Sample Restaurant

Malai paneer in a smoky red-chilli marinade, charred in the tandoor

Hung-curd patties with ginger and green chilli, crisp outside, melting within

Button mushrooms tossed with burnt garlic, spring onion and red chilli

Basa in an ajwain-spiced batter, finished with lemon and chaat masala

Boiled eggs in a spiced gram-flour batter, with mint chutney

Chicken thigh in cream, cheese and green cardamom, gently kissed by the flame

Bone-in, marinated overnight in Kashmiri chilli and yoghurt

Hand-minced lamb with fresh herbs and royal cumin

Jumbo prawns in a coastal spice rub, basted with garlic butter

Potato barrels stuffed with paneer, raisins and cashew

Soya chaap in a creamy, peppery marinade, char-grilled

Black lentils simmered overnight on the tandoor, finished with white butter

Cottage cheese in a velvety tomato-cashew gravy with kasuri methi

Our signature: tandoori chicken in a silky, gently sweet makhani gravy

Rajasthani mutton curry, fiery with Mathania chillies and smoked ghee

Boiled eggs in a rustic onion-tomato masala, highway-dhaba style

Soft, blistered and brushed with butter

Roasted garlic and fresh coriander

Flaky, layered whole-wheat bread

Basmati tempered with cumin and ghee

Basmati and garden vegetables, sealed with saffron and slow-cooked

Hyderabadi style, with mirchi ka salan and raita

Served warm, syrup-soaked, with a whisper of rose

Soft chenna discs in chilled saffron-pistachio milk

Ghee-fried bread, thick rabdi and slivered almonds

Malai kulfi, rose syrup, vermicelli and basil seeds

Thick churned curd with a touch of cardamom

Roasted raw mango, mint and black salt

Spiced buttermilk with roasted cumin

Sweet, salted or mixed

Brewed with ginger, cardamom and a little patience