Everything we cook.

Broken samosa under chole, chutney, yogurt and onion.

Ten puris with spiced water and sweet water.

Chickpeas with fried bhatura.

Eight spinach, pea and potato patties.

Half or full bird. Yogurt and spice marinade, clay oven.

Chicken marinated with sour cream, yogurt, mint and coriander. 8 pieces.

Tender chicken cooked in the clay oven. Pale, creamy and mild. 8 pieces.

Eight pieces.

Clay-oven chicken finished in a tomato gravy with fresh Indian herbs.

Murg makhani: tomato, fenugreek and cream.

Fried, with curry leaves and ginger. A dry preparation.

Tomatoes, onions, peppers, fresh coriander and our in-house spices.

Bone-in.

Black lentils with butter and cream.

Fenugreek, peas and cream.

Spinach, ginger julienne and paneer.

Vegetable dumplings in a rich, creamy curry.

Fresh homemade cottage cheese cubes in a butter-tomato sauce.

Served with raita.

Bone-in. Boneless on request.

Served with raita.

New York style, with red and white sauce.

Garlic and coriander, from the clay oven.

Vegetable dumplings in a dark, glossy sauce.

Cauliflower with onion and bell pepper, dry and glazed.