Signature Dishes

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.

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

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

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

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

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

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

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

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

Fried bread soaked in thickened milk, saffron and pistachio.

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