The Full Menu

Whole pieces laid straight on the grill, skin lacquered and blistered.

Minced chicken moulded onto the skewer and charred over coals.

Dry-fried in its own masala, dark and crisp at the edges.

Boneless tikka in a pale marinade heavy with crushed kasuri methi.

Cashew, cream and cheese marinade — barely charred, deliberately mild.

Firm white fish in a turmeric and carom marinade.

A rich Mughal-era chicken curry, deep and aromatic.

The same Changezi, made up with leg pieces.

Ivory cashew and cream gravy, cracked pepper, no chilli heat.

Homestyle, thin onion and tomato gravy. Everyday cooking.

Clear, gentle and barely spiced — the quiet one on the board.

Semi-gravy thickened with curd and ground whole spice, leg pieces.

Thick dark masala clinging to the meat, very little loose gravy.

Boneless, in a green coriander and mint gravy.

Cooked plain and sold by weight — no oil, no gravy, no masala.

Gravy by the piece, for when one is enough.

Thick fish pieces in a tangy, tempered gravy.

Punjabi style, flavourful and best with roti.

The same eggs dropped into whichever meat gravy is on the fire. Chicken price first, mutton second.

Bone-in mutton in a deep red-brown onion gravy, whole spices throughout.

Mutton slow cooked with yogurt and whole spices.

The same dum, given the meat that takes longest.

Grilled pieces folded through the rice instead of stewed ones.

Steamed basmati tossed through roasted cumin.

Steamed long grain, for soaking up whatever else you ordered.

Thick cubes in a curd and chilli marinade, blistered in the tandoor.

Charred paneer folded into a glossy tomato and butter gravy.

Mixed lentils cooked with tamarind and coriander, tempered with ghee.

Paneer and peas in a medium tomato gravy. Mild enough for the whole table.

Dark chickpeas in a tamarind-deep gravy, finished with ginger.

Traditional leavened flatbread cooked in a clay oven.

Wholewheat, straight onto the tandoor wall.

Cooked flat on the griddle rather than in the oven.

Stretched paper-thin and folded like a handkerchief.

The house special, buttered as standard.

Add a leg piece to anything on the board.

Finish any curry in pure ghee instead of oil.

Set curd, salted buttermilk, or whisked curd with onion and cumin.

Charged at printed MRP.

A top-up of whichever gravy your dish came in.