Artisanal Flavours & Organic Indian Cuisine
Mini puffed bhaturas stuffed with tangy chickpea masala and pickled shallots.
Tender chicken morsels marinated in cardamom, cashew cream, and char-grilled in tandoor.
Black lentils slow-cooked overnight for 24 hours on slow charcoal embers with white butter.
Cottage cheese cubes tossed in rich tomato, roasted bell pepper, and coriander gravy.
Classic pulled tandoori chicken cooked in velvety sun-ripened tomato and fenugreek sauce.
Aromatic long-grain basmati rice layered with tender lamb cuts, saffron, and mint, cooked in sealed clay handi.
Clay-oven leavened bread brushed with garlic-infused butter and fresh rosemary sprigs.
Warm golden milk dumplings soaked in cardamom syrup, served over chilled saffron rabri.
Crisp digestive cooler infused with betel leaf, rose gulkand, mint, and fizzy soda.