The Menu
What's cooking.
Prices are per plate, meant for sharing at the table. Menu changes with the season, so a few things listed here may run out by evening.
Starters
Kothimbir Vadi
Pan-fried coriander and gram flour fritters, green chutney.
Amritsari Fish
Basa fillet in a carom-seed batter, fried to order.
Coal-Roasted Baingan
Whole eggplant, smoked over coal, folded into a mustard-and-garlic mash.
Chicken 65
Curry leaf, dry red chilli, a squeeze of lime at the table.
From the Tandoor
Tandoori Leg of Lamb
Slow-marinated 24 hours, finished in the tandoor, served with mint chutney.
Malai Tikka
Chicken thigh, cream and cashew marinade, char-grilled.
Tandoori Prawns
Jumbo prawns, ajwain and turmeric marinade.
Mains
Malabar Prawn Curry
Kerala prawns in a coconut and kokum curry, finished with curry leaf oil.
Mutton Rogan Josh
Kashmiri chilli, slow braised, served with a bone-in cut.
Paneer Lababdar
House paneer in a tomato and cashew gravy, a little sweet, a little sharp.
Dal Copper & Clove
Black lentils, slow-simmered overnight, finished with smoked butter.
Bread & Rice
Tandoori Roti
Whole wheat, cooked to order.
Garlic Naan
Hand-pulled, brushed with garlic butter.
Lamb Biryani
Dum-cooked, layered with saffron and fried onion.
Dessert
Gulab Jamun
Warm, served with a scoop of malai kulfi.
Saffron Phirni
Set rice pudding, pistachio, a thread of saffron.