Where Tradition Meets Contemporary Elegance

Our hallmark black lentils and red kidney beans simmered overnight for 18 hours on slow charcoal embers with churned white butter, cream, and sun-dried fenugreek.

Charcoal-grilled cottage cheese tikka tossed into a rich, velvety onion-tomato makhani gravy enriched with green cardamom, butter, and kasuri methi.

Marinated button mushrooms roasted in tandoor and folded into a robust, semi-dry brown onion gravy finished with crushed coriander seeds and ginger.

Nine seasonal royal garden vegetables and garden fruits cooked in a delicate white cashew and mawa gravy, scented with rose petals and saffron strands.

Long-grain fragrant Basmati layered with aromatic spiced vegetables and cottage cheese, sealed with dough in a clay handi and slow-cooked in dum.

Flaky multi-layered Amritsari naan stuffed with crushed paneer, mint, and spices, crushed by hand with pure desi ghee. Served with pindi chana.