Our Menu

Steamed golden corn tossed with onion, tomato, coriander, lemon and our house chaat masala.

Slow-boiled kabuli chana with green chilli, raw mango powder and a squeeze of nimbu.

Moong sprouts, cucumber and pomegranate — light, protein-rich and gently spiced.

Seasonal fruit cut to order, dusted with black salt and freshly ground pepper.

Sweet-tart pineapple with mint, chilli flakes and a whisper of honey.

Pink onion rings pickled in cane vinegar with beetroot — the classic Rajasthani side.

Cucumber, tomato, onion, carrot and green chilli with lemon wedges.

Iceberg lettuce, olives and bell pepper in a light lemon-pepper dressing.

Fine-diced kachumber folded through hung curd and fresh cream.

Gobhi florets marinated in honey, chilli and ajwain, then charred in the clay tandoor.

Thick pineapple slices smoked over coal, glazed with jaggery and black pepper.

Urad papad roasted on the tandoor wall until it blisters and snaps.

Puffed in hot oil for seconds so it stays feather-light and crisp.

Crisp papad heaped with onion, tomato, coriander, lemon and chaat masala.

A sharing basket of tandoori, fried and masala papad with three chutneys.

Buttered corn kernels simmered in fresh malai with cracked pepper.

Hand-cut potatoes, twice-fried, salted with our masala blend.

Cashew, almond and peanut roasted with curry leaf, salt and chilli.

Corn tossed in rice flour, fried till shatter-crisp, finished with spring onion.

Button mushrooms stuffed with spiced cheese, crumb-fried in a double coat.

Molten cheese and sweet corn croquettes with a golden panko crust.

House-set paneer batons in a crisp semolina jacket with mint chutney.

Wok-tossed paneer with capsicum, onion and a sharp garlic-chilli glaze.

Mushrooms seared hard, then tossed dry with chilli, garlic and soy.

Hung curd and cheese kebabs, crisp outside and molten within.

The Awadhi classic — spiced hung curd kebabs finished with saffron.

Crispy corn, cheese corn balls, paneer nuggets and fries on one sharing board.

Soya chaap rolled in roasted spices and charred till the crust crackles.

Bright lemon and green chilli marinade with crushed coriander seed.

Cream, cheese and cardamom marinade — mild, rich and melt-soft.

White Afghani marinade heavy with hand-pounded black pepper.

Minced vegetables and paneer moulded on the seekh and smoked over coal.

Thick-cut paneer in yoghurt, ginger-garlic and Kashmiri chilli.

Malai-cheese marinade with green cardamom and white pepper.

Whole mushrooms basted with ajwain butter and smoked till juicy.

Paneer tikka, malai chaap, seekh kabab and tandoori gobhi for the table.

Yellow lentils tempered twice with ghee, garlic and dry red chilli.

Black urad simmered overnight with tomato, butter and cream.

Seasonal vegetables in a light onion-tomato masala with kasuri methi.

Green peas and mushrooms in a smooth cashew-tomato gravy.

Fresh green chickpeas with mushroom in a coriander-forward masala.

Paneer and peppers tossed in freshly pounded kadhai masala.

Our royal house gravy — cashew, saffron, cream and mild whole spice.

Hand-crumbled paneer scrambled with onion, tomato and green chilli.

The true Marwari delicacy — desert berries and beans in tangy curd masala.

Dum-cooked basmati with vegetables, saffron and fried onion, sealed in a handi.

Farm eggs boiled to order, served with salt and pepper.

Scrambled in pure desi ghee with onion, tomato and coriander.

Chopped boiled egg tossed hot with masala and fresh herbs.

Three-egg masala omelette, soft-set and folded.

Masala omelette with toasted multigrain bread and butter.

Minced chicken nuggets, crumb-fried golden, with chipotle mayo.

Batter-fried chicken leg or chest, crisp on the outside and juicy through.

Overnight yoghurt and Kashmiri chilli marinade, charred on the bone.

Lemon, green chilli and coriander seed marinade — sharp and fresh.

Creamy white marinade with cashew, cheese and black pepper.

Hand-minced chicken on the seekh with ginger, mint and garam masala.

Boneless thigh cubes, twice-marinated and smoked over coal.

Malai, cheese and cardamom marinade — mild and melt-soft.

Whole leg stuffed with spiced keema and egg, slow-roasted in the tandoor.

Tandoori chicken, seekh kabab, chicken tikka and malai tikka for the table.

On-the-bone chicken with peppers in freshly pounded kadhai masala.

Tandoori chicken folded into a silky tomato, butter and cream gravy.

Indo-Chinese style, wok-tossed with capsicum, garlic and green chilli.

The same fiery toss, made with boneless thigh.

The everyday Marwari handi — onion, tomato, ghee and whole spice.

Our house handi, finished with browned onion, cream and kasuri methi.

The house handi made with boneless thigh for easy sharing.

Dum biryani sealed in a handi with saffron, fried onion and mint.

Slow-cooked mutton on the bone — served Saturday and Sunday only.

The same handi cooked entirely in pure desi ghee — weekends only.

Whole-wheat tandoori roti, baked till just blistered.

Tandoori roti brushed generously with white butter.

Rajasthani besan-and-wheat roti with ajwain and coriander.

Missi roti kneaded with onion and green chilli for extra bite.

Many-layered parantha, flaky and finished with ghee.

Coarse-ground wheat churma with jaggery and pure desi ghee.