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.
GRILL
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.
HALEEM
Hyderabadi Goat Haleem | D, TN
Slow-stirred for hours, breaking down grains and meat into a velvety, protein-rich porridge that has sustained fasting communities for centuries.
GRANITA
Guava Chilli Granita
A refreshing blend of crushed ice flavoured with Thai pink guava and a touch of chilli heat that hits just right.
MAINS
Choice of one
Shabrati Nihari | D
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.
Guntur Butter Chicken | D
Smoked chicken 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.
Served with: Khadak Daal and Choice of Bread
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.
Served with: Cucumber Raita
DESSERT
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.
Served with: Irani Chai or House Blend Malabar Coffee
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.
GRILL
Tunday's Galouti | V, D, G, TN
A melt-in-the-mouth carrot galouti, cooked in ghee and hand-pounded spices, served on a warm saffron-infused sheermal.
HALEEM
Kathal Ki Haleem | V, D, G, TN
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.
GRANITA
Guava Chilli Granita
A refreshing blend of crushed ice flavoured with Thai pink guava and a touch of chilli heat that hits just right.
MAINS
Choice of one
Paneer Khurchan | V, D
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
Jakhia Aloo | V, D
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.
Served with: Khadak Daal and Choice of Bread
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.
Served with: Cucumber Raita
DESSERT
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.
Served with: Irani Chai or House Blend Malabar Coffee