The Menu

Boneless cubes marinated overnight in pickling spices, grilled over charcoal until the edges catch.

A selection from the grill — achari boti, malai tikka, seekh kebab and chops, with rice and bread.

Wheat, lentils and slow-cooked meat blended for hours into a single thick, savoury bowl.

Cream and cheese marinade, mild green chilli, grilled soft with almost no colour.

Two pieces, hand-folded, fried to order. Served with mint chutney.

Crisp rolls filled with shredded seasonal vegetables.

Gram flour batter, green chilli and coriander, fried until deep gold.

Lentil dumplings in chilled yoghurt with tamarind and chaat masala.

Cream-marinated chicken, grilled soft and finished with butter.

Minced meat with onion, herbs and roasted spice, shaped on the skewer.

Tenderised chops, marinated twice, grilled to keep the centre pink.

Bone-in quarter, red masala marinade, charred at the edges.

Tikka, seekh, malai boti and chops on one board with salad and bread.

Cooked to order in the wok with tomato, ginger and green chilli.

The full kilo — enough for three to four at the table.

Bone-in mutton, cooked down slowly until the gravy clings.

No tomato — yoghurt, cream and white pepper instead.

Long-grain rice layered with marinated chicken and sealed on dum.

Slow-cooked mutton, saffron rice, fried onion through every layer.

Seasonal vegetables and paneer layered with the same rice and spice.

Rice cooked in stock, topped with carrot, raisin and almond.

Grilled tikka finished in a tomato and butter gravy.

Black lentils simmered overnight with butter and cream.

Spinach cooked down with garlic, finished with cubes of paneer.

Shank cooked overnight in bone stock, thickened and heavily spiced.

Fried chicken tossed in a garlic, soy and chilli glaze.

Wok-tossed noodles with julienned vegetables and shredded chicken.

Dry-style, heavy on green chilli, onion and pepper.

Simple, hot wok, spring onion through it.

Whole wheat, straight off the tandoor wall.

Soft naan brushed with butter as it comes out.

Chopped garlic and coriander pressed into the dough.

Stuffed and sealed, cheese pulling when you tear it.

For four to five: mixed grill, a full karahi, biryani, bread, salad and drinks.

Everything from the grill, doubled, with rice and bread.

A full tray of biryani with raita and salad.

Fried bread soaked in thickened milk, saffron and pistachio.

Three pieces, warm, in cardamom syrup.

Rice pudding cooked down slowly, served chilled.

Soft cheese discs in sweetened, cardamom-scented milk.

Blended mint, lime and ice — the one everyone orders.

Yoghurt and mango, thick enough for a spoon.

Churned yoghurt with salt and roasted cumin.

Pink tea, slow-brewed, topped with crushed pistachio.

Chilled cans, choice at the counter.