Authentic Indian Flavors

A traditional thin South Indian soup — fiery, tangy, and deeply aromatic.

Indo-Chinese vegetable broth balanced with chilli heat, black pepper, and a distinct tang of vinegar.

Savory shredded chicken and vegetables in a thickened broth, hot from pepper and sour from vinegar.

Gazpacho is a refreshing, uncooked cold soup that originated in the Andalusia region of southern Spain.

Crispy lentil vada soaked in flavorful South Indian sambar.

Fried cauliflower tossed in a spicy, tangy Indo-Chinese sauce.

Crispy paneer tossed with onions, peppers, and a spicy Indo-Chinese chilli sauce.

Spicy, crispy South Indian fried chicken with chillies, curry leaves, and aromatic spices.

Dry South Indian chicken cooked with roasted spices, onions, curry leaves, and coconut.

Crispy chicken tossed in a spicy, tangy chilli sauce with peppers and onions.

South Indian spice-marinated fish, deep-fried until crispy and golden.

Prawns stir-fried in a bold chilli sambal with onions and aromatic spices.

Tender mutton cooked dry with roasted spices, onions, and curry leaves until well coated.

A thin, crispy crepe made from fermented rice and lentil batter.

Classic dosa stuffed with a flavorful spiced potato filling.

Spicy dosa spread with red chutney and filled with potato masala.

Crispy dosa cooked with aromatic ghee for a rich, nutty flavor.

Dosa topped with finely chopped onions for extra crunch and flavor.

A lacy, crispy crepe made from semolina batter.

A thick, soft South Indian pancake, cooked until fluffy and flavorful.

Soft uthappam topped with fresh vegetables.

Thick pancake topped with onion, tomato, and chilli, cooked until soft and savory.

Soft steamed rice cakes served with chutney and sambar.

Steamed idlis with crispy lentil vada, finished in flavorful sambar.

Crispy urad dal doughnuts, deep-fried and served with chutney and sambar.

Creamy ghee pongal with black pepper and ginger, paired with golden crispy vada.

Deep-fried poori served with a spiced potato curry.

Idli, Masala Dosa, Vada & Filter Coffee.

Masala tea is a spiced tea made with milk, tea leaves, and aromatic spices like ginger and cardamom.

Filter coffee is a strong South Indian coffee brewed using a traditional metal filter with milk and decoction.

Fragrant basmati rice cooked with mixed vegetables, whole spices, and herbs.

Marinated chicken layered with basmati rice and spices for rich flavor and aroma.

Traditional South Indian biryani with fragrant seeraga samba rice, spices, and tender lamb.

Weekend · 12:00 PM – 8:00 PM

Slow-cooked weekend special: chicken and basmati rice sealed and cooked dum-style.

Comforting cooked rice mixed with curd and tempered spices.

Tangy Chitranna — rice tossed with spiced oil tempering and fresh lemon juice.

Noodles stir-fried with garlic, ginger, carrots, cabbage, and peppers, finished with soy and black pepper.

Wok-tossed rice with mixed vegetables, soy sauce, and aromatic spices.

Hakka noodles stir-fried with tender chicken, mixed vegetables, and savory sauces.

Rice stir-fried with diced chicken, egg, garlic, onions, and vegetables, seasoned with soy.

Puffed rice, sev, papdi, onion, and potato with sweet, spicy, and tangy chutneys.

Crispy pastry filled with spiced potatoes, peas, and onions.

Crispy hollow puris filled with potato and chickpeas, served with spicy pani and tamarind chutney.

Freshly made sandwich with a savory filling of vegetables and house chutneys.

Whole-wheat flatbread baked in the tandoor.

Soft leavened oven-baked bread with a pillowy texture and light char.

Soft tandoor naan finished with a glossy coating of melted butter.

Naan infused with minced garlic and brushed with melted butter.

Traditional platter of rice with vegetable curries, sambar, rasam, pickles, and accompaniments.

Rice and bread with authentic chicken kolumbu, sides, and traditional accompaniments.

Wholesome platter of rice with savory fish kolumbu, sides, and traditional accompaniments.

Hearty platter of rice and bread with aromatic mutton kolumbu, sides, and accompaniments.

Chicken marinated in spices and yogurt, cooked in the tandoor for a smoky finish.

Boneless chicken pieces marinated in spices and yogurt, grilled until tender and smoky.

Chopped parotta stir-fried with vegetables and spices on a hot griddle.

Chopped parotta stir-fried with chicken, egg, and spices.

Crispy parotta served with a generous portion of chicken curry.

Creamy South Indian chicken curry with roasted spices and curry leaves.

Tender mutton in a rich spice blend with onions and curry leaves.

Paneer simmered in a rich onion-tomato and cashew gravy.

Restaurant-style curry with tomato-cashew gravy and julienned mixed vegetables.

Slow, creamy Punjabi black lentils finished with butter.

Yellow lentils simmered with aromatics and finished with a sizzling garlic, cumin, and chilli tadka.

Comforting one-pot meal of rice and lentils cooked with mild spices.

Grilled chicken simmered in a smooth, creamy tomato-butter sauce.

Tandoori chicken tikka in a richly spiced masala gravy.

Chicken curry with a robust freshly ground spice blend, cooked in a traditional kadai.

Soft paneer cubes in a velvety tomato, butter, and cashew gravy.

Mixed vegetables in a thick, spiced tomato-onion gravy.

Slow-cooked lamb in a thick tomato sauce, finished in the kadai.

Fiery Chettinad shrimp masala from Tamil Nadu — aromatic and richly spiced.