Our Menu

Two pieces, spiced potato and pea filling, tamarind and mint chutney.

Crisp fried puris, sweet-sour-spicy chutneys and sev.

Crisp fried wheat crackers, chutneys, yogurt and sev.

Puffed rice with Indian spices, vegetables, Bombay mix and mustard oil.

Battered fried okra slivers topped with chutneys and sev.

Mumbai street food snack of puffed rice, puri, onions and chutneys.

Samosas, chickpeas, tamarind, mint and yogurt.

Crispy fried potato patties in tangy, spicy chutneys.

Pahadi-style Maggi noodles, spicy and cheesy.

Paneer tossed in a dry chilli-garlic glaze.

Spiced chickpeas with a potato-stuffed tandoor kulcha. Weekend special, 12pm-4pm Saturday & Sunday only.

Minced meat with green peas and homemade spices, brioche buns.

Old-style fiery Chennai fried chicken, curry leaves and schezwan.

Lightly battered fish fry with Indian spices, ginger and garlic.

Crispy wheat dumplings in tangy, hot, spicy chutney. Chicken or veg.

Battered fried squid, garlic, curry leaves and gunpowder masala.

Battered fried prawns, garlic, curry leaves and gunpowder masala.

Chicken breast marinated in homemade spice, grilled in the tandoor.

Chicken in yoghurt and cream, cardamom, mace and nutmeg.

Prawns marinated in yogurt, ginger and homemade spice.

Soya chunks marinated in yogurt, ginger and homemade spice.

Paneer marinated in yoghurt, spices and mustard oil.

Spinach and cheese dumplings in a spiced spinach gravy.

Jackfruit in spicy tomato based gravy.

Fire-roasted eggplant mashed and cooked with spices.

Black lentil and kidney beans simmered in milk and spices (Daal Makhani).

A typical dhaba-style daal fry.

Tossed potatoes, onion, tomato and dry mango powder.

Paneer dumplings stuffed with nuts and raisins in tomato gravy.

Paneer in a delicate cashew gravy with fenugreek.

Paneer in onion tomato masala, pepper and onion petals.

Traditional Punjabi chickpea curry.

Soya chaap in onion tomato gravy, onion and pepper petals.

Paneer in velvety tomato and onion masala.

Soya chunks and peas in a spiced tomato gravy.

Marinated, grilled chicken in a creamy tomato gravy.

Chicken tikka in tomato and onion gravy with ground spices.

Chicken and fenugreek in a rich creamy curry.

A classic in a creamy tomato gravy.

Boiled egg in rich tomato gravy, a truck driver's favourite.

Boneless lamb slow-cooked in a rich cashew nut gravy.

A spicy lamb curry once cooked on the Indian railways.

Mutton cooked with mustard greens.

Tender mutton in rich brown onion gravy with minced meat.

Boneless fish in rich tomato and brown onion masala.

Prawns in a coconut and tamarind Mangalorean curry.

King prawns in a Kerala coconut moilee.

Slow-cooked chicken on the bone, Bihar-style.

Mangalorean coconut chicken curry, boneless.

Bold spices and unique flavour, a gem of Maharashtrian cooking.

Naga-style mutton curry, on the bone.

A Rajasthani meat curry in red chilli paste and yogurt, on the bone.

The mutton curry of highway eateries, boneless.

Spicy, fragrant dhaba-style chicken curry, boneless.

Two pieces.

Fresh chopped salad.

Pistachio, malai or mango.

To share.

A lemon based drink.

Small / large.

Small / large.

Large.

White. Peach, apple and floral notes.

White. Red apple and melon.

White. Tropical fruit and white flowers.

White. Citrus, apple, pear and almond.

Rose. Redcurrant and raspberry.

Rose. Pale, light and refreshing.

Red. Vanilla and caramel from oak.

Red. Mulberry and plum.

Red. Blackberry, plum and crushed pepper.

Red. Jammy plum and savoury spice.

Red. Ripe red fruit, smooth tannins.

Sparkling. Crisp apple, pear and citrus.

Sparkling. Citrus and ripe pear, fine finesse.