Our Menu

Three soft steamed rice cakes served with lentil sambar and fresh coconut chutney.

Lacy semolina dosa with spiced potato filling, extra crisp and delicately flavoured.

Crisp dosa smeared with spicy red chutney and filled with buttery potato masala.

Crispy golden rice-and-lentil crepe filled with spiced potato masala, served with sambar and chutney.

Two golden, crunchy lentil doughnuts fried fresh, served with sambar and chutney.

Thick, fluffy rice pancake topped with onions, tomatoes and green chillies, griddled to order.

Comforting rice-and-moong-dal pongal tempered with pepper, cumin, ghee and cashews.

Thin, crisp fermented rice crepe served with coconut chutney and piping-hot sambar.

Strong, aromatic filter coffee brewed the traditional Iyer way, with fresh decoction, creamy milk and just the right sweetness.

Hand-pounded spice blend brewed with Assam tea, milk and a touch of jaggery.

Authentic South-Indian filter coffee, decoction and frothy hot milk, served tumbler-style.

Luscious blend of ripe Alphonso mango and thick yogurt — a summer classic.

Chilled blended coffee with milk and ice cream, topped with a dusting of cocoa.

Thick, creamy churned yogurt sweetened and finished with a hint of cardamom.

Zingy fresh lime over chilled soda, served sweet, salted or mixed.

Flaky, multi-layered whole-wheat paratha, crisp outside and soft within.

Naan generously stuffed with melting mozzarella and a touch of garlic butter.

Soft, pillowy leavened bread brushed with melted butter, straight from the tandoor.

Tandoor-baked naan topped with fresh garlic, butter and a sprinkle of coriander.

Rustic gram-and-wheat flour flatbread spiced with ajwain and fresh coriander.

Whole-wheat flatbread baked fresh in the clay tandoor until soft with a smoky char.

Soft paneer simmered in a rich, buttery tomato-cashew gravy with a hint of fenugreek.

Soft paneer-and-potato dumplings bathed in a creamy, mildly sweet cashew gravy.

Cottage cheese cubes folded into a silky spiced spinach gravy, finished with cream.

Chickpeas simmered in a tangy onion-tomato masala with a blend of Punjabi spices.

Black lentils and kidney beans slow-cooked overnight in butter and cream for a velvety finish.

Paneer and bell peppers tossed in freshly ground kadai masala with onion-tomato gravy.

Soft paneer discs steeped in chilled, saffron-infused thickened milk with pistachios.

Two spongy paneer balls in light sugar syrup — soft, juicy and delicately sweet.

Warm chocolate cake with a molten centre, served with a scoop of vanilla ice cream.

Slow-cooked grated carrots simmered in milk, ghee and cardamom, served warm.

Two warm milk-solid dumplings soaked in fragrant rose-cardamom syrup.

Traditional slow-churned kulfi over rose falooda vermicelli, topped with nuts.

Two crispy golden pastries stuffed with spiced potatoes and green peas, served with mint and tamarind chutney.

Pan-fried patties of spinach, green peas and paneer, spiced with cumin and coriander.

Velvety slow-simmered tomato soup finished with fresh cream, basil and crunchy croutons.

Chargrilled cottage cheese cubes marinated in yogurt and aromatic spices, served sizzling with onions and peppers.

Crispy cauliflower florets tossed in a tangy Indo-Chinese garlic-chilli sauce with spring onions.

Fragrant basmati layered with seasonal vegetables, saffron and mint, sealed and slow-cooked on dum.

Steamed basmati tempered with cumin and ghee — the perfect partner for any curry.

Marinated paneer and basmati rice cooked with whole spices, fried onions and fresh herbs.

Lightly spiced basmati rice tossed with garden vegetables and whole aromatic spices.