Our Menu
Explore rice specialities, curries, starters, breads, sides and desserts, all made fresh daily. Veg and non-veg, mild to fiery — there's something for every table.
Our pride and joy — dum-cooked, aromatic, and worth every minute of the wait.
Our flagship — bone-in chicken and aged basmati sealed and slow-cooked over dum with saffron, fried onions and whole spices. Served with mirchi ka salan and raita.
Slow-braised lamb shank layered into fragrant basmati, finished with rose water and ghee. A feast in a pot.
Andhra-style goat biryani with tangy gongura (sorrel) leaves and a bold spice profile.
Garden vegetables, paneer and basmati dum-cooked with saffron and mint. Every bit as royal.
Plump prawns tossed in coastal masala, layered with basmati and slow-steamed.
Spiced eggs and basmati with caramelised onions — a comforting classic.
Crisp, spiced and made to share — the perfect way to begin.
Crispy fried chicken tossed with curry leaves, garlic and red chilli. Madras bar legend.
Cauliflower florets fried and wok-tossed in the classic 65 masala.
Batter-fried prawns with ajwain and chilli, a Mumbai coastal favourite.
Crushed samosas topped with chickpea masala, yoghurt, tamarind and sev.
Char-grilled cottage cheese marinated in yoghurt and tandoori spices.
Slow-simmered, richly spiced curries — coastal, Chettinad, and Melbourne favourites.
Fiery Tamil Nadu curry with freshly roasted spices, black pepper and curry leaves.
Tandoori chicken in a silky tomato, cashew and fenugreek gravy. Mild and rich.
Slow-cooked goat on the bone in a deep, spiced onion gravy.
Cottage cheese in a velvety tomato-cashew sauce.
Yellow lentils tempered with cumin, garlic and ghee.
Kerala coconut-milk fish curry with turmeric and green chilli.
Crisp, golden and fresh off the tawa — South Indian classics.
Crisp fermented rice crepe filled with spiced potato, with sambar and chutneys.
Dosa slathered with gunpowder podi and ghee.
Lacy semolina dosa with onion, cumin and green chilli.
Thick savoury pancake topped with onion and coriander.
Fresh naans, rotis, raitas and salans to round out the feast.
Tandoor-baked leavened bread brushed with garlic and butter.
Soft, pillowy naan finished with butter.
Basmati tempered with cumin.
Cooling yoghurt with cucumber and cumin.
Sweet, indulgent endings done the traditional way.
Warm milk dumplings soaked in cardamom-rose syrup (2 pcs).
Hyderabadi bread pudding with saffron, nuts and reduced milk.
Soft paneer discs in chilled saffron-cardamom milk (2 pcs).
Lassis, mocktails and classic coolers to balance the spice.
Creamy blended yoghurt with alphonso mango.
Traditional churned yoghurt with cumin and mint.
Spiced milk tea brewed with cardamom and ginger.
South Indian degree coffee, frothy and strong.
