NON-VEG
Small Plates
KARARI KALE CHAAT | V, D, G
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.
TANGRA PRAWNS | G, C
Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.
Mains
SHAADI KHANE KI HALEEM | D, TN
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.
GUNTUR BUTTER CHICKEN | D
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.
KHADAK DAAL | V, D
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.
SHADAB CHICKEN BIRYANI | D
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.
Grills & Griddle
N.M. CHICKEN SHAMMI | D
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.
Breads
ASSORTED BASKET
Sides
BAIGAN & ANAAR RAITA | D
Diced and fried aubergine meets creamy yoghurt, fresh curry leaves and mustard tempering.
GRILLED BROCCOLI V|CV
Broccoli florets chargrilled on a robata. Smoky, simple, and full of bite.
Desserts
KAJU PHIRNI | VE, TN, SU
Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.
MALABAR COFFEE MILK CAKE | D, G, E
A love letter to Kerala’s coffee heritage, this decadent dessert layers soft, cloud-like sponge soaked in bold, nutty coffee with velvety mascarpone cream — rich, indulgent, and irresistibly coffee-forward.
VEG
Small Plates
KARARI KALE CHAAT | V, D, G
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.
ANN'S LADY FINGER FRIES | V, D, G
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.
Mains
PANEER KHURCHAN | V, D
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
SUBZ MILONI | V, D, G
Spinach, cottage cheese, zucchini, baby carrots, and baby corn, slow-cooked on dum and garnished with roasted khoya and brown garlic.
KHADAK DAAL | V, D
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.
JACKFRUIT BIRYANI | V, D
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.
Grills & Griddle
PESHAWARI TANDOORI ALOO | V, D, TN
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.
Breads
ASSORTED BASKET
Sides
BAIGAN & ANAAR RAITA | D
Diced and fried aubergine meets creamy yoghurt, fresh curry leaves and mustard tempering.
GRILLED BROCCOLI
Broccoli florets chargrilled on a robata. Smoky, simple, and full of bite.
Desserts
KAJU PHIRNI | VE, TN, SU
Take creamy cashews in a lightly spiced berry compote, and get a traditional rice pudding, updated with a layer of caramelized sugar.
MALABAR COFFEE MILK CAKE | D, G, E
A love letter to Kerala’s coffee heritage, this decadent dessert layers soft, cloud-like sponge soaked in bold, nutty coffee with velvety mascarpone cream — rich, indulgent, and irresistibly coffee-forward.