The word ‘Reshmi’ translates to ‘Silk,’ describing the incredibly smooth and tender texture of this classic Mughlai dish. We marinate succulent chunks of boneless chicken in a velvety blend of cashew nut paste, fresh cream, and yogurt, infused with mild aromatic spices and grilled to smoky perfection in our clay tandoor.
A timeless favorite for spice lovers. Tender, bite-sized "Boti" (chunks) of chicken are steeped in a vibrant, spicy marinade of thick yogurt, Kashmiri red chilies, and a master blend of roasted spices. Char-grilled over open flames to achieve a perfect smoky exterior while remaining juicy and flavorful on the inside.
Experience the fresh flavors of the garden. This "Green Kebab" features tender boneless chicken marinated in a cooling and aromatic puree of fresh cilantro, garden mint, and spicy green chilies. Blended with creamy yogurt and a hint of citrus, it is slow-roasted in the tandoor to lock in the herbal juices and create a delicate, charred finish.
The "Crown Jewel" of Mughlai starters. Select chicken drumsticks are expertly frenched and marinated in a rich, golden coating of whisked eggs, roasted chickpea flour (besan), and a fragrant blend of Mughlai spices. Double-marinated and char-grilled to a deep golden hue, resulting in a crispy exterior and meat that falls effortlessly off the bone.
A masterpiece of Central Asian influence, known for its incredibly mild yet deep flavor. Our Afghani Tikka features tender chicken pieces bathed in a decadent white marinade of cashews, heavy cream, and melted butter. Infused with the delicate aroma of black pepper and dried fenugreek, this kebab is roasted until it develops a beautiful golden-brown char while remaining buttery-soft inside.
The pinnacle of Awadhi cuisine. These legendary pan-seared patties are crafted from a delicate blend of finely minced chicken (or lamb), slow-cooked with Chana Dal (split chickpeas) and a bouquet of whole "khada" spices. The mixture is ground to a silky paste, stuffed with a surprise of piquant onions and mint, then shallow-fried on a 'Tawa' until perfectly golden and crisp.
The definition of 'melt-in-your-mouth.' These signature orb-shaped kebabs are prepared using ultra-fine minced meat, seasoned with a secret blend of aromatic 'Potli' spices and rose water. Smoked with cloves and shallow-fried to a delicate golden brown, these kebabs are so tender they are traditionally enjoyed with nothing more than a spoon.
A rustic treasure from the heart of Uttar Pradesh. These kebabs are a bold celebration of texture and spice. Coarsely hand-minced meat is flavored with a "pioneer" blend of crushed black pepper, toasted coriander seeds, and smoky cumin. Skewered and fire-roasted over natural charcoal, they offer a robust, juicy bite with a signature charred crust that defines traditional country-style grilling.
A legendary street-food delicacy from the rugged frontier. Our Chapli Kebabs are hand-crafted from coarsely minced meat mixed with a vibrant medley of diced tomatoes, crunchy onions, and fresh herbs. Seasoned with a signature blend of pomegranate seeds and coarsely ground coriander, these oversized patties are shallow-fried on a traditional iron 'Tawa' to create a crispy, charred exterior and a deeply succulent center.
A bright and citrusy delight for the palate. Succulent chunks of chicken are double-marinated in a vibrant infusion of freshly squeezed lemon juice, zest, and a sharp ginger-garlic paste. Seasoned with cracked black pepper and a hint of turmeric for a golden glow, these tikkas are grilled to perfection, resulting in a tender bite with a refreshing, tangy finish.
A sophisticated classic inspired by the flavors of ancient Persia. We marinate prime cuts of chicken in a silken blend of creamy yogurt and clarified butter, infused with the world’s finest saffron. With a subtle hint of onion juice and black pepper, these kebabs are slow-grilled to a pale golden finish, offering a buttery, melt-in-your-mouth experience that is both fragrant and mild.
A bold and aromatic treat for the senses. Succulent pieces of chicken are steeped in an intensive garlic-infused marinade, blended with creamy yogurt, green chilies, and roasted spices. Finished in the tandoor to achieve a smoky char, each bite delivers a powerful punch of slow-roasted garlic and buttery tenderness.
The crown jewel of the tandoor. Our signature Tikka features succulent boneless chicken chunks marinated overnight in a "double-process" of pungent mustard oil, spicy Kashmiri red chilies, and a robust blend of hand-ground garam masalas. Char-grilled at high temperatures in our clay oven to create those iconic scorched edges and a juicy, spice-infused center.
Indulge in the velvet-soft textures of our Malai Tikka. Premium boneless chicken pieces are steeped in a luxurious marinade of heavy cream, cream cheese, and a hint of cardamom. Mildly seasoned and fire-roasted to a delicate char, this kebab is prized for its buttery richness and a sophisticated, subtle sweetness that lingers on the palate.
The ultimate tandoori classic. Whole chicken legs (drumstick and thigh) are deeply scored and double-marinated to ensure the spices penetrate to the bone. Bathed in a fiery blend of hung curd, smoky mustard oil, and a secret mix of hand-ground spices, then slow-roasted in the intense heat of our clay tandoor. The result is a crispy, charred skin with meat that is succulent, tender, and bursting with flavor.
The art of the skewer. Finely minced chicken is blended with a vibrant melody of fresh herbs, crunchy onions, and our signature 'warm' spice blend. Hand-molded onto traditional steel 'Seekhs' (skewers) and fire-roasted in the tandoor. These kebabs are a masterclass in balance—lightly charred on the outside, incredibly juicy on the inside, and bursting with aromatic spices.
A vibrant and festive masterpiece. Tender minced chicken is seasoned with aromatic spices and 'shrouded' in a colorful mantle of finely diced bell peppers, red onions, and fresh cilantro. As it roasts in the tandoor, the vegetables caramelize onto the meat, creating a beautiful mosaic exterior and a crunchy texture that gives way to a melt-in-the-mouth center.
A vegetarian masterpiece and a tandoor essential. Hand-cut cubes of fresh, artisanal paneer are marinated in a robust, tangy blend of hung curd, smoky mustard oil, and Kashmiri chilies. Interleaved with crisp bell peppers and onions, then fire-roasted until the edges are beautifully caramelized. A perfect harmony of soft, creamy textures and bold, smoky flavors.
A fragrant and flavorful twist on a vegetarian classic. Succulent cubes of fresh paneer are marinated in a spiced yogurt blend dominated by the distinct, earthy aroma of 'Ajwain' (carom seeds). Char-grilled to perfection with peppers and onions, this tikka offers a sophisticated flavor profile that is simultaneously pungent, smoky, and incredibly buttery.
A bold and tangy explosion of flavors. Tender boneless chicken is infused with our house-made pickling 'Masala,' featuring the pungent kick of mustard seeds, fennel, and kalonji. Marinated in a spicy yogurt base with a touch of authentic mango pickle, it is char-grilled in the tandoor to create a smoky, zesty kebab that is both sharp and incredibly succulent.
A rustic specialty celebrating the bold, unmasked flavors of the frontier. Tender chicken chunks are steeped in a potent marinade of onion juice, cracked black pepper, and a touch of sun-dried herbs. Traditionally prepared with a hint of smoky animal fat or pure ghee to ensure a succulent bite, these kebabs are fire-roasted until they develop a deeply caramelized, savory crust.
A fiery tribute to the tandoor. Succulent boneless chicken chunks are drenched in a high-octane marinade of extra-spicy Guntur chilies, smoked paprika, and a secret 'Angari' spice blend. Fire-roasted over glowing charcoal to achieve a blistering, charred finish, these kebabs are served 'sholay' style—smoky, spicy, and crackling with heat.
The ultimate expression of creamy indulgence. Bite-sized pieces of prime chicken are 'bathed' in a luxurious infusion of heavy cream, softened cream cheese, and a fragrant paste of green chilies and white pepper. These delicate 'botis' are slow-grilled until they reach a buttery consistency, melting effortlessly on the tongue with a subtle, velvety finish.
The ultimate finger food with a smoky tandoori twist. Plump, juicy chicken wings are double-marinated in a punchy blend of hung yogurt, spicy Kashmiri chilies, and roasted cumin. Seared in the intense heat of the tandoor, these wings develop a crispy, charred exterior while remaining drippingly succulent inside. Finished with a squeeze of fresh lime and a dusting of tangy chaat masala.
A magnificent blend of flavors fit for royalty. Succulent chunks of chicken are double-marinated in a rich, golden paste of roasted cashews, hung curd, and a signature 'Alishan' spice blend featuring mace and green cardamom. Grilled to a perfect amber hue in the tandoor, this tikka offers a sophisticated balance of mild sweetness and smoky warmth.
The connoisseur’s choice. Prime cuts of bone-in lamb chops are subjected to a rigorous double-marinade of pungent mustard oil, dark malt vinegar, and a robust 'Barrah' spice blend. Fire-roasted in the intense heat of the clay oven until the edges are beautifully charred and the meat is falling off the bone. Smoky, spicy, and unapologetically bold.
A masterpiece of vegetarian craftsmanship. Hand-scooped potato barrels are stuffed with a luxurious blend of spiced paneer, golden raisins, and crunchy nuts. Marinated in a zesty tandoori paste and slow-roasted in the clay oven, these golden treasures offer a delightful contrast between the smoky, charred skin and the creamy, melt-in-your-mouth filling.
A tribute to the rustic flavors of the wild. Prime chicken chunks are marinated in a coarse, 'Hunter-style' blend of hand-pounded whole spices, cracked black peppercorns, and roasted garlic. Infused with the smokiness of the charcoal fire and finished with a squeeze of wild lime, this tikka is earthy, pungent, and unapologetically bold.
A royal Rajasthani treat for seafood lovers. Fresh fillets of succulent fish are bathed in a golden marinade of 'Ajwain' (carom seeds), turmeric, and a stone-ground Jaipuri spice blend. Flashed in the tandoor to create a delicate, crispy crust while keeping the fish flakey and moist, this tikka is finished with a zest of lime and a sprinkle of roasted cumin.
A celebration of fresh herbs and spirited flavors. Tender chicken morsels are marinated in a 'Mastana' blend of garden-fresh cilantro, cooling mint, and a splash of spirited lime, enriched with the creaminess of hung curd and cashew nut paste. Grilled to a succulent golden-green finish, this tikka is light, aromatic, and bursting with a refreshing herbal zing.
A dish as luminous as moonlight. Succulent morsels of chicken are marinated in a 'white' infusion of silken cream, softened cheese, and blanched almonds. Infused with the ethereal fragrance of green cardamom and a hint of silver-flecked mace, these tikkas are slow-roasted to a pale, pearly finish. It is the pinnacle of subtlety—creamy, fragrant, and exquisitely tender.
A royal vegetarian delicacy fit for an emperor. Thick, artisanal slabs of paneer are infused with a majestic marinade of saffron, pounded yellow chilies, and a rich paste of melon seeds and cashews. Slow-roasted in the tandoor to an opulent golden hue, these tikkas offer a sophisticated balance of creamy richness and royal spices, finished with a touch of aromatic mace.
A refreshing garden-fresh delight. Soft cubes of hand-crafted paneer are steeped in a cooling marinade of freshly pounded garden mint, pungent cilantro, and zesty lime juice. Infused with earthy spices and roasted in the clay oven until lightly charred, these tikkas offer a bright, aromatic burst of flavor that is both soothing and savory.
The crown jewel of minced kebabs. Fine-ground, succulent mutton is blended with a secret 'Babri' spice mix and hand-molded onto skewers. What sets this apart is its vibrant 'shroud' of finely chopped bell peppers, golden fried onions, and fresh mint that is pressed into the meat before grilling. A regal kebab that offers a juicy bite with a crunchy, aromatic exterior.
A melting miracle of Mughlai cuisine. This kebab is famous for its 'Melt-in-the-mouth' texture, achieved by grinding the meat into a silken paste and infusing it with sandalwood powder and aromatic spices. Hand-threaded onto skewers and secured with a fine cotton string, it is slow-grilled until it becomes delicate and buttery. Simply pull the thread and watch the kebab crumble into a cloud of flavor.
A garden-fresh medley of flavor and health. These pan-seared patties are crafted from a vibrant blend of blanched spinach, tender green peas, and mashed potatoes, seasoned with a zesty mix of ginger, green chilies, and dry mango powder. Crowned with a crunchy cashew nut, each kebab is a perfect balance of earthy greens and warm Indian spices.
A rustic treasure from the nomadic heartlands. Tender chicken chunks are infused with a potent, coarse-ground marinade of roasted sesame seeds, toasted cumin, and a generous amount of 'pounded' garlic and fresh cilantro. Char-grilled to perfection, these tikkas are famous for their golden-flecked crust and a deeply savory, earthy flavor profile.
The soul of the street-side grill. Chicken chunks are steeped in a robust, 'over-roasted' spice blend featuring black cardamom, mace, and nutmeg, finished with a signature hit of smoky mustard oil. Slow-grilled over an open flame 'Bhatti' until deeply caramelized and infused with a primitive charcoal aroma, this tikka is for those who crave a true, deep-smoke flavor.
A silken symphony of flavors. Hand-cut cubes of fresh, artisanal paneer are marinated in a velvety 'Makhmali' blend of whipped cream, softened cream cheese, and a hint of white pepper. Infused with the delicate aroma of green cardamom and slow-roasted to a subtle, pearly glow, these tikkas are so tender they melt away the moment they touch the palate.
A masterpiece of Sattvic dining. These delicate skewers are crafted from a blend of golden sweet potatoes, raw bananas, and creamy paneer, bound with water chestnut flour. Seasoned with hand-pounded black pepper, ginger, and 'Sendha Namak' (Himalayan rock salt), they are pan-seared in pure desi ghee to achieve a crisp, nutty crust while remaining melt-in-the-mouth soft within.
The ultimate study in textures. A vibrant core of blanched spinach, tempered green peas, and spiced mash is encased in a signature 'Kurkura' crust of crushed papad and golden vermicelli. Deep-fried to a resounding crunch while remaining lush and emerald-green inside, this kebab is a celebration of garden freshness and high-decibel crispness.
The ultimate fire-roasted treat for spice enthusiasts. Prime cubes of paneer are double-marinated in a fiery 'Trident' chili paste—featuring the heat of bird’s eye green chilies, the smokiness of sun-dried red chilies, and the fruitiness of charred bell peppers. Finished with a dusting of black pepper and roasted cumin, this tikka is vibrant, piquant, and full of character.
A royal heirloom recipe from the heart of Daryaganj. Succulent chicken is first roasted in the tandoor and then slow-simmered in a rich, velvety gravy of sun-ripened tomatoes, golden-fried onions, and a splash of milk. Infused with a unique blend of 12 hand-pounded spices and finished with a dollop of fresh cream and ginger juliennes, this dish is a sophisticated balance of smoky and savory flavors.
A coastal reimagining of the classic seekh. Fresh fillets of firm white fish are finely minced and seasoned with ginger, green chilies, and a hint of carom seeds. Hand-molded onto skewers and encrusted with a duo of black and white toasted sesame seeds, then flash-roasted in the tandoor. Smoky, succulent, and finished with a nutty, golden crunch.
A bright and breezy coastal classic. Fresh, succulent chunks of prime white fish are marinated in a vibrant infusion of freshly squeezed lemon juice, cracked black pepper, and fragrant 'Ajwain' (carom seeds). Brushed with lemon-infused butter and flash-roasted in the tandoor to a tender, flaky finish, this tikka is a citrusy delight that melts in the mouth.
A bold and aromatic tribute to the 'Stinking Rose.' Fresh chunks of river fish are double-marinated in a potent blend of roasted garlic cloves, pungent mustard oil, and earthy turmeric. Slow-charred in the clay oven until the garlic caramelizes into a sweet, nutty crust, this tikka offers a deep, savory punch that is perfectly balanced by the flaky tenderness of the fish.
A fiery fusion of East meets West. Slabs of fresh, creamy paneer are drenched in a bold, house-made Peri Peri marinade—a zesty blend of bird’s eye chilies, charred red peppers, garlic, and a hit of wild oregano. Roasted in the tandoor until the edges are caramelized and smoky, this tikka delivers a punchy, citrusy heat that is both addictive and exhilarating.
Garden-fresh emerald bell peppers stuffed with a decadent mélange of crumbled paneer, golden raisins, nuts, and tempered potatoes. These 'jeweled' peppers are coated in a classic tandoori marinade and char-grilled in the clay oven. The result is a delightful contrast between the smoky, snap-crisp exterior of the capsicum and the soft, savory treasures hidden within.
A dish of ethereal elegance. Hand-crafted cubes of silken paneer are bathed in a 'moonlight' marinade of heavy cream, softened cheese, and a velvet-smooth paste of blanched cashews. Infused with the delicate floral notes of green cardamom and a whisper of mace, these tikkas are slow-roasted in the tandoor to a soft, pearly finish. It is the pinnacle of Mughlai subtlety—rich, fragrant, and exquisitely tender.
A masterpiece of Punjabi craftsmanship. A whole succulent chicken is deeply scored and marinated for 24 hours in a robust blend of 'Lahori' spices, including crushed pomegranate seeds, black salt, and roasted cumin. Steam-cooked to lock in the juices and then deep-fried to a golden, amber crisp, this dish is a sensory explosion of spice, smoke, and crunch. Served whole, it is the ultimate celebratory feast.
A royal heritage recipe defined by its luxurious, silk-smooth texture. Succulent chicken pieces are drenched in a 'Shahi' marinade of whipped cream, slow-cooked cashew paste, and softened melon seeds. Infused with the woody fragrance of mace and green cardamom, then flame-grilled until the cream caramelizes into golden-brown spots. It is a decadent, melt-in-the-mouth experience that celebrates the milder side of the frontier.
An aromatic journey through the spice gardens of Northern India. Prime cubes of paneer are marinated in a rustic, 'herb-forward' blend of hand-crushed Kasuri Methi (sun-dried fenugreek), pungent mustard oil, and toasted gram flour. Slow-roasted in the tandoor until the herbal crust becomes fragrant and crisp, this tikka offers a sophisticated balance of earthy bitterness and creamy richness.
An artisanal masterpiece fit for royalty. Tender morsels of chicken are steeped in an overnight marinade of hand-picked Kashmiri Saffron, whipped cream, and a velvet-smooth paste of blanched almonds. Slow-cooked over gentle charcoal embers, each tikka carries a subtle floral fragrance and a luminous golden glow. It is a refined, buttery-soft experience that defines Mughlai sophistication.
A coastal classic with a rustic Punjabi soul. Fresh, firm fillets of river fish are marinated in a pungent and aromatic blend of 'Ajwain' (carom seeds), mustard oil, and a splash of lemon. Hand-roasted in the intense heat of the tandoor, the carom seeds toast into a fragrant crust, perfectly complementing the flaky, succulent fish within. Simple, bold, and incredibly flavorful.
An architectural marvel of the tandoor. Lean minced chicken is infused with aromatic spices and hand-molded onto skewers, then 'studded' with a vibrant confetti of tri-color bell peppers, red onions, and fresh cilantro. Roasted over charcoal until the vegetables caramelize into a sweet, crunchy crust while the chicken remains succulent and juicy. A colorful, multi-textured delight for the senses.
A royal tribute to the frontier spirit. Prime, double-marinated chunks of meat are steeped in a robust infusion of malt vinegar, cinnamon, and dark rum, then slow-roasted in the pit oven. Smoky, charred on the outside, and incredibly succulent within, this kebab is finished with a dusting of 'Kachri' (wild melon) powder to ensure a melt-in-the-mouth texture. A bold, majestic dish for the true carnivore.
An enchanting masterpiece of Mughlai culinary art. Fine-minced chicken is infused with rose-petal nectar and cardamom, then molded around a secret 'heart' of melted processed cheese and chopped nuts. Coated in a decorative 'Dilruba' crust of toasted poppy seeds and fresh cilantro, this kebab is slow-roasted to a velvety finish. Delicate, creamy, and truly captivating.
A regal delicacy from the heart of Rajasthan. Thick slabs of hand-pressed paneer are marinated in a 'Shahi' (Royal) blend of thick hung curd, roasted gram flour, and a luxurious paste of cashews and poppy seeds. Infused with the royal scent of cloves and smoked over live charcoal, then grilled to a golden char. This is a rich, heritage-inspired tikka that brings the flavors of the Rajputana palaces to your plate.
An earth-inspired masterpiece for the senses. Tender chicken drumsticks are double-marinated in a velvety reduction of farm-fresh beetroot, hung curd, and a hint of wild honey. Infused with the warmth of cinnamon and toasted cumin, these kebabs are slow-roasted in the tandoor until the natural sugars of the beetroot caramelize into a deep, ruby-red glaze. A beautiful balance of earthy sweetness and tandoori smoke.
A robust and spicy heritage dish from the heart of Punjab. Fresh river fish fillets are marinated in a pungent blend of hand-pounded coriander seeds, toasted ajwain, and fiery 'Dandi-cut' red chilies. Coated in a light, spiced gram-flour batter and flash-fried to a golden, crackling finish, this tikka is a masterclass in texture—shattering on the outside while remaining flaky and butter-soft within.
The 'White Knight' of the tandoor. Plump chicken drumsticks are steeped in a luxurious, overnight marinade of whipped cream, slow-cooked cashew paste, and softened melon seeds. Scented with the woody fragrance of mace and green cardamom, these kebabs are flame-grilled until the cream caramelizes into golden-brown 'leopard spots.' It is a decadent, melt-in-the-mouth experience that celebrates the mild, buttery flavors of the frontier.
A legacy of the Royal Courts of Lucknow. Finely minced prime mutton is infused with a secret 'Potli Masala'—a handcrafted blend of 21 spices including stone flowers, sandalwood, and rose petals. Double-minced with kidney fat for a buttery texture and smoked over cloves, these kebabs are hand-pressed onto skewers and grilled to a delicate, melt-in-the-mouth finish. A sophisticated symphony of smoke and spice.
A warrior’s feast from the Northwest Frontier. Plump chicken drumsticks are double-marinated in a potent infusion of malt vinegar, toasted cinnamon, and dark rum, then slow-roasted in the pit oven. Smoky, charred on the outside, and incredibly succulent within, each 'Tangdi' is finished with a dusting of royal cumin and black salt. A bold, masculine kebab with a lingering, woody spice.
A celestial blend of purity and fragrance. Hand-crafted cubes of silken paneer are steeped in a 'white' marinade of hung curd, blanched almond paste, and a signature infusion of hand-pounded fennel seeds. Scented with the cooling notes of green cardamom and white pepper, these tikkas are slow-grilled to a delicate, pearly finish. A refined, aromatic experience that is as light as it is flavorful.
The ultimate tribute to the Northwest Frontier. A whole leg of tender spring lamb, meticulously cleaned and 'braided' with deep incisions, is steeped in a 24-hour double marinade of malt vinegar, dark rum, and a secret blend of 'Kachri' (wild melon) and stone-ground spices. Slow-roasted in the pit oven and basted with spiced ghee, the meat achieves a smoky, caramelized crust while remaining incredibly succulent and 'melt-in-the-mouth' within. A majestic feast for the connoisseur.
A legend of the Nawabi era. Ultra-fine minced lamb is tenderized with raw papaya and infused with 'Lazzat-e-Taam'—a proprietary blend of 120 aromatic herbs and spices, including sandalwood, stone flower, and vetiver. These kebabs are pan-seared on a 'Mahi Tawa' (large shallow griddle) in clarified butter until they achieve a delicate, velvety texture that dissolves instantly on the palate. Served on a miniature 'Ulte Tawe ka Paratha'.
A street-side sensation from the heart of Punjab. Chunky blocks of fresh paneer are double-marinated in a pungent blend of mustard oil, 'Ajwain' (carom seeds), and a golden batter of toasted chickpea flour. Char-grilled in the tandoor to create a crispy, spiced crust while the interior remains buttery soft. Finished with a heavy dusting of Amritsari Chaat Masala and a splash of lemon for that signature tangy kick.
A rare and rustic delicacy for the adventurous palate. Whole farm-raised Quails are marinated in a pungent 'frontier-style' blend of mustard oil, stone-ground black pepper, and toasted 'Ajwain' (carom seeds). Char-grilled whole in the intense heat of the clay oven, the birds develop a crisp, mahogany skin and a deep, smoky flavor that highlights the succulent, gamey richness of the meat. A true tribute to the royal hunting feasts of the past.
A masterpiece of frontier hospitality. A whole leg of tender spring lamb is slow-braised and then steeped in a 'Shahi' marinade of whipped cream, slow-cooked cashew paste, and softened melon seeds. Infused with the delicate fragrance of green cardamom and white pepper, it is finished in the tandoor until the cream forms a golden, caramelized crust. Decadent, buttery, and incredibly tender—a dish that truly melts off the bone.
The crown jewel of the coast. Majestic Tiger Prawns are marinated in a 'Zesty-Orange' blend of hung curd, pungent mustard oil, and a touch of carom seeds (ajwain). Flash-roasted at high intensity in the clay oven, they emerge with a smoky, blistered shell and succulent, butter-soft meat. Finished with a squeeze of fresh lime and a sprinkle of tangy chaat masala for a bright, coastal finish.
A celestial duet of flavors and colors. Succulent morsels of chicken are double-prepared: first steeped in a velvety white marinade of cashews and cream, then delicately 'wrapped' in a golden-red layer of Kashmiri chilies and saffron. Flame-grilled in the tandoor to achieve a radiant, multi-hued glow, these kebabs offer a transition from spicy warmth to a cooling, buttery finish in every bite. Truly a 'Noor' (brilliance) on the platter.
A poem of purity and fragrance. Boneless morsels of chicken are steeped in a 'white' infusion of blanched almonds, hung curd, and the cooling essence of hand-pounded fennel seeds. Scented with green cardamom and a whisper of mace, these kebabs are slow-roasted to a pearly, ivory finish. Light, herbal, and incredibly tender—a sophisticated choice for a refined palate.
A tribute to the legendary flavors of Gawalmandi. Spring chicken is double-marinated in a pungent blend of mustard oil, hand-crushed black peppercorns, and toasted 'Ajwain' (carom seeds). Finished in the tandoor with a coating of roasted gram flour and 'Dandi-cut' red chilies, this dish delivers a shattering, spicy exterior and juicy, bone-deep flavor. A rustic, high-octane classic for the true spice lover.
A celebration of the silver seas. A whole, fresh-catch Pomfret is deeply 'braided' and steeped in a sharp marinade of mustard oil, lemon juice, and 'Ajwain' (carom seeds). Coated in a vibrant blend of Kashmiri red chilies and hung curd, it is flash-roasted in the tandoor to achieve a crispy, charred skin while preserving the delicate, flaky sweetness of the white meat. A smoky, majestic centerpiece for the seafood lover.
A fiery masterpiece for the spice enthusiast. Prime fillets of river fish are steeped in a potent infusion of hand-ground 'Mathania' red chilies, pungent mustard oil, and a dash of malt vinegar. Flash-roasted in the tandoor to create a smoky, charred 'bark' that crackles with flavor, this tikka remains butter-soft and succulent within. A bold, rustic classic that brings the heat of the desert to the tandoor.
A warrior’s portion from the rugged frontiers. Succulent chunks of boneless chicken are double-marinated in a potent blend of malt vinegar, dark rum, and hand-pounded black cardamom and cinnamon. Pit-roasted over glowing charcoal to achieve a smoky, charred exterior and a juicy, spice-infused core. Finished with a glaze of spiced butter and a dusting of royal cumin. Bold, aromatic, and deeply satisfying.
A frontier-style feast for the vegetarian connoisseur. Hand-cut blocks of fresh malai paneer are steeped in a potent 'Sikandari' marinade of malt vinegar, mustard oil, and a hand-pounded blend of black cardamom and toasted cinnamon. Char-grilled in the intense heat of the tandoor to create a spiced, smoky crust while the interior remains silken and soft. A bold, masculine tikka with a deep, woody aroma.
A celebration of indulgence and fire. Tender morsels of chicken are steeped in a 'tipsy' marinade of dark rum, golden honey, and a potent blend of tandoori spices. After being char-grilled to a smoky perfection in the clay oven, the tikkas are finished table-side with a dramatic splash of flaming brandy. The result is a beautifully glazed, succulent kebab with a hint of caramel sweetness and a lingering, oaky aroma.
A tropical symphony of summer. Silken cubes of fresh malai paneer are steeped in a vibrant 'Aam-panna' marinade of ripe Alphonso mango pulp, tangy raw mango, and a hint of yellow chili. Char-grilled in the clay oven until the mango sugars caramelize into a golden, sticky glaze, these tikkas are finished with a dusting of black salt and fresh mint. A refreshing, sweet-and-savory revelation.
A majestic centerpiece fit for an Emperor. Prime supreme of chicken is 'butterflied' and layered with a decadent stuffing of slow-cooked lamb mince, pounded pistachios, and silvered almonds. Marinated in a 'Shahi' blend of saffron, hung curd, and mace, it is slow-roasted in the tandoor and finished with a delicate coating of beaten egg white and edible silver leaf (Chandi-vark). A multi-layered masterpiece of texture and spice.
An epitome of culinary grace. Boneless morsels of chicken are double-marinated in a velvety blend of cashew paste, whipped cream, and hung curd. Infused with the delicate warmth of green cardamom and the herbal aroma of 'Kasuri Methi' (dried fenugreek), these tikkas are slow-roasted in the tandoor to a pale golden finish. Buttery, succulent, and incredibly mild—perfect for those who appreciate the subtler side of the tandoor.
A fiery tribute to the charcoal hearth. Tender chicken morsels are cloaked in a potent 'Angari' marinade of sun-dried Guntur chilies, smoked paprika, and toasted cloves. Pit-roasted in the tandoor to achieve a rugged, blistered char, the meat is then 'finished' using the traditional Dhungaar method—infusing it with the raw, primal aroma of live hickory coal and clarified butter. Intense, smoky, and unapologetically spicy.
Jumbo tiger prawns bathed in a refreshing 'Hariyali' infusion of farm-fresh coriander, garden mint, and pungent green chilies. Bound with a whisper of hung curd and roasted 'Ajwain' (carom seeds), these prawns are flash-grilled in the tandoor until succulent and kissed by the flame. A bright, herbaceous, and zesty seafood delight that captures the essence of a tropical spring.
An epicurean tribute to the ancient Silk Road. Colossal tiger prawns are double-marinated in a robust infusion of malt vinegar, dark rum, and hand-pounded 'Garam Masala'. Char-grilled to a smoky bronze in the tandoor, the prawns are finished with a glaze of 'Shahi' cumin and clarified butter. Deeply aromatic, slightly tangy, and intensely smoky—a sophisticated seafood experience with a warrior’s soul.
A masterpiece of texture and color. Hand-pounded lamb (or chicken) mince is infused with aromatic spices and 'sheathed' in a vibrant crust of finely diced tri-color bell peppers, red onions, and fresh coriander. As it roasts in the tandoor, the vegetable 'Gilaf' (cover) caramelizes into a sweet, crunchy exterior, while the meat inside remains incredibly succulent and juice-filled. A colorful, crunch-filled take on a traditional classic.
An opulent evolution of the classic seekh. Prime minced lamb (or chicken) is infused with the tropical sweetness of desiccated coconut and the jammy richness of golden Sultana raisins. Scented with green cardamom and rose water, these kebabs are hand-molded and char-grilled to a golden-brown hue. Every bite offers a delightful play of textures—from the juicy, spice-flecked meat to the occasional burst of honey-like kishmish.
A culinary feat of symmetry and flavor. This 'double-decker' kebab features a heart of robust, spice-infused lamb mince, seamlessly 'wrapped' in a silken outer layer of aromatic chicken malai mince. Skilfully hand-molded onto the seekh, it is fire-roasted in the tandoor to achieve a beautiful color contrast and a multi-dimensional bite. Two meats, one skewer—a harmonious duet of the Tandoor.
A celestial transition of flavors. This 'Paradise Kebab' features a succulent core of spice-crusted minced lamb, enveloped in a silken 'outer-cloud' of chicken malai mince and processed cheese. Scented with the royal duo of saffron and mace, it is slow-grilled in the tandoor to a pearly, golden-white finish. Served sliced to reveal its beautiful concentric layers, it offers a melt-in-the-mouth experience that is truly divine.
The centerpiece of the Nizami feast. A whole prime leg of spring lamb is 'braided' and marinated for 24 hours in a potent 'Achari' infusion of mustard oil, tangy amchur, and hand-crushed pickling spices—fennel, fenugreek, and nigella seeds. Slow-roasted in the depths of the tandoor until the exterior develops a spicy, fermented crust while the meat inside remains butter-tender and succulent. A robust, tangy masterpiece designed for sharing.
A royal indulgence for the vegetarian palate. Twin slabs of silken malai paneer are 'sandwiched' with a decadent stuffing of mawa (milk solids), crushed pistachios, and bird’s-eye chilies. Cloaked in a 'Zaffrani' (saffron) marinade of hung curd and yellow chilies, it is char-grilled to a golden perfection. Fragrant with the scent of mace and cardamom, this tikka is a regal symphony of creamy textures and imperial spices.
A vibrant celebration of Indian heritage on a platter. This 'Tri-Color' symphony features three distinct skewers: the 'Kesari' (Saffron) Tikka, infused with fiery chilies and saffron; the 'Safed' (White) Malai Tikka, marinated in silken cream and cardamom; and the 'Hariyali' (Green) Tikka, bright with fresh mint and coriander. A patriotic feast that offers a complete spectrum of tandoori flavors—from heat to heart.
A rustic, full-throated tribute to the streets of Amritsar. Boneless chicken chunks are double-marinated in a pungent blend of mustard oil, spicy 'Deggi Mirch', and hand-crushed 'Ajwain'. Coated in a light batter of roasted gram flour for a signature golden crunch, these tikkas are fire-roasted and finished with a generous dusting of 'Chaat Masala' and a squeeze of lime. Bold, zesty, and unapologetically Punjabi.
A masterpiece of flavor and finesse. Prime morsels of chicken are bathed in a rich, 'Lazeez' marinade—a velvet-smooth blend of hung curd, processed cheese, and a secret mix of yellow chilies and mace. Infused with a hint of garlic and finished with a delicate 'egg-wash' glaze in the tandoor, these tikkas are succulent, mildly spiced, and possess a melt-in-the-mouth texture that is simply irresistible.
As soft as a whisper. Prime morsels of boneless chicken are steeped in a silken marinade of whipped cream, cream cheese, and a paste of blanched almonds. Delicately scented with green cardamom and mace, these tikkas are slow-roasted in the tandoor to a pristine, pale-golden finish. A dish of pure elegance, designed for those who seek a buttery, succulent, and sophisticated tandoori experience.
A classic South Indian delicacy, these soft and fluffy, doughnut-shaped A masterpiece of monochromatic flavor. Succulent morsels of chicken are double-marinated in a velvety blend of hung curd, cashew nut paste, and a generous infusion of hand-crushed Malabar black peppercorns. Char-grilled in the clay oven to a smoky finish, these tikkas offer a beautiful contrast between the cooling richness of cream and the bold, rustic bite of 'Kali Mirch'. Subtle, aromatic, and deeply warming.
Succulent fillets of premium Basa, flash-marinated in a zesty blend of yellow chilies, carom seeds (ajwain), and mustard oil. Coated in a light, spice-flecked 'tandoori' yogurt, these tikkas are grilled in the clay oven until they are golden-crisp on the outside and 'melt-in-the-mouth' tender within. A light, high-protein seafood delight with a signature citrusy finish.
A refined journey for the senses. Cubes of premium malai paneer are steeped in a fragrant 'Irani' infusion of bloomed saffron, yellow chilies, and a hint of star anise. Enriched with a paste of roasted cashews and aromatic 'shahi' cumin, these tikkas are grilled to a delicate sunset-yellow hue. It is an elegant, mild, and deeply aromatic preparation that bridges the spice of the tandoor with the floral notes of Persia.
A signature of the imperial kitchens. Select chicken drumsticks are 'braided' and stuffed with a decadent mélange of mawa (milk solids), chopped nuts, and garden herbs. Cloaked in a rich 'Shahi' marinade of cashew paste, hung curd, and a whisper of saffron, the legs are slow-roasted in the tandoor until the meat pulls away from the bone. Finished with a glaze of egg-white and cardamom, it is a succulent, multi-layered masterpiece of North Indian royalty.
A tribute to the ethereal flavors of the Awadhi court. These delicate kebabs feature a 'purity' marinade of whipped cream, cashew nut paste, and white pepper. At the center lies a vibrant surprise: a stuffing of cooling mint, tart pomegranate pearls, and khoya. Scented with the 'Sufiyani' trilogy of fennel, cardamom, and vetiver (khus), they are gently grilled to a pearly finish. A melt-in-the-mouth experience that is as fragrant as a moonlit garden.
The legendary heart of the clay oven. Hand-cut cubes of premium malai paneer are steeped in a robust 'Tandoori' marinade of double-strained hung curd, pungent mustard oil, and the smoky heat of Kashmiri chilies. Skewered alongside garden-fresh bell peppers and onions, it is flash-grilled in the intense heat of the tandoor until the edges are beautifully blistered and charred. Served with a dusting of tangy chaat masala—the quintessential Indian appetizer.
A zesty, high-summer celebration of flavors. Silken cubes of paneer are infused with a puckeringly tart marinade of raw green mango pulp, pungent Bengali 'Kasundi' mustard, and fresh mint. Scented with roasted cumin and black salt, it is char-grilled in the tandoor to achieve a smoky, golden-green crust. Every bite is a vibrant explosion of tang, spice, and smoke—a true awakening for the senses.
A fiery tribute to the age-old tradition of Indian pickling. Thick blocks of malai paneer are marinated in a pungent 'Achari' masala—a heady blend of mustard oil, fennel, nigella seeds, and tangy amchur. Infused with the sharp heat of 'Mota Lal Mirch' (thick red chilies), the paneer is char-grilled until the pickling spices bloom and the exterior develops a spicy, textured crust. A rustic, tangy, and intensely flavorful grill for the adventurous palate.
A poem in cream and spice. Thick, hand-cut blocks of premium malai paneer are submerged in a silken marinade of whipped cream, processed cheese, and a paste of blanched cashews. Delicately seasoned with white pepper and a whisper of green cardamom, it is slow-roasted in the tandoor to a pearly finish. Every bite is a 'melt-in-the-mouth' experience, offering a buttery richness that is purely celestial.
A carnival of colors and flavors from the clay oven. This spectacular platter features a curated selection of nature’s best: florets of Malai Broccoli, spice-crusted 'Aloo Nazakat' (stuffed potatoes), Tandoori Gobi (cauliflower), and 'Shashlik' skewers of paneer, peppers, and pineapples. Each element is individually marinated to preserve its unique character, then char-grilled to smoky perfection. Served with a trio of artisanal chutneys.
A quintessential Sri Lankan 'Short Eat.' These hand-rolled spheres feature a robust filling of flaked skipjack tuna (or mackerel) sautéed with caramelized red onions, fiery green chilies, and a fragrant temper of curry leaves and black pepper. Encased in a crisp, panko-style golden shell, they offer a perfect balance of oceanic savor and island spice. Served with a pungent 'Lunu Miris' (onion-chili) relish or a zesty lime dip.
A masterpiece of Nawabi finesse. Prime cuts of lamb are slow-braised with 'Chana Dal' (Bengal gram) and a secret 'Potli' of whole spices until tender enough to dissolve. Finely hand-pounded and stuffed with a heart of chopped mint, ginger, and tart shallots, these patties are 'shallow-fried' on a cast-iron 'tawa' in clarified butter. Perfectly crisp on the outside and incredibly smooth within—a true testament to royal culinary craftsmanship.
A rustic coastal masterpiece. Fresh blue swimmer crabs are cracked and tossed on a piping-hot iron 'tawa' with a robust 'Bhuna' masala of caramelized red onions, vine-ripened tomatoes, and a pungent hit of garlic. Infused with our house-blend of 'Malvani' spices and finished with a tempering of curry leaves and fresh coconut, this dish is smoky, spicy, and deeply aromatic. A true hands-on experience for the seafood purist.
Jumbo tiger prawns marinated in a vibrant blend of 'Kashmiri' chili, turmeric, and a splash of lime. Tossed on a searingly hot iron 'tawa' with a rustic 'masala' of caramelized shallots, hand-crushed garlic, and curry leaves. Finished with a drizzle of cold-pressed coconut oil and a dusting of black pepper, these prawns are smoky, spicy, and perfectly succulent. A bold, aromatic tribute to the spirit of the Konkan coast.
Tender rings of fresh squid, lightly dusted in a spiced tempura-style batter and flash-fried to a golden crisp. Tossed in a high-flame wok with crunchy bell peppers, spring onions, and a signature 'Chili-Garlic' glaze. Infused with fermented soy, a hint of celery, and a fiery punch of bird's eye chilies. It’s a texture-driven delight—crispy, chewy, and unapologetically spicy.
A refined coastal treasure. Hand-picked flakes of fresh crab meat are sautéed with caramelized shallots, ginger, and a 'podhi' of hand-ground Malabar spices. Enriched with fresh grated coconut and tempered with 'karapincha' (curry leaves) and mustard seeds, these tikkas are pan-seared to a golden, crisp finish. Delicate, oceanic, and aromatic—served with a zesty 'Inji-Puli' (ginger-tamarind) reduction.
Succulent morsels of chicken thigh, steeped in a velvety marinade of hung curd, processed cheese, and cashew nut paste. The star of the dish is the 'Tellicherry' black pepper—hand-crushed to retain its essential oils and pungent aroma. Slow-roasted in the tandoor to a smoky, charred finish, these kebabs offer a beautiful contrast between the creaminess of the marinade and the bold, warming spice of the pepper. A refined choice for those who appreciate deep, earthy flavors.
A heritage recipe from the rugged North-West Frontier. Prime minced lamb is hand-pounded with a coarse 'Dara' masala of roasted coriander, dried pomegranate seeds, and smoky black cardamom. These long, hand-molded kebabs are slow-grilled over charcoal and finished with a unique 'Lori' glaze—a delicate coating of whipped egg and saffron that creates a golden, lacy veil over the spice-crusted meat. A rustic, soul-warming kebab with an ancient lineage.
A bold, cross-continental masterpiece. Tender chicken breast chunks are slow-marinated in a rich infusion of adobo-style chipotle peppers, roasted garlic, and a hint of Mexican oregano. Balanced with a touch of honey and tangy lime, these kebabs are charred in the tandoor to achieve a caramelized, smoky bark. It’s a sophisticated grill that marries the 'umami' of dried Mexican chilies with the succulent char of the Indian grill.
A regal tribute to the fusion kitchens of colonial India. A premium rack of lamb, French-trimmed and pasture-raised, is dry-rubbed with a 'Clubland' masala of toasted peppercorns, cloves, and cinnamon. Marinated in a delicate emulsion of malt vinegar and ginger, it is slow-roasted to a perfect medium-pink. Served with a 'Railway' pan-gravy, mint-infused pea mash, and roasted root vegetables. An elegant marriage of British tradition and Indian soul.
Jumbo chicken wings tossed in a punchy, fermented 'Achari' marinade. Featuring the 'Panch Phoran' quintet of fennel, nigella, and mustard seeds, infused with cold-pressed mustard oil and a hint of smoky 'Kashmiri' chili. These wings are fire-roasted until the skin is blistered and the pickling spices bloom into a fragrant, savory crust. Served with a cooling 'Boondi' raita dip to balance the 'chatpata' (tangy) heat.
The ultimate indulgence in poultry. Prime boneless chicken thighs are steeped overnight in a silken emulsion of premium processed cheese, fresh clotted cream, and a smooth paste of blanched cashews. Seasoned with a delicate 'shahi' blend of white pepper and green cardamom, it is slow-grilled in the clay oven to a soft, golden-ivory finish. A buttery, succulent kebab that dissolves on the palate with a whisper of smoke.
Colossal tiger prawns, hand-selected for their size and sweetness, marinated in a robust 'Kashmiri' chili and hung-yogurt infusion. Aromatically seasoned with carom seeds (ajwain), dry fenugreek, and a touch of mustard oil, they are skewered and flash-grilled in the intense heat of the clay oven. Each prawn emerges with a smoky, blistered char, locking in the succulent juices within. A bold, spice-crusted seafood classic.
A timeless staple of the North-West Frontier. Hand-stretched leavened dough made from premium flour, fermented with a hint of yogurt and milk for a soft, airy crumb. Slapped against the searing hot walls of the clay tandoor and baked until it puffs into a golden, blistered cloud. Finished with a choice of a glossy butter glaze or served crisp and dry. The perfect vessel for mopping up rich gravies and smoky kebabs.
A decadent, multi-layered leavened bread, hand-stretched and enriched with milk and yogurt. Brushed generously with purified ghee between folds to create a delicate, flaky 'lamination,' it is slapped against the glowing walls of the tandoor. Emerges blistered, golden, and glistening with a final glaze of premium salted butter. Soft, airy, and irresistibly buttery—designed for the ultimate gravy-mopping experience.
Our signature leavened bread, elevated with a generous topping of hand-minced farm garlic and fresh garden cilantro. As the naan bakes against the tandoor walls, the garlic slivers caramelize to a nutty sweetness, infusing the dough with a deep, roasted aroma. Finished with a brush of melted butter, this bread is crisp, fragrant, and the perfect companion for robust, spicy gravies.
A contemporary reimagining of the classic leavened bread. Hand-stretched dough is infused with a vibrant pesto of fresh Italian basil and a hint of cracked black pepper. Slapped onto the searing clay walls of the tandoor and baked until blistered and airy, it is finished with a glaze of basil-infused butter and a delicate dusting of flaky sea salt. An aromatic, garden-fresh bread that pairs beautifully with both creamy and spicy delicacies.
A rustic, aromatic leavened bread infused with the woody fragrance of hand-bruised Rosemary and the delicate, floral notes of Fresh Thyme. Baked against the searing clay walls of the tandoor, the herbs 'bloom' in the heat, releasing their essential oils into the pillowy dough. Finished with a lavish brush of herb-infused ghee and a sprinkle of smoked sea salt. A sophisticated, earth-forward bread designed to complement slow-roasted meats and rich, dark lentils.
A "Stuffed Paratha" is the ultimate comfort meal—a complete package of spice, vegetable, and grain, traditionally served with a dollop of white butter, tangy pickle, and a bowl of fresh yogurt.
The legendary flaky flatbread of the Malabar Coast. Hand-stretched until paper-thin, then pleated, coiled, and griddle-fried in a bath of pure ghee. This bread is a textural marvel—shatter-crisp on the outside with a soft, elastic, and 'pull-apart' interior. Each parotta is hand-clapped after cooking to release the steam and loosen its signature spiral layers. The ultimate companion for rich, coconut-based gravies.
Our Poori is hand-rolled from premium stone-ground whole wheat (Atta), kept firm to ensure a light, non-greasy finish. Flash-fried to a shimmering gold, it emerges as a crisp, hollow orb with a nutty aroma.
The legendary companion to our spicy Chole. This oversized, leavened bread is crafted from fine-milled flour (Maida) and fermented for hours with cooling yogurt to develop its signature tang. As it hits the hot oil, it transforms into a thick, pillowy cloud with a soft, elastic heart.
A masterpiece of North Indian baking. This leavened flatbread is hand-stuffed with a spiced mélange of your choice, then brushed with ghee and slapped against the walls of the tandoor. What emerges is a 'khasta' (flaky) marvel, blistered with golden spots and finished with a dollop of white butter. Shatter-crisp on the outside and steaming-soft within, it is traditionally served with tangy Chole and crushed raw onions.
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