Crisp, golden batons of lady finger coated in tempura and chickpea flour, dusted with our chef’s special spice mix. Served with a Kasundi Honey Mayo that brings a sweet-savoury kick.
Crispy kale tempura gets the street-side treatment, drizzled with a colourful array of chutneys, sweet yoghurt, and a pop of pomegranate pearls. It’s crunchy, tangy, and delightfully unexpected.
The quintessential Indian snack, reimagined. Rice puffs with steamed broccoli, pomelo, toasted almond flakes, pistachios andpomegranate, tossed in a honey, lime and tamarind dressing.
Our signature kulcha stuffed with melted cheese and prized morel mushrooms, paired with truffle butter.
Our signature kulcha stuffed with tender rabbit in a slow-cooked makhani sauce, melted cheddar, paired with burnt garlic butter.
A richer, indulgent take on Bombay’s favourite. Spiced mash of potatoes, peppers, green peas, cauliflower, and carrots, served with freshly baked pao and elevated with a masala butter candle that melts into every bite. Born in the city’s textile mills as a quick, hearty mix of leftovers—this pav bhaji tips its hat to Sardar, where butter is never held back.
Boneless chicken pieces fried with mustard seeds, garlic, and curry leaves, then tossed in a spiced yoghurt sauce. Garnished with caramelised pearl onions, it’s our ode to Hyderabad’s favourite starter.
From the much-missed Radio Café near Bombay’s Crawford Market. Spiced goat mince cooked with fresh mint, coriander, and green peas, served with soft Bombay bakery bread. Every bite is pure nostalgia.
Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.
Flaky, buttery chicken puff, served with pineapple ketchup, inspired by the iconic Albert Bakery in Bangalore and a playful nod to those after-school bakery bites we all loved.
The Hyderabadi classic, now reinvented for vegetarians (you’re welcome). Tender baby jackfruit slow-cooked with spices, served with fried cashews, crispy onions, mint, and a squeeze of lemon.
Paneer stuffed with morels, cheese, and truffle oil, served in a nutty-tomato, saffron-infused sauce and finished with shilajit cream. Once prescribed by hakims to royalty, this dish of quiet indulgence and strength recalls a time when food nourished both body and spirit.
Charred, wood-roasted cauliflower served on a creamy toasted cashew and raisin mole, tempered with Kashmiri chilli, garlic, curry leaves, pine nuts, and mustard.
Spinach, cottage cheese, zucchini, baby carrots, and baby corn, slow-cooked on dum and garnished with roasted khoya and brown garlic.
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
Baby potatoes tossed with wild mustard, spices, onions and tomatoes, finished with a squeeze of lime and a sprinkle of fresh coriander. A taste of Uttarakhand.
Whole black lentils soaked in tomato puree, butter, and cream, and simmered on low heat for hours. It may demand patience and precision, but it rewards with a taste that’s pure comfort.
A tribute to Noor Mohammadi's iconic Dal Ghee from Bhendi Bazaar. Yellow lentils tempered with garlic, cumin, red chilies and smoked ghee.
Smoked tikka in a velvety plum tomato sauce, infused with the heat of Guntur chillies, and finished with a dollop of cream. A bold twist on an old favourite.
Pulled goat slow-cooked with warm spices and served with ginger julienne, fried onions, and lime. It’s the breakfast of choice at Delhi’s Chitli Qabar bazaar, but you can enjoy it any time of the day.
A forgotten recipe from Nizam-era kitchens. Chicken prepared in a classic pickled-tamarind gravy, infused with a hint of yellow-chili heat.
Diced Indian goat cooked in pure ghee with hand-pounded spices, ginger, and garlic. An indulgent, forgotten Hyderabadi classic.
Deliciously grilled king prawns basking in a rich, smooth, nutty gravy. This Calcutta favourite is both elegant and indulgent, which come to think of it, describes the city perfectly.
Mutton and lentils slow-cooked and hand-pounded into a velvety, spiced porridge, served with fried cashews, crispy onions, mint, and a squeeze of lemon. The dish that anchors Hyderabadi weddings to date.
Straight from the heart of India’s biryani capital. Tender baby jackfruit layered with fragrant basmati rice, spices, and saffron — sealed and cooked till every bite carries depth and warmth.
Straight from the heart of India’s biryani capital. Tender chicken marinated with yoghurt, mint, coriander and spices, layered with fragrant basmati rice and saffron. Made “kachhi” style so that the flavours are fully blended.
Tender pulled goat layered with fragrant basmati rice and slow-cooked on dum, capturing the authentic flavors of Lucknow, inspired by the legendary Idrees Bhai.
Silken cottage cheese stuffed with spiced, tangy mashed potatoes and shallow-fried to golden perfection — a crispy, soulful treat, and a cherished recipe passed down from the legendary Chef Imtiaz.
Born in the kitchens of Lucknow's nawabs and perfected over centuries at the iconic Tunday's—the galouti was always the dish vegetarians could only watch others enjoy. But not anymore. A melt-in-the-mouth carrot galouti, cooked in ghee and hand-pounded spices, served on a warm saffron-infused sheermal.
Charred and smoky from the tandoor—potato cylinders stuffed with a spiced mix of nuts and raisins, gratinated with a combination of gouda, cheddar and mozzarella.
Locally sourced fresh chicken breast, grilled and tossed in our chef's secret spice mix, laced with yoghurt, cream, and a generous touch of butter.
Minced Indian goat infused with garlic and a touch of yellow chilli, grilled just like they do in the aromatic spice markets of Old Delhi.
Chicken thigh marinated in chili, lime, ginger, and garlic, tossed in roasted gram flour and chargrilled. Every bite delivers smoky heat and vibrant flavor, crafted for spice lovers.
A homage to the legendary restaurant Noor Mohammadi at Bhendi Bazaar. Chicken and lentils cooked with ginger, garlic and hand-pounded spices, shaped into patties and shallow-fried to lip-smacking perfection.
A Hyderabadi heirloom. Slices of goat leg, marinated in almond paste and Hyderabadi potli masala, charred till meltingly tender. Smoky, silky, and full of history.
Seabass fillet, marinated and shallow-fried, served with thecha beurre blanc—where a classic French base meets a hand-pounded Maharashtrian chutney. Meets the approval of the fussiest Koli fisherwoman.
Rice steamed to fluffy perfection, and ready to soak up the sauces.
Basmati rice tempered with cumin seeds—a timeless accompaniment.
A combination of crispy onion rounds with green chilies, fresh coriander, mint, lemon, and our signature house-spice mix.
Broccoli florets chargrilled on a robata. Smoky, simple, and full of bite.
Sweet potatoes brushed in butter, sprinkled with kebab masala, then charcoal-grilled on a robata.
Diced and fried aubergine meets creamy yoghurt, fresh curry leaves and mustard tempering.
Grated cucumber and fresh coriander in a cream yoghurt tempered with cumin seeds.
Soft, pillowy bread, freshly baked in the tandoor.
Made with whole wheat, crisp on the outside and tender inside.
Flaky layered bread, infused with milk, ghee, and a hint of ajwain.
Made with whole wheat, bursting with vibrant minty notes.
Crisp, buttery layers that unfold with every bite and make a timeless classic for any curry.
A flatbread that’s as light and thin as a handkerchief.
Crisp on the outside, soft inside, perfect on the whole.
Fluffy naan topped with chopped garlic and coriander. Add butter if you’re feeling indulgent.
A punchy take on our classic naan topped with chopped garlic and green chilli for a bit of heat. Butter’s upto you.
A Lucknowi classic. Saffron-scented flatbread enriched with milk, ghee, and a hint of cardamom. Slightly sweet, fragrant, and the perfect companion to rich gravies or slow-cooked meats.
A rich blend of black tea, milk, and cardamom, slow-brewed to perfection. Served piping hot, just like the bustling Irani cafes of Hyderabad. A sip of the city's legacy in every cup.
Bombay's Irani café classic—home baked soft bun slathered with butter (maska), serving a taste of pure nostalgia. Baked fresh daily, served until sold out.