A menu built for sharing, tasting, and lingering.

Crisp lotus stem, tamarind, mint chutney, sesame, and pomegranate.

Tandoor-charred broccoli with cashew malai, smoked chilli, and lime.

Soft paneer steeped in saffron yoghurt, ajwain, and brass-roasted peppers.

Silken mushroom kebabs on mini sheermal with pickled shallots.

Young jackfruit, aged basmati, saffron milk, mint, and slow-sealed dum spice.

Spinach and paneer kofta in a white poppy-seed korma with rose dust.

Coconut milk stew with root vegetables, curry leaf, and crushed black pepper.

Black lentils simmered overnight with browned butter, sage, and mace.

Tandoor kulcha filled with aged cheddar, truffle oil, and green chilli.

Long-grain basmati with saffron, toasted almonds, and garden peas.

Soft whole-wheat phulkas brushed with ghee or served vegan on request.

Burnished cheesecake with palm jaggery caramel and candied fennel.

Hand-churned kulfi with basil seeds, rose milk, and pistachio crumb.

Chilled coconut payasa with cardamom, poha pearls, and toasted cashew.

House nimbu, muddled sage, sparkling water, and black salt.

Almond milk, saffron, melon seeds, pepper, rose, and nutmeg.

Seven seasonal courses built around herbs, fire, slow grains, and brass service.

A root-free tasting journey with millet breads, coconut gravies, and fresh herbs.