Our Menu

A selection of four types of papadum served with three house-made dips.

Crisp puff balls paired with three varieties of flavored water. (Dry ice)

Creamy burrata over pumpkin purée, complemented by seasonal stone fruit.

Sweet potato balls blended with edible charcoal and Indian spices, served over crunchy fried kale with three chutneys.

North Indian specialty -hung curd mixed with spices and herbs, breaded and deep-fried.

Spicy, crispy cauliflower inspired by South Indian street food traditions.

Marinated cottage cheese cooked in a clay oven, served with shishito pepper.

Soft-shell corn tacos stuffed with roasted tandoori chicken julienne, bell pepper, and beets, served with butter chicken sauce.

Creamy, mild, and succulent boneless chicken, marinated and grilled. (Flambé tableside)

Shrimp marinated with chili and garlic, grilled and tossed in lemon butter sauce, served with pepper coulis.

Juicy lamb chops marinated in yogurt and spices, grilled and served with lemon sour cream and creamy feta cheese.

Maitake mushrooms marinated in house spices, charbroiled and served with makhani sauce.

Burrata cheese ball served over authentic spinach curry.

Paneer sandwiches stuffed with grated khoya, paneer, and dried fruit, served in lababdar sauce.

Tender, deep-fried cheese dumplings served in a rich, creamy spiced sauce.

Black lentils cooked with butter and cream, slow-simmered for deep, distinctive flavor.

Chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent.

Chicken marinated in tandoori spices, cooked in a clay oven and served in makhani sauce.

Chicken simmered with onions, spices, herbs, and yogurt.

Mildly spiced halibut fish stew prepared with coconut milk.

Slow-cooked lamb shank with bone marrow, served in a traditional stew.

Tender beef braised in an intense Madras curry of garam masala, turmeric, coriander, onions, ginger, and ground almonds.

North Indian tandoor-baked flatbread, finished with melted butter.

Tandoor-baked flatbread topped with fresh garlic, butter, and aromatics.

Tandoor-baked flatbread topped with butter, garlic, and Japanese togarashi for a gentle chili heat and citrus flavor.

Whole wheat flatbread baked in a tandoor for a gentle smoky flavor.

Paper-thin, soft flatbread cooked on an inverted griddle - perfect with rich curries.

Layered flatbread, pan-cooked until flaky and crisp outside, soft and buttery within.

Soft bread stuffed with marinated house cheese, cooked in a clay oven and served with shishito pepper.

Fragrant basmati rice infused with saffron and aromatics.

South Asian rice dish made by layering marinated meat with fragrant dum basmati rice, topped with fried onions.

A classic Awadhi mutton and rice pulao, long-simmered to extract collagen and marrow, giving the rice a silky, natural richness.

Silky mango panna cotta finished with yogurt whipped cream, dried mango, and a delicate tuile cookie

Cardamom milk cake layered with cinnamon ice cream, toasted meringue, and pear glass

Decadent chocolate cake served with mocha sauce, raspberry coulis, and fresh berries