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INSPIRED BY THE ICONIC FOOD STREETS, FORGOTTEN RECIPES AND BYGONE ERAS OF INDIA
INSPIRED BY THE ICONIC FOOD STREETS, FORGOTTEN RECIPES AND BYGONE ERAS OF INDIA
The quintessential Indian snack, reimagined. Rice puffs with steamed broccoli, pomelo, toasted almond flakes, pistachios and pomegranate, tossed in a honey, lime and tamarind dressing.
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.
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.
Punjabi flatbread stuffed with melted cheese and
prized morel mushrooms, paired with truffle
butter. A refined take on a street classic.
Add a kulcha +22
Soft lentil dumplings plunged in creamy yoghurt, layered with a sweet and tangy chutney, and served with the crunch of fried papdi. Inspired by the iconic Sri Narsing in Hyderabad.
Boneless chicken oysters 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.
A creamy scramble of goat brain and eggs, delicately cooked with butter, cream, and a hint of fresh coriander and lime. Served with crispy baguette slices.
Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.
Soft paneer chunks marinated in a tangy achari yoghurt mix and chargrilled till just smoky. Sharp, sour, and slightly spicy - this one lingers.
Broccoli, spinach, and kale come together in a crisp tikki, stuffed with cheese, green chillies, fried cashews and raisins. Served with our signature Kaju Kishmish chutney. It’s crunchy, creamy, and unexpectedly rich.
Baked large potato, chargrilled on robata and stuffed generously with nuts and raisins. Smeared with butter and a squeeze of lime, then dusted with a homemade spice mix.
Tender boneless chicken oysters marinated in a rich yoghurt sauce and a hint of Sichuan peppers. Creamy and very satiating.
Minced Indian goat infused with garlic, fried onions and a touch of yellow chilli, skewered and grilled just the way they like it in the aromatic spice markets of old Delhi.
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. Boneless slices of goat leg, marinated in warming spices and slow-cooked till meltingly tender. Smoky, silky, and full of history.
A grand showstopper of a dish. Whole leg of goat, marinated in ginger, garlic and our chef’s spice mix, then slow-cooked, braised, and finished with a touch of lemon juice.
Whole pomfret marinated in a dry red chilli paste, garlic, cumin, vinegar and crispy fried. Meets the approval of the fussiest Koli fisherwoman.
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.
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.
Rare gucchi mushrooms sourced from the mountains in Kashmir, stuffed with cheese and simmered in a rich, nutty gravy. Earthy, luxurious, and unforgettable.
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
Baby potatoes tossed with crunchy Jakhia seeds, finished with a squeeze of lime and a sprinkle of fresh coriander. A taste of Uttarakhand.
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.
A cherished home recipe, combining tender goat shank with whole green moong, cooked gently with yoghurt, ginger, chilli, and mint. Usually made with urad daal, but we feel green moong is even better.
Fiery, fragrant, and packed with flavour. Chicken simmered in a peppery coconut-based masala, finished with curry leaves and black stone flower. A bold favourite from Tamil Nadu’s spice coast.
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,
brought back with a French twist. Chicken
prepared in the classic Kiev style, stuffed with
cheese, ginger, and pomegranate pearls, then
crumb-fried till crisp.
Served in a tangy tamarind gravy infused with
mellow yellow chilli heat.
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.
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.
Pulled goat enriched
with warm notes of Nihari,
layered with aromatic basmati
rice and saffron, and
served with a sumptuous
bone marrow gravy.
This grand Awadhi dish
is a
flavourful feast.
A gentle embrace of
flavours and memories.
Rice and lentils layered
with
tamarind and mint
chutney, cooked on dum
with tender paneer koftas and nuts.
Soft, pillowy bread, freshly baked in the tandoor.
Flaky layered bread, infused with milk, ghee, and a hint of ajwain.
A flatbread that’s as light and thin as a handkerchief.
Made with whole wheat and bursting with vibrant minty notes.
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.
Rice steamed to fluffy perfection, and ready to soak up the sauces.
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.
A love letter to Kerala’s coffee heritage, this decadent dessert soaks up bold, nutty coffee flavors into a soft, cloud-like sponge, much like the beloved tres leches.
Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.
The essence of North India’s sweet heritage featuring desi ice cream, silky vermicelli, and a cheerful blend of strawberry and rose jam.
An adorable hodgepodge of cake sponge, nuts, fresh fruits, khubani and rich custard, topped with vanilla ice cream. It’s the everything pudding, made in India.
A rich tahini chocolate slab with salted peanut toffee and cardamom milk chocolate mousse, topped with a crisp sesame shortbread and dark chocolate glaze.
Layers of caramelized filo pastry with roasted peanuts and walnuts, paired with creamy rasmalai mousse and a touch of kumquat chili jam for a truly unique East-meets-Middle-East delight.
Spicy, sweet, and not afraid to stand out. Blazing pineapple meets chilli-mango purée, softened by lime and agave, then dusted with tajin and dried mango. A bold, unapologetic blend that lives between eras—old soul, modern edge.
This delightful coupette of Crossip Fresh Citrus, sweet lychee juice, a zing of lime, and a hint of rose syrup, is light, refreshing and utterly photogenic. Perfect for pairing with cream and coconut dishes.
A tangy twist on a street-side classic. Kala Khatta—India’s beloved berry and black salt syrup—meets muddled blueberries, lemon, and chaat masala. Built over ice and topped with soda, it’s sharp, nostalgic, and hard to forget. Old-school soul, reimagined.
Soft on first sip, but lingers long after. Fresh basil and lime meet a splash of pink grapefruit soda, shaken with Sea Arch and just a touch of sweetness. A drink that doesn’t say much—but says it well.
A well-deserved break in a glass. Raspberry purée, mint and Crossip Fresh Citrus shaken with aquafaba for a light, creamy fizz, then topped with soda and a sprinkle of nostalgia. Tart, fresh, and just the kind of pick-me-up you look forward to mid-shift.
Our drama king in a glass—fizzy, floral, and full of flair. Non-alcoholic bubbles meet a house-made blend of warm spices, citrus, and vanilla tea, topped with a puff of cotton candy. It’s got main character energy. Applause optional.
Our tailor-made house serve uses Wilfred's Aperitif, lemon juice, pineapple juice with Crossip Pure Hibiscus. Shaken with agave and aquafaba into a frothy finish and served on the rocks.
Shake up some Crossip Fresh Citrus,
lemon juice, sparkling lemonade
with orange sorbet, and you’ve got
yourself a number that hits all the
right notes.
Hot tip: pair with the butter chicken.
Crossip Dandy Smoke splashed with our in-house orange and cinnamon syrup, lemon juice, and ginger ale. It’s a tall cocktail of pure, delicious comfort after a full-to-bursting meal. True contentment awaits.
Shake up some Crossip Fresh Citrus, lemon juice, sparkling lemonade with orange sorbet, and you’ve got yourself a number that hits all the right notes. Hot tip: pair with the butter chicken.
A refreshing medley of kale, apple, cucumber, celery, and ginger.
Carrot, apple, and ginger come together in this zesty blend.
Freshly squeezed orange juice.
A vibrant trio of orange, pineapple, and pomegranate juices. A colorful homage to India’s sacred rivers.
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.
Ceremonial grade matcha, served hot or iced.
Get it with oat milk + 5
Thick, creamy yoghurt whisked to perfection and infused with rosewater, cardamom, and a drizzle of saffron. Sweet, cooling, and just the way it's enjoyed on the ghats of Varanasi.
A rich, creamy blend of yoghurt with the earthy complexity of ceremonial-grade matcha.
Light, savoury, and exactly what you need on a warm day. Yoghurt and salt blended till perfectly frothy. The OG Indian refresher—cooling, comforting, and endlessly reviving.
Thick, creamy, and unapologetically tropical. Mango purée blended with yoghurt and ice for a smooth, cooling sip that’s equal parts comfort and indulgence. Like summer in a glass.
All the depth, none of the buzz. A dark, malty pour with hints of chocolate and coffee—perfectly smooth, beautifully bold, and completely alcohol-free.
A Belgian blonde with zero alcohol and plenty of personality. Crisp, golden, and subtly hoppy.
Elegant, floral, and lightly effervescent. This sparkling white wine is a celebratory sip without the alcohol—perfect for toasts, treats, or just because.
Perfectly good water, on the house
