Sample Kitchen Menu

Silky minced lamb patty infused with raw papaya and 16 house spices, pan-grilled on a flat tawa. Accompanied by 1 ulte tawe ka paratha.

Finely ground lamb kebabs enriched with khoya, cloves, and rose petal essence. Exceptionally tender texture that melts on touch.

Boneless chicken morsels steeped in cold-pressed mustard oil, hung curd, and yellow chili powder, roasted in clay tandoor.

Hung curd blended with roasted gram flour, crushed cardamom, and finely chopped coriander, shallow-fried to a delicate crisp exterior.

Farm-fresh paneer stuffed with spiced plum compote, steeped in a saffron cream marinade and charred over gentle embers.

Sealed clay handi of aged fragrant basmati rice layered with tender lamb chunks, saffron milk, desi ghee, and fried onions.

Tender bone-in chicken marinated in yogurt and yellow spices, layered with basmati and slow-steamed on low coal heat.

Garden beans, florets, carrots and baby potatoes slow-cooked with star anise, mint and saffron-infused basmati rice.

Slow-simmered shank cooked overnight with bone marrow, whole potli spices, and finished with fresh ginger and coriander.

Rich velvety mutton gravy scented with ground mace, green cardamom, almond paste, and golden caramelized onions.

Boneless chicken simmered in a delicate golden cashew, almond, and yogurt gravy with subtle hints of kewra.

Yellow arhar lentils tempered with cow ghee, cream, and smoked over live charcoal embers with cloves (dhungar technique).

Cottage cheese cubes and whole toasted cashews folded into a velvety white onion, melon seed and saffron gravy.

Sweet, saffron-hued flatbread kneaded with whole milk and pure ghee, baked to order in a clay tandoor.

Silky soft, paper-thin multi-layered paratha flipped on an inverted iron skillet. The classic accompaniment for Galouti kebabs.

Soft leavened tandoor bread brushed with butter and sprinkled with black sesame seeds.

Traditional sourdough flatbread with a gentle fermented tang and charred tandoori crust.

Slow-reduced milk and ground basmati rice pudding set in unglazed earthen clay sakoras, topped with pure silver vark and pistachios.

Rich full-cream milk simmered with whole basmati grains, green cardamom, and fragrant Kashmiri saffron strands.

Crisp ghee-fried bread soaked in aromatic sugar syrup, enveloped with thick rabri, slivered almonds and pistachios.

Natural damask rose petal extract cooler with soaked sweet basil seeds and fresh lemon juice.

Fragrant wild vetiver root concentrate served chilled with spring water and a pinch of black salt.

Hand-churned spiced buttermilk tempered with roasted cumin, fresh ginger, rock salt and garden mint.