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 cheese over pumpkin purée, complemented by seasonal stone fruit

Sweet potato balls blended with edible charcoal and Indian spices, served on top of 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

Morinated cottage cheese, cook in clay oven served with shishito pepper

Soft shell corn taco stuffed with roasted tandoori chicken Julienne, Bell pepper, Beets serve with butter chicken sauce

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

Shrimp marinated with chili and garlic, grilled and tossed in lemon butter sauce and 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 exploded on top of 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 and simmered on low heat for that unique flavor!

Chana masala is a chickpea curry cooked in a tomato-based sauce, originating from the Indiansubcontinent

Chicken marinated with tandoori marination cooked in clay oven. Serve 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

A North Indian tandoor baked flatbread, finished with melted butter

Tandoor baked flatbread topped with fresh garlic, butter and aromatics

Tandoor baked flatebread topped with butter, garlic and Japanese togarashi for a gentle chilli heat and citrus flavor

Whole wheat flatbread bake 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 clay oven, served with shishito
pepper

Fradrant flavorful basmati rice infused with saffron and aromatics

South Asian rice dish made by layering marinated meat with fragrant dum basmati rice top with fried onions

A classic Awadhi mutton and rice pulao cooked long simmering extracts collogen and marrow, giving the rice a silky and natural richness