Papadum of Chef’s choice with mango and mint chutney.

Sweetcorn tossed with onions, tomatoes, chilies, chaat spices and sev.

Crispy pastry parcels filled with spiced vegetable

Crispy pastry parcels filled with Authentic lamb vindaloo.

Tilapia fillets marinated and fried in gram flour batter.

Indo-Chinese fusion deep-fried chicken wings.

Vibrant Goan Portuguese, featuring deep-green masala and bold spices.

Goan pork ribs in spicy vindaloo sauce. (Goa-Portuguese influence)

Crispy fried prawns coated in a Maryrose sauce with Indian twist.

Fried Napalese Dumplings WIth Sesame and Tomato chuthey.

Fried Napalese Dumplings WIth Sesame and Tomato chuthey.

Indian cottage cheese stir fried with peppers and onion in Indo-Chinese sauce.

Boneless chicken in Indo-Chinese sauce

Spicy Indo-Chinese stir-fry with Soya chunk.

Paneer, Broccoli, Soya chaap in Tandoori masala.

North Indian Delhi-style marinated mock meat.

Indian cottage cheese marinated with creamy yogurt and Indian spices.

French Trimmed chicken thigh marinated in cream cheese and yoghurt.

Spiced grilled lamb Chops, Punjabi-style.

Minced lamb with herbs and tandoori spices.

Platter of Chicken wings, Chicken chop, Seekh kebab, Lamb chops and Fries.

Prawns marinated in Malabar spice cooked in tandoor.

Succulent chicken marinated in aromatic Indian spices, slow-roasted in a traditional clay oven, served with a refreshing salad and a kasunda mustard dressing.

Succulent chicken marinated in aromatic Indian spices, slow-roasted in a traditional clay oven, served with a refreshing salad and a kasunda mustard dressing.

A Goan coastal classic—whole sea bream infused with aromatic spices and your choice of a crispy semolina fry or a flame-grilled char. Bold, fresh, and full of sunshine.

Indian cottage cheese with diced onion and peppers in rich kadai sauce.

Tandoori Cooked Paneer in rich velvety tomato gravy.

Coastal coconut curry from Goa.

North Indian/Delhi soy chunks curry.

Creamy spinach and sweetcorn.

Spiced chickpeas from Punjab.

Diced and Fried potato in rustic garlic tomato sauce.

Tandoori cooked chicken tikka in rich velvety tomato gravy.

Chicken thighs with diced onion and peppers in rich kadai sauce.

Iconic dish from Delhi’s Moti Mahal

Rich lamb curry from Kashmir.

Rich lentils. (Punjabi staple)

Yellow lentils with spinach. (Home-style across India)

Spiced goat curry from Punjab.

Layered rice and veg. (Hyderabadi style)

Fusion of grilled chicken and biryani rice.

Classic dum-style biryani. (Awadhi styles)

(Saffron basmati – Mughlai influence)

(Butter naan, garlic naan, and roti)

Indian rice kheer brûlée.

Soft, deep-fried milk dumplings soaked in fragrant rose-cardamom syrup. Served warm.

Traditional Indian frozen dessert made with slow-simmered milk.

A cold dessert of rose syrup, sweet noodles, basil seeds, milk and vanilla ice cream.

Ask for flavour