Our Menu

The one you came for. Tender tandoori chicken in a silky tomato-cashew gravy with a whisper of fenugreek. Our most ordered dish — for good reason.

Fragrant basmati layered with aromatic spices, saffron, and a whole potato (yes, the potato matters). Dum-cooked in a sealed pot the way it was meant to be.

Black lentils simmered overnight with cream and butter until impossibly rich. Pairs with literally everything. Vegetarian guests — this is your hero dish.

Fresh bhetki in a coconut-curry leaf sauce with raw mango — coastal India on a plate. Light, aromatic, and deeply satisfying.

Baby spinach and hand-churned cottage cheese with a cumin tadka that would make your nani proud. Simple, honest, perfect.

Arborio rice stirred to creamy perfection with porcini, shiitake, and a generous shower of aged parmesan. Our Italian detour.

Al dente pasta in a fiery tomato-chilli sauce with garlic, basil, and olive oil. For when you want something bold and simple.

Marinated 24 hours in our house spice blend, charred in the tandoor until the edges caramelize. Our chef’s proudest creation — and it shows.

Hand-minced, spiced with green chilli and fresh herbs, grilled over charcoal. Served with roomali roti and green chutney.

Chunks of cottage cheese, bell peppers, and onions skewered and char-grilled. Finished with a squeeze of lime.

Tandoor-baked, brushed with real butter and roasted garlic. The bread that makes you order an extra curry.

Multi-layered, flaky, and crispy at the edges. Pull it apart — that’s the sound of happiness.

Aged basmati tempered with cumin and ghee. Subtle, fragrant, and the perfect backdrop for rich gravies.

Simple, fluffy, and exactly what you need when the curry is the star.

Our signature mashup — New York cheesecake meets rose-scented gulab jamun, finished with saffron crumble and pistachio dust. The dish people photograph before eating.

Dense, fudgy, and served warm with vanilla ice cream and a drizzle of salted caramel. For chocolate lovers — and everyone else too.

Slow-set Alphonso mango kulfi on a frozen marble slab. Summer in a bite — available year-round because we believe in joy.

Baked New York-style with a biscuit base and berry compote. No frills, just perfectly creamy.

Our house blend — Assam tea simmered with ginger, cardamom, and cinnamon. Served in a kulhar because that’s the only way.

Steeped 18 hours, served over ice. Smooth, strong, and the reason our morning regulars keep coming back.

Thick, creamy, and made with real Alphonso pulp. Not the watered-down version — the real thing.

Sweet, salty, or mixed — made to order with real limes. The Indian answer to everything.

Muddled mint, lime, and soda with a touch of sugar. Refreshing enough to make you forget the Kolkata heat.