Our Menu

Hand-minced lamb kebabs with mint chutney, charred lemon and crisp onion rings.

Cream-marinated chicken pieces grilled in tandoor until smoky and succulent.

Cottage cheese cubes marinated in spiced yogurt, chargrilled with bell peppers.

Slow-cooked with saffron-infused basmati and tender lamb, layered with caramelized onions.

Fragrant basmati rice slow-cooked with spiced chicken in a sealed pot.

Garden-fresh vegetables layered with aromatic rice, nuts, and saffron threads.

Creamy tomato-based curry with tandoori chicken pieces, finished with fresh cream.

Grilled cottage cheese in rich spiced gravy with bell peppers and onions.

Black lentils slow-simmered overnight with cream, butter and aromatic spices.

Succulent lamb chops marinated in royal spices and slow-roasted in clay tandoor.

Whole chicken marinated in yogurt and spices, roasted in a traditional clay oven.

Assorted freshly baked breads — butter naan, garlic naan, and rogni naan.

Multi-layered flaky flatbread with buttery crispness, baked in tandoor.

Soft milk-solid dumplings soaked in rose-scented sugar syrup, served warm.

Royal Mughlai bread pudding layered with rabri, pistachios, and saffron.

Pink tea brewed with cardamom, cinnamon, and pistachios — a Himalayan specialty.

Creamy yogurt blended with Alphonso mango pulp and a hint of cardamom.