The Full Menu

Crispy fried spinach leaves tossed with sweet yogurt and tangy tamarind sauce.

Pastry filled with potato and green peas, spiced with fresh ginger and green chili.

Chickpea-battered vegetables fried with green chili, ginger, and fresh coriander.

Crushed samosa topped with garbanzo beans, sweet yogurt, and tamarind-mint chutney.

Crisp puffed shells filled with spiced potato, tangy tamarind water, and mint.

Crisp wafers layered with potato, chickpeas, yogurt, and tamarind-mint chutney.

South Indian style shrimp simmered in coconut curry with fresh curry leaves.

Red lentil soup blended with warming Himalayan spices.

Chicken stock finished with butter, cracked pepper, and cream.

Steamed dumplings filled with minced chicken, onion, cabbage, and ginger, finished with Himalayan momo spice.

Steamed dumplings filled with cabbage, onion, ginger, and mixed vegetables, lightly spiced.

Steamed dumplings filled with spiced cauliflower.

Chicken, egg, and vegetables stir-fried together.

Whole chicken marinated in yogurt, spices, and fenugreek leaves with a touch of lemon, roasted in the clay oven.

Boneless chicken thigh marinated in spiced yogurt and char-grilled in the tandoor.

Shrimp marinated in spiced yogurt cream, roasted in the clay oven.

Salmon marinated in Himalayan spices, roasted in the clay oven.

Skewered minced lamb blended with fresh herbs and spices.

Chunks of lamb marinated in yogurt and spices, char-grilled.

Two pieces chicken tikka, two pieces lamb seekh kabab, two pieces tandoori shrimp.

House-made paneer marinated in spiced yogurt and fenugreek, roasted in the clay oven.

Broccoli, cauliflower, and bell pepper marinated and roasted in the clay oven.

Tandoor-roasted chicken simmered in a velvety tomato-butter sauce.

Grilled chicken tikka simmered in a spiced tomato-cream sauce.

Chicken slow-cooked in onion, tomato, and Himalayan spices.

Choice of spinach-based Saag or tangy Vindaloo preparation.

Bone-in goat simmered with onion, tomato, and Himalayan spices in a yogurt-fenugreek base.

Choice of Kashmiri Rogan Josh, tangy Vindaloo, or spinach-based Saag preparation.

Simmered in onion, tomato, South Indian spices, and coconut milk.

Shrimp simmered with curry leaves, mustard seed, and coconut milk.

Shrimp and potato in a tangy, spiced vindaloo sauce.

Potato and cauliflower sautéed with onion and tomato sauce.

Okra sautéed with onion and tomato in Jaipuri masala.

House-made cheese simmered in creamy spinach with butter, onion, and tomato.

Five seasonal vegetables simmered in a light Himalayan curry sauce.

Classic leavened bread, baked fresh in the clay oven.

Clay oven-baked naan brushed with butter.

Multi-layered whole wheat flatbread, flaky and lightly buttered.

Whole wheat flatbread stuffed with spiced mashed potato.

Leavened flatbread stuffed with spiced onion, baked in the clay oven.

Whole wheat flatbread baked in the clay oven.

Fragrant basmati rice.

Tender goat or lamb layered with fragrant basmati rice, slow-cooked in the traditional Hyderabadi dum style.

Marinated chicken layered with fragrant basmati rice, slow-cooked in the traditional Hyderabadi dum style.

Shrimp layered with fragrant basmati rice, slow-cooked in the traditional Hyderabadi dum style.

Mixed vegetables layered with fragrant basmati rice, slow-cooked in the traditional Hyderabadi dum style.

Mixed vegetables and paneer layered with basmati rice, slow-cooked with a spiced yogurt marinade.

Cooling yogurt with cucumber and light spices.

Fresh chopped cucumber, tomato, and onion with lime.

Chilled yogurt blended with sweet mango.

Black tea simmered with milk and warming spices.

Freshly squeezed and lightly sweetened.

Soft cheese discs soaked in sweetened, cardamom-scented milk.

Warm milk dumplings soaked in rose-cardamom syrup.

Basmati rice slow-simmered in sweetened milk with cardamom.

Dense, creamy traditional Indian ice cream on a stick.