Where Every Plate
Tells a Story

[Half / Full] Tender leg of baby lamb marinated in aromatic royal spices and roasted to crisp perfection in traditional clay oven.

[Half / Full] Barra style charred crust with rich smoked marinade and melted butter basting.

[Half / Full] Velvety cream, cashew paste, green cardamom and mild royal spices glazed over slow-roasted lamb leg.

[Half / Full] Alexander the Great's historic recipe of pot-roasted spiced lamb leg finished over glowing charcoal.

[Half / Full] Tandoori glazed lamb leg simmered in thick brown onion and rich saffron gravy.

[Half / Full] Imperial Mughlai whole raan in rich almond and brown cashew gravy topped with hard-boiled eggs.

[Half / Full] Slowly roasted in iron kadai with caramelized onions, whole ground spices and pure desi ghee.

[Half / Full] Authentic Yemeni style fragrant Mandi basmati rice served with fall-off-the-bone tandoori raan leg.

[Half / Full] Dum cooked layered basmati rice infused with tender raan meat, mint, fried onions and saffron milk.

[Half / Full] Indo-Chinese spicy wok tossed fried rice crowned with succulent shredded roasted raan.

[Half / Full] Spicy tomato-capsicum infused Kepsa rice platter loaded with whole tandoori raan and nuts.

[Half / Full] Turkish spiced buttery rice tossed with sultanas, pine nuts and seasoned raan.

[Half / Full] Classic Central Asian Bukhari rice cooked in rich lamb stock with carrots and roasted raan.

[Half / Full] Fragrant vermicelli butter rice served with slow-cooked Turkish spiced raan.

[Chef Special] Succulent raan meat slices, premium dry fruits, and delicate chicken meatballs layered in royal saffron biryani.

[3 Rice Platter] Tri-color festive platter combining classic Fried Rice, Schezwan Rice, and Turkish Istanbul Rice crowned with roasted raan.

[Complete Meal] The ultimate combination: Raan Tandoori Dry Starter + Rich Masala Gravy + Fragrant Biryani Rice.

[Plate] Minced chicken skewers infused with Turkish red sumac, bell peppers and garlic, flame-grilled on flat skewers.

[Plate (6 Pcs)] Spicy green peppercorn and bird's eye chilli marinated chicken chunks with sharp aromatic punch.

[Plate] Classic Lebanese garlic-lemon marinated chicken skewers served with toum and pickles.

[Plate (6 Pcs)] Marinated in Turkish olive oil, smoked paprika, dried oregano and char-grilled.

[1 Full Meter Skewer] Spectacular one-meter long continuous minced chicken kebab served across a wooden plank with lavash and dips.

[Half / Full] Whole tender chicken seasoned with Mediterranean herb rub, slow-roasted until golden and juicy.

[Plate (6 Pcs)] Rich Turkish spice blend with red pepper paste and yogurt marinade.

[Plate (6 Pcs)] Mild, fragrant Lebanese spiced chicken glazed with olive oil and za'atar.

[Plate (6 Pcs)] Golden saffron-infused chicken kebabs coated with delicate egg white glaze.

[Plate (6 Pcs)] Spicy marinated chicken stuffed with molten melted cheese and green chillies.

[Plate (6 Pcs)] Thin beaten chicken breast rolled with spiced minced lamb and cheese stuffing.

[Plate (6 Pcs)] Heart-warming rich chicken delicacy flavored with mace, cardamom and cashew paste.

[Plate (4 Pcs)] Minced chicken seekh blended with creamy hung curd and Amul cheese.

[Plate (6 Pcs)] Royal Hyderabadi marinade with roasted poppy seeds, brown onions and fresh coriander.

[Plate (6 Pcs)] Northwest frontier robust kebab with crushed pomegranate seeds and coarse coriander.

[Plate (4 Pcs)] Flat griddle-fried disc kebabs packed with tomatoes, onions and dried mint.

[Plate (6 Pcs)] Spicy, rustic tribal marinade loaded with crushed garlic, green chillies and roasted gram flour.

[Plate (6 Pcs)] Heavy burnt garlic marinade tempered with spiced yogurt and mustard oil.

[Plate (6 Pcs)] Punjabi tandoori chicken chunks in spicy, fiery red chili and cumin marinade.

[Plate (6 Pcs)] Named after the Turkish coast — mild, fragrant and melt-in-mouth tender.

[Plate (6 Pcs)] Silky cream, grated cheese, cashew nut paste and green cardamom marinated boneless chicken.

[Plate (6 Pcs)] Mangalorean style slow-roasted chicken in fragrant Byadgi chilli paste and pure desi ghee.

[Combo Plate] Legendary Old Delhi recipe served sizzling with hot buttered tandoori naan.

[16 Pieces Platter] 4 Pcs Turki Tikka, 4 Pcs Chicken Seekh Kebab, 4 Pcs Lebnani Tikka, 4 Pcs Antalia Tikka.

[Plate (6 Pcs)] Traditional red spiced tandoori boneless chicken roasted over charcoal.

[Plate (6 Pcs)] Cracked black peppercorns, hung curd and melted butter glaze.

[Plate (6 Pcs)] Fresh mint, green coriander, green chillies and mountain herbs marinade.

[Plate (6 Pcs)] Incomparable spicy royal recipe with aromatic roasted spices.

[Plate (4 Pcs)] Tender minced chicken skewers with herbs and butter basting.

[Plate (6 Pcs)] Silken soft chicken marinated in beaten egg, cream and saffron.

[Plate (4 Pcs)] Minced chicken seekh enveloped in a colorful crust of bell peppers and fresh herbs.

[Plate] Coarsely hand-minced prime mutton seasoned with Turkish spices and grilled over live coals.

[Plate] The pride of Turkey — hand-minced lamb on wide iron skewers with red pepper flakes and sumac onions.

[Plate (4 Pcs)] Juicy mutton mince skewers covered in crunchy diced capsicum, tomato and coriander.

[Plate (4 Pcs)] Peshawari griddle fried spiced lamb patties with crispy charred edges and juicy center.

[Plate (4 Pcs)] Traditional Awadhi spiced minced mutton roasted in the tandoor.

[Plate (4 Pcs)] Melt-in-mouth Nawabi lamb mince infused with raw papaya and over 25 secret spices.

[Plate (6 Pcs)] Boneless baby mutton cubes in Turkish marinade, char-grilled till fork tender.

[Plate (6 Pcs)] Persian style marinated lamb chunks with dried lime, saffron and butter.

[Plate (6 Pcs)] Spicy, rustic Pashtun charcoal boti kebab with deep smoky flavors.

[Plate (6 Pcs)] Classic tandoor roasted tender boneless mutton chunks.

[Plate (4 Pcs)] Tender prime mutton ribs marinated in raw papaya, brown onion paste and tandoor-charred.

[Plate (6 Pcs)] Juicy mutton chunks pan-fried with heaps of caramelized sweet onions and coarse pepper.

[Plate] Spicy wok-tossed mutton strips with garlic, soy and fresh slit chillies.

[Plate] Slow cooked in generous amounts of rich ghee with freshly roasted Byadgi spices.

[Plate (2 Pcs)] Giant succulent mutton marrow shanks slow-roasted with spiced butter glaze.

[1 Full Meter Skewer] Magnificent one-meter long authentic Adana lamb skewer served over Turkish flatbread.

[Platter] 4 Pcs Mutton Seekh Kebab, 4 Pcs Mutton Chaap Barra, 4 Pcs Pathani Boti, Lamb Chilli Dry (1 Portion).

[Half / Full] The undisputed king of the tandoor — bone-in chicken in authentic red marinade.

[Half / Full] Zesty lemon and cracked pepper marinated roasted chicken.

[Half / Full] Fusion roasted chicken glazed with spicy Indo-Chinese Schezwan sauce.

[Half / Full] Creamy white marinade with cashew nut paste, cheese, cardamom and poppy seeds.

[Half / Full] Heavily spiced charred crust with pungent mustard oil and melted butter.

[Half / Full] Robust frontier recipe served with freshly baked buttered tandoori naan.

[Single Leg] Succulent chicken leg quarter smothered in molten cheese and herb seasoning.

[Single Leg] Warming winter spices, ginger juice and black pepper glazed leg roast.

[Single Leg] Spicy roasted chicken leg drizzled with our signature fiery dynamite dressing.

[Half / Full] Authentic Arabian Arabian Gulf style char-grilled chicken with whole dried spices.

[Half / Full] Turkish charcoal grill method with red pepper paste and melted butter.

[Plate] Tender boneless fish fillets flavored with carom seeds and yellow tandoori spices.

[Plate] Delicate fish marinated in pure Kashmiri saffron, yogurt and mace.

[Plate] Mumbai's legendary crisp batter fried fish with garlic and carom seeds.

[Plate] Pan-seared fish glazed with sweet and savory Japanese style teriyaki sauce.

[Plate] Stir fried fish fillets tossed with fermented black beans, garlic and scallions.

[Plate] Panko-crusted golden fish fillets served with homemade tartar dip.

[6 Pieces] Saudi style crisp breaded fish fillets with signature garlic mayo.

[6 Pieces] Crunchy shredded batter fried fish bites tossed with green onions and cracked pepper.

[Plate] Wok-fried fish with fragrant holy basil leaves, red bird's eye chillies and oyster sauce.

[Whole Fish] Fresh whole silver pomfret shallow fried on an iron tawa with spicy coastal masala. (Seasonal / As Per Size).

[Whole Fish] Whole pomfret roasted in tandoor with choice of Hariyali herb, Reshmi cream, or spicy Jalandhari marinade.

[Plate] Plump juicy prawns wok-tossed with pungent black bean and garlic gravy.

[Plate] King prawns marinated in saffron-scented cream and roasted over charcoal.

[Plate] Feather-light Japanese style crispy batter fried prawns with sweet chilli dip.

[Plate] Classic breadcrumb crusted golden fried prawns.

[Plate] Glazed with sweet soy, mirin, sesame seeds and spring onions.

[Plate] Fiery southern style pan-fried prawns with curry leaves, crushed pepper and green chillies.

[Plate] Succulent prawns sautéed in abundant golden butter, roasted garlic and fresh parsley.

[Plate] Wok-tossed with sea salt, crushed Sichuan peppercorns, scallions and garlic.

[Plate] Jumbo prawns in spiced ajwain yogurt marinade, char-grilled to juicy perfection.

[Plate] Crisp red spiced batter fried prawns, Mumbai fishermen's specialty.

[Plate] Crispy fried prawns tossed in spicy Japanese mayo dynamite dressing.

[Plate] Scooped potatoes stuffed with spiced paneer, nuts and raisins, charred in the tandoor.

[Plate] Crispy pan-fried patties of spinach, green peas, potatoes and mild spices.

[Plate] Crisp batter-fried tender baby corn dusted with chaat masala and carom seeds.

[Plate] Soft fresh cottage cheese cubes, capsicum and onions marinated in mustard oil tandoori masala.

[Plate] Finely minced seasonal vegetables, lentils and herbs roasted on skewers.

[Plate] Cottage cheese steeped in rich cream, cashew paste, black pepper and cardamom.

[Plate] Flavored with the distinct earthy aroma of Bishop's weed (ajwain) and curd.

[Plate] Whole button mushrooms marinated in spicy red tandoori masala and charcoal roasted.

[Handi] Slow cooked in an earthen clay pot with rich whole spices, tomato puree and cream.

[Handi] Tender chicken pieces cooked together with chicken mince in a thick spiced gravy.

[Handi] Fiery smoked chicken curry with charcoal dhungar infusion and red chillies.

[Handi] Spicy Maharashtrian curry made with roasted coconut and fiery Kolhapuri masala.

[Handi] Creamy yogurt gravy infused with generous amounts of browned garlic and herbs.

[Handi] Wok-cooked with freshly ground coriander seeds, coarse black pepper and capsicum.

[Handi] Classic Shahi korma in brown onion, yogurt and almond paste gravy.

[Tawa] Pan roasted on a heavy griddle with tomatoes, ginger juliennes and green chillies.

[Handi] Charcoal roasted chicken tikka in a rich tomato, butter and cream gravy.

[Handi] Old Delhi style velvety makhani gravy loaded with butter, kasuri methi and cream.

[Handi] Mild, sweet and tangy tomato-butter cream gravy with succulent tandoori chicken.

[Handi] Magnificent royal recipe with rich nut paste, saffron and aromatic whole spices.

[Tawa] Shredded chicken cooked on flat tawa with scraped spiced pan reductions.

[Handi] Spicy rustic Punjabi gravy packed with ginger, garlic and crushed red chillies.

[Handi] Turkish seasoned chicken boti simmered in a mildly spiced onion-tomato gravy.

[Handi] Traditional pot-cooked chicken curry finished with fresh cream and coriander.

[Handi] Deliciously rich and creamy white gravy laced with mild spices and butter.

[Handi] Pakistani Lahori street style spicy chicken curry with bold flavors.

[Plate] Fine chicken mince cooked with onions, tomatoes, green peas and ground spices.

[Handi] Slowly roasted with brown onions until spices caramelize and oil separates.

[Handi] South Indian fiery curry with roasted star anise, black peppercorns and curry leaves.

[Handi] Golden roasted garlic cloves simmered with chicken in a rich brown gravy.

[Plate] Boiled eggs tossed in home-style spicy onion-tomato masala.

[Half / Full] Whole spring chicken stuffed with spiced boiled eggs, slow-simmered in imperial Shahi gravy.

[Chef Special] Our chef's master gravy blending roasted tandoori chicken, minced meat and royal saffron cream.

[Handi] Tender goat meat slow cooked in brown onion, yogurt, and cardamom scented gravy.

[Handi] Tandoor roasted minced mutton seekh sliced and tossed in spicy tawa masala.

[Handi] Kashmiri classic cooked with alkanet root (ratanjot), fennel powder and dry ginger.

[Handi] Boneless succulent mutton chunks cooked along with rich mutton mince in hearty gravy.

[Handi] Famous Mumbai Mughlai comfort dish — mutton cooked with lentils, bottle gourd and fragrant spices.

[Handi] Pan-roasted until thick, dark brown and deeply concentrated with flavor.

[Handi] Slow-simmered overnight bone-in lamb shanks in rich silky stew with ginger and lemon garnish.

[Handi] Earthen pot cooked traditional mutton curry with whole spices and fresh herbs.

[Handi] Fiery spicy mutton curry with roasted spices and red chillies.

[Handi] Charcoal smoked spicy mutton curry with deep barbecue notes.

[Handi] Grand imperial mutton curry with saffron, almond paste and dry fruits.

[Handi] Wok tossed with cracked coriander, bell peppers and freshly ground kadai spices.

[Handi] Delightful creamy mutton gravy flavored with saffron and ground nuts.

[Handi] Mild cream and cashew-based white mutton curry with green cardamom.

[Handi] Classic Bohri delicacy of boneless mutton and macaroni in white sauce topped with fried egg.

[Handi] Turkish spiced tender boti cubes simmered in onion-tomato masala.

[Plate] Minced mutton cooked with heaps of fresh coriander, mint leaves, dill and green chillies.

[Handi] Tender mutton slow-cooked with browned garlic pearls in rich gravy.

[Handi] Cooked exclusively with unground whole spices, sliced onions and garlic.

[Tawa] Fresh lamb kidneys pan-fried on tawa with spicy tomato-onion reduction.

[Tawa] Delicate goat brain tossed on iron tawa with butter, ginger juliennes and spices.

[Tawa] Tawa fried brain seasoned with pungent freshly cracked black pepper and green chillies.

[Tawa] Famous Lahore street delicacy combining goat brain and kidneys chopped sizzling on tawa.

[3 Pieces] Tender lamb chops shallow fried on tawa with thick semi-dry masala.

[Chef Special] Our grand master mutton preparation featuring prime cuts, nalli marrow and saffron gravy.

[Handi] Boneless fish fillets cooked in spiced onion-tomato curry with curry leaves.

[Handi] Traditional coconut milk curry infused with kokum and coastal spices.

[Handi] Juicy prawns tossed in thick spicy masala gravy.

[Handi] Wok-cooked prawns with crunchy capsicum, tomatoes and crushed coriander.

[Handi] Classic coconut-flavored yellow coastal prawn curry.

[Handi] Chef's special dum cooked prawns in velvety cashew and almond gravy.

[Bowl] Yellow toor dal tempered with cumin, garlic, green chillies and fresh coriander.

[Bowl] Double tempered yellow dal with burnt garlic, whole red chillies and pure ghee.

[Plate] Home-style potatoes tossed with green peas or roasted cumin seeds.

[Handi] Baby potatoes cooked in Kashmiri red chilli, fennel and yogurt gravy.

[Handi] Assorted garden vegetables in smooth buttery tomato and cream gravy.

[Handi] Mixed vegetables and spinach puree simmered in clay handi with royal spices.

[Handi] Melt-in-mouth cottage cheese and potato dumplings in silky white cashew gravy.

[Handi] Fresh paneer cubes tossed in iron kadai with bell peppers, onions and crushed spices.

[Tawa] Paneer batons pan-seared with peppers, tomatoes and caramelized spiced glaze.

[Handi] Tandoori grilled cottage cheese cubes in rich spiced onion-tomato gravy.

[Qtr / Half / Full] Authentic Turkish slow-smoked fragrant basmati rice served with tender chicken or mutton (Quarter ₹479 / Half ₹799 / Full ₹1599).

[Qtr / Half / Full] Traditional Gulf style Mandi cooked over underground fire pit wood-smoke with hawaij spices.

[Qtr / Half / Full] Our signature recipe topped with roasted dry fruits, fried onions and chef's secret spice reduction.

[Qtr / Half / Full] Fragrant Mandi rice served with giant fall-apart tender mutton marrow shanks (₹679 / ₹1299 / ₹2199).

[Qtr / Half / Full] Juicy mutton chops roasted over coals served atop golden Mandi rice (₹849 / ₹1549 / ₹2099).

[Half / Full] Luxurious multi-meat feast with roasted chicken, mutton chunks, nalli marrow and fried nuts (₹1349 / ₹2199 / ₹2999).

[Half / Full] Lebanese whole baked pastry pot cracking open to reveal spiced chicken rice and toasted almonds.

[Half / Full] Crusty golden puff pastry dome filled with slow-cooked shredded mutton, spiced rice and pine nuts.

[Qtr / Half / Full] Mumbai's favorite spicy Indo-Arabian Kepsa rice platter tossed with capsicum, tomatoes and roast chicken (₹479 / ₹799 / ₹1399).

[Qtr / Half / Full] Traditional Saudi style Kabsa rice seasoned with black lime, cinnamon and cardamom.

[Qtr / Half / Full] Fusion of royal dum biryani masala layered into a rich Kepsa platter.

[Qtr / Half / Full] Crowned with charcoal charred boneless chicken tikkas and spicy chilli gravy.

[Qtr / Half / Full] Charred mutton chops arranged around spicy Kepsa rice with rich gravy reduction (₹759 / ₹1299 / ₹1999).

[Qtr / Half / Full] Dum cooked biryani rice served in a grand platter with succulent mutton chops.

[Half / Full] Slow cooked in sealed handi with fragrant basmati, bone-in chicken, brown onions and saffron.

[Plate] Awadhi rice cooked in rich aromatic chicken bone broth with whole mild spices.

[Plate] Charcoal roasted tandoori chicken layered with spicy biryani rice.

[Plate] Juicy grilled chicken seekh kebabs tossed with spiced biryani rice.

[Plate] Boneless chicken tikkas layered in fragrant dum basmati with mint and saffron.

[Plate] Mild, aromatic Afghan rice topped with caramelized carrots, raisins and tender chicken.

[Plate] Fragrant tomato-cardamom rice cooked with chicken stock, carrots and toasted nuts.

[Plate] Spicy Nizami style kachchi biryani with fried onions, mint, green chillies and saffron.

[Plate] Silky cream chicken seekh kebabs tossed in aromatic basmati rice.

[Half / Full] Tender pieces of goat meat slow-cooked on dum with aged long-grain basmati rice.

[Plate] Classic Lucknowi pulao cooked in rich mutton bone broth with fragrant spices.

[Plate] Slow-cooked mutton layered with sweet julienned carrots, plump raisins and cardamom rice.

[Plate] Central Asian seasoned rice cooked in mutton stock with caramelized carrots.

[Plate] Juicy prawns cooked in coastal biryani masala layered with fragrant saffron rice.

[Plate] Charcoal grilled paneer tikkas layered in aromatic dum rice with fried onions.

[Plate] Seasonal garden vegetables, mint, and fried onions dum cooked with basmati rice.

[Plate] Soul-satisfying comfort khichdi tempered with cumin seeds, garlic and pure desi ghee.

[Starter] Golden fried shredded chicken tossed with roasted garlic, red chilli paste and scallions.

[Starter] Glazed boneless chicken in sweet-savory Japanese teriyaki sauce with toasted sesame.

[Starter] Spicy chicken strips tossed in rich Shanghai dark sauce with spring onions.

[Starter] Grilled marinated chicken skewers served with creamy Indonesian peanut dip.

[Starter] Crisp fried spicy chicken tempered with curry leaves, mustard seeds and green chillies.

[Starter] Marinated chicken strips wrapped in fine crispy noodle threads, deep fried golden.

[Starter] Our chef's signature crunch chicken seasoned with secret Asian spices.

[6 Pieces] Crisp fried chicken winglets served with spicy homemade Schezwan sauce.

[Starter] Wok-tossed chicken with crunchy peanuts, dry red chillies and Sichuan pepper.

[Sizzler] Served smoking hot on a cast iron platter with vegetables and spicy garlic sauce.

[Starter] Crispy potato fingers tossed in honey chilli glaze or crisp mixed vegetables in garlic soy.

[Starter] Fresh cottage cheese cubes tossed with capsicum, onions and dark soy.

[Meal Bowl] Steamed jasmine/basmati rice cooked in an earthen pot with chicken in choice of Manchurian or Black Pepper sauce.

[Plate] Wok tossed with abundant roasted golden garlic, spring onions and tender chicken.

[Meal Platter] Classic Mumbai combo: spicy Schezwan fried rice + hakka noodles topped with chicken Schezwan gravy.

[Plate] Wok-tossed thin egg noodles with shredded vegetables and chicken.

[Plate] Spicy wok noodles tossed in fiery homemade Schezwan sauce.

[Plate] Thin vermicelli noodles seasoned with mild curry powder and bell peppers.

[Handi] Simmering Asian style spicy chicken gravy with mushrooms and seasonal greens.

[Handi] Classic Chinese chicken gravy with soy, garlic and green chillies.

[Bowl] Smoky char-roasted eggplant dip blended with tahini, garlic, lemon juice and extra virgin olive oil.

[Bowl] Levantine roasted eggplant salad with diced bell peppers, tomatoes, onions, pomegranate molasses and olive oil.

[Bowl] Finely chopped parsley, mint, tomatoes, cracked bulgur wheat, fresh lemon and olive oil.

[Bowl] Crisp mixed greens, radishes, cucumbers and toasted khubz chips tossed in tart sumac dressing.

[Platter] Generous tasting platter of Hummus, Mutabbal, Baba Ganoush, Tabbouleh and warm Khubz pita.

[Plate] Crisp herb-packed chickpea fritters stuffed inside soft pita bread with garlic tahini.

[Plate] Crispy golden filo pastry rolls stuffed with melted Akawi and mozzarella cheese.

[Bowl] Silky smooth chickpea dip whipped with prime sesame tahini, garlic, lemon and olive oil.

[Bowl] Vibrant ruby-pink hummus infused with roasted sweet beetroots and toasted pine nuts.

[Bowl] Creamy hummus topped with hot sautéed spiced chicken strips and olive oil.

[Bowl] Silky hummus topped with tender minced lamb, pine nuts and warm ghee.

[Platter] Trio of Classic Hummus, Beetroot Hummus and Pesto Hummus served with warm pita.

[Plate] Middle Eastern baked pastry pies stuffed with seasoned chicken or spiced minced meat.

[Plate] Warm flatbread baked with aromatic wild thyme (za'atar) and melted cheese.

[Piece] Fresh whole wheat flatbread baked on the clay tandoor walls.

[Piece] Classic leavened soft white flour bread brushed with melted butter.

[Piece] Decadent naan stuffed with melted cheese and topped with roasted chopped garlic.

[Piece] Topped with toasted garlic pearls and butter.

[Piece] Handkerchief-thin soft flatbread stretched over an inverted dome tawa.

[Piece] Multi-layered flaky crisp paratha with rich ghee.

[Piece] Authentic ballooned Arabian pita bread baked fresh.

[Assorted Basket] Assortment of Butter Naan, Garlic Naan, Roti, Rumali and Lacha Paratha in a woven basket.

[Piece] Crispy roasted papad topped with chopped onions, tomatoes, chillies and grated cheese.

[Bowl] Sweet and chilled yogurt raita with golden pineapple cubes or spiced boondi.

[Glass] Freshly squeezed key limes with chilled club soda and mint.

[Glass] Chilled black tea infused with fresh lemon juice and mint sprigs.

[Tall Glass] Thick whipped creamy yogurt lassi flavored with cardamom and malai.

[Glass] Refreshing churned curd with roasted cumin, green chillies and fresh ginger.

[Glass] Frothy chilled coffee blended with milk and crowned with vanilla ice cream.

[Mug] Thick warm velvety molten chocolate topped with cream.

[Cup] Slowly brewed fragrant tea or south Indian filter coffee.

[Bowl] Classic hearty Oriental soup with garlic, chillies, coriander and crispy fried noodles. (Available Veg / Chicken / Seafood ₹320).

[Bowl] Zesty combination of dark soy, white pepper, bamboo shoots and vinegar broth.

[Bowl] Creamy golden corn kernels simmered in light fragrant broth.

[Bowl] Spicy and tangy Thai herbal broth infused with lemongrass, kaffir lime, galangal and bird's eye chilli.

[Bowl] Refreshing clear broth bursting with fresh lime juice, crushed coriander stems and mild seasonings.

[Bowl] Comforting noodle and vegetable broth flavored with sesame oil and light soy.

[Bowl] Velvety roasted red tomato soup served with crunchy buttered croutons.

[Bowl] Traditional Awadhi clear chicken broth simmered for hours with whole pot spices and fresh mint.

[Bowl] Rich chicken soup enriched with crushed almond paste and scented with saffron.

[Bowl] Authentic Istanbul style slow-simmered broth with cracked wheat, yogurt, mint and tender shredded meat.

[Bowl] The Elixir of Life — rich, nutrient-dense mutton bone broth infused with royal herbs.

[Bowl] Kashmiri delicacy of lamb shanks cooked in cardamom milk and spiced broth.

[Bowl] Traditional trotters simmered overnight with caramelized onions, peppercorns and warming spices.