Everything we cook, nothing we don't.

Soft wheat paratha stuffed with spiced potato, cooked on the tawa with a generous knob of butter.

Finely chopped onion, green chilli and coriander folded in and griddled till the edges crisp.

Seasonal vegetables grated fresh each morning, seasoned and stuffed generously.

Fresh paneer crumbled with green chilli and coriander — rich, soft and filling.

Sweet corn in a light creamy seasoning, grilled till golden.

Sweet corn with a thick layer of melting cheese. The one everyone reorders.

Marinated paneer, capsicum and onion, pressed hot.

Layered vegetables with chutney and butter, grilled crisp.

Everything in the mix veg, plus a full slice of cheese.

Kidney beans simmered slow in an onion-tomato masala until the gravy turns thick and glossy.

Cauliflower, carrot, peas and beans in a light everyday masala.

Yellow dal finished with a ghee tadka of cumin, garlic and dry red chilli.

Black urad simmered for hours with butter and cream. Rich, dark and unhurried.

Paneer tossed with capsicum and onion in freshly pounded kadhai masala.

Paneer in a silky cashew and cream gravy, mildly sweet and deeply rich. Our special occasion dish.

Paneer and green peas in a classic onion-tomato gravy.

Steamed long-grain rice, cooked grain-separate.

Thick fresh curd, set in-house every morning.

Soft boondi in whisked curd with roasted cumin and black salt.

Cucumber, onion and tomato folded into seasoned curd.

Penne in a tangy tomato-herb sauce with sautéed vegetables.

Creamy béchamel with oregano, chilli flakes and crunchy vegetables.

Fresh basil-coriander pesto style sauce, bright and herby.

Fresh whole wheat roti off the tawa.

Tawa roti finished with a brush of butter.

Strong adrak-elaichi chai, boiled properly — not steeped.

Per Plate

Potato and onion fritters in a spiced besan batter, fried to order. Served with green chutney.

1 Piece

Stuffed with spiced aloo, dipped in besan and fried till crisp.