Our Menu

Free-range chicken marinated in yoghurt and spices, layered with fragrant basmati and slow-cooked to perfection.

Fresh cottage cheese cubes marinated in spiced yoghurt, layered with saffron-infused basmati and slow-cooked on dum with caramelised onions and whole spices.

Seasonal vegetables and paneer layered with aromatic basmati, rose water, and fried onions.

Tender chicken slow-cooked on dum in a rich, aromatic gravy of whole spices, caramelised onions, and yoghurt — a deeply flavourful Hyderabadi classic.

Chicken cooked in a tangy, bold pickle-spiced masala with mustard seeds, fennel, and dried red chillies — a punchy Hyderabadi favourite.

Chargrilled chicken tikka simmered in a luscious, spiced tomato and cream sauce — smoky, rich, and deeply satisfying.

Tender chicken slow-cooked in a velvety tomato-cream sauce with fenugreek, cardamom, and a touch of honey — rich, indulgent, and utterly satisfying.

Succulent chicken braised in a fragrant, mildly spiced sauce of cashews, cream, and aromatic whole spices — luxuriously rich and gently warming.

Chicken cooked in a traditional iron karahi with fresh tomatoes, ginger, green chillies, and bold whole spices — rustic, fiery, and full of character.

A fiery South Indian classic — chicken cooked with freshly ground Chettinad spices, kalpasi, and marathi mokku.

Tiger prawns cooked in a bold, tangy Hyderabadi masala with tomatoes, onions, and coastal spices.

Crispy fried mutton pieces marinated in bold spices and shallow-fried to perfection — a rustic Hyderabadi street classic with deep, smoky flavour.

Tender mutton slow-cooked in a tangy, pickle-spiced masala with mustard seeds, fennel, and dried red chillies — bold, punchy, and deeply aromatic.

Succulent mutton braised in a rich, fragrant sauce of cashews, cream, saffron, and aromatic whole spices — luxuriously indulgent and gently warming.

Dry-cooked mutton tossed with freshly ground spices, curry leaves, and caramelised onions — a bold, intensely flavoured South Indian-style preparation.

Tender mutton slow-cooked in a fragrant black pepper and whole spice gravy — warming, aromatic, and deeply satisfying.

Fresh cottage cheese cubes in a silky spinach gravy with garlic, ginger, and warming spices — wholesome and full of flavour.

Black lentils slow-cooked overnight with butter, cream, and a smoky tomato base — a timeless Punjabi classic.

Hearty chickpeas cooked in a bold, tangy tomato and onion masala with whole spices and a hint of amchur — rustic and deeply flavourful.

Baby aubergines slow-cooked in a rich, nutty Hyderabadi gravy of peanuts, sesame, tamarind, and coconut — a royal vegetarian treasure.

Potatoes and cauliflower dry-cooked with turmeric, cumin, and fresh coriander — a comforting, homestyle classic.

A medley of seasonal vegetables simmered in a fragrant, mildly spiced tomato and onion gravy — light, wholesome, and satisfying.

Boneless chicken marinated in yoghurt, lemon, and spices, cooked in a blazing tandoor until perfectly charred.

Delicate minced lamb patties with chana dal, whole spices, and fresh mint — a Hyderabadi heirloom.

Jumbo prawns marinated in ajwain, turmeric, and yoghurt, roasted in the tandoor with a smoky char.

Classic soft naan glazed with pure butter, straight from the tandoor.

Flaky layered flatbread made with whole wheat flour, cooked on the tawa with ghee.

Cooling yoghurt with fresh mint, cucumber, and a pinch of roasted cumin.

The traditional Hyderabadi accompaniment — green chillies in a tangy peanut and sesame gravy.

Soft milk-solid dumplings soaked in rose-cardamom syrup, served warm.

Dense, creamy Indian ice cream with crushed pistachios and a hint of cardamom.

Thick, creamy yoghurt blended with Alphonso mango pulp and a pinch of cardamom.

Spiced Indian tea brewed with ginger, cardamom, cinnamon, and cloves.

A chilled rose-water drink with basil seeds and a squeeze of lime — cooling and fragrant.