The Menu.

Silken cottage cheese and potato dumplings, delicately spiced and filled with dried fruits and nuts, gently simmered in a rich, velvety cashew-cream gravy.

Paneer folded into a robust lababdar gravy of roasted tomatoes, onions, butter and cream, enhanced with hand-ground spices for a balanced richness and subtle smokiness.

Smoky cottage cheese simmered in a rich, spiced tomato, capsicum and onion gravy, finished for a velvety texture and a balanced depth of tang.

Cottage cheese folded into a slow-cooked tomato and butter gravy, finished with cream and spices, creating a balanced curry with subtle sweetness.

Fresh fenugreek leaves, grated cottage cheese and tender green peas simmered in a silky cream-based gravy, infused with aromatic spices. Smooth, mildly sweet and beautifully balanced.

Cubes of cottage cheese tossed in a robust bell pepper and onion masala, infused with freshly ground spices and aromatic herbs. Bold, rustic and richly flavourful.

Soft cottage cheese cubes simmered in a tangy, pickle-inspired gravy infused with mustard seeds, fennel, fenugreek and aromatic Indian spices. Bold and zesty.

Creamy spinach curry with soft cottage cheese, infused with garlic, cumin and gentle spices — smooth and elegantly balanced.

Black lentils simmered for 12 hours in a rich blend of butter, cream and tomatoes, delicately spiced and finished in Chef Ranjan's signature style for a smoky depth and delectable texture.

Golden yellow lentils tempered with cumin, ginger and garlic, finished with a fragrant ghee tempering. Light and comforting.

Seasonal vegetables sautéed in Chef Ranjan's signature gravy with bell peppers, onions and aromatic spices. Lightly spiced, tangy and beautifully textured with a gentle crunch.

Baby chat potatoes tossed in a fragrant onion masala, infused with mustard seeds, curry leaves and warming spices. Finished with fresh coriander and a hint of citrus.

Fire-roasted eggplant, smoked and hand-mashed, folded through a slow-cooked onion and tomato masala with cumin, garlic and green chilli, finished with coriander and a drizzle of ghee.

Tandoori chicken thigh fillet in a buttery sauce of tomatoes and smoky fenugreek.

Chicken on the bone, delicately smoked in the tandoor and finished in cashew butter sauce and smoky fenugreek. Available medium or hot.

Tender chicken thigh fillet cooked in the tandoor, finished with our signature masala sauce, capsicum and onions.

Succulent chicken tossed with robust bell peppers and onion, infused with freshly ground spices and aromatic herbs.

Home-style chicken curry with Chef Ranjan's signature spice blend, finished with fenugreek leaves and fresh coriander.

Chunks of roasted chicken in a smooth onion and cashew sauce, finished with a drizzle of spices and a boiled egg.

Slow-cooked chicken curry tossed with spinach puree, hand-ground spices and cream.

Succulent boneless chicken in a roasted cashew-onion gravy, topped with cream and fresh coriander.

Tender lamb slow-cooked in a rich, aromatic gravy of Kashmiri chilli (smoky Indian paprika), caramelised onions and hand-ground royal spices.

Succulent lamb cooked in a cast-iron kadai with peppers, onions, ripe tomatoes and Chef Ranjan's signature Banarasi spice blends.

A North Indian specialty — tender lamb cooked with pureed spinach, onions and warming spices for a hearty, flavourful curry.

Slow-braised lamb gently cooked in a silky onion and cashew sauce infused with cardamom and cloves — rich and elegant.

Fall-off-the-bone lamb shank slow-cooked in a velvety Nihari sauce with roasted spices, ginger and herbs, prepared in traditional Banaras style.

Bone-in goat braised to perfection in a fragrant curry of caramelised onions, tomatoes and hand-ground Banarasi spices.

Goat on the bone, stir-fried on a hot iron griddle (tawa) with onions, chillies and traditional spices, served on a sizzler.

Succulent ling fish gently simmered in a fragrant curry of roasted cumin, coriander and signature Banarasi spices for a balanced finish.

Tender beef slow-cooked in a rich, aromatic gravy of Kashmiri chilli (smoky Indian paprika), caramelised onions and hand-ground royal spices.

A North Indian specialty — tender beef cooked with pureed spinach, onions and warming spices for a hearty, flavourful curry.

Slow-braised beef gently cooked in a silky onion and cashew sauce infused with cardamom and cloves — rich and elegant.

Soft and fluffy traditional Indian bread baked fresh in the tandoor.

Tandoor-baked naan topped with fresh garlic and herbs.

Soft tandoor-baked folded naan brushed generously with melted butter.

Freshly baked naan generously stuffed with melted cheese.

Cheese-stuffed naan topped with garlic and baked in the tandoor.

Soft tandoor-baked naan stuffed with melted cheese, fresh garlic and green chillies for a flavourful kick.

Sweet naan filled with nuts, raisins and coconut, baked in the tandoor.

Soft naan stuffed with fresh spinach and melted cheese.

Tandoor-baked naan filled with spiced minced lamb.

Baked kulcha bread filled with paneer, onions and aromatic spices.

Traditional wholewheat flatbread freshly baked in the tandoor.

Wholewheat flatbread baked in the tandoor and brushed with melted butter.

Soft, lightly charred wholewheat bread infused with fresh garlic and aromatic herbs.

Flaky, layered North Indian flatbread cooked to golden perfection.

Two pieces of gulab jamun with one each of Paan, Mango and Kesar Pista kulfi.