a velvet finish. A house signature.

The classic — tandoori chicken folded into a silky tomato-butter gravy with a touch of honey.

Long-grain basmati slow-cooked on dum with marinated chicken, saffron and fried onions. Comes with raita & salan.

Seasonal vegetables and paneer layered with saffron rice and dum-cooked. Served with raita & salan.

Leavened flatbread brushed with garlic butter and fresh coriander, blistered in the tandoor.

Warm khoya dumplings soaked in cardamom-rose syrup. Best with a scoop of vanilla.

Spiced buttermilk with roasted cumin, mint and curry leaf. The perfect tandoor cooler.

Thick hung-curd lassi blended with sugar and a hint of rose, served chilled in a tall glass.