Restaurant Menu Items

Fresh cottage cheese cubes marinated in smoked hung curd, Rajasthani red chilies, and roasted spices cooked in clay tandoor.

Melt-in-the-mouth smoked mushroom kebabs infused with white truffle essence, served on mini saffron ulta tawa parathas.

Boneless tender chicken steeped in cream cheese, green cardamom, roasted cashews, and delicate garlic glaze.

Wok-tossed crunchy lotus root ribbons glazed with Kashmiri chilli sauce, wildflower honey, and toasted sesame.

Char-grilled tandoori chicken simmered in a velvety ripe tomato and dairy butter sauce with hand-crushed fenugreek leaves.

Black urad lentils slow-cooked overnight with churned butter and heirloom tomatoes on wood ember fire.

Artisanal cottage cheese chunks in a rich tomato, cashew, and melon seed onion gravy garnished with ginger juliennes.

Long grain aged basmati rice layered with tender mutton shank pieces, royal saffron water, and rose petals, cooked on dum.

Hand-stretched refined wheat bread topped with roasted garlic flakes and fresh cilantro cooked in tandoor.

Soft golden khoya dumplings steeped in saffron-cardamom syrup, served over thick reduced milk rabri.

Crisp butter tart filled with Alphonso mango pulp and hung yogurt infused with Kashmiri saffron strands.

Refreshing aerated lemon cooler blended with roasted cumin, black salt, fresh mint, and chaat spices.