Our Menu

Hand-folded pastry parcels filled with spiced lamb keema, served with tamarind chutney and micro herbs.

Pan-seared tiger prawns on a saffron and coconut puree, finished with curry leaf oil.

Tandoor-charred paneer marinated in a roasted pepper and kasundi mustard marinade.

Tiger prawns marinated in yoghurt, Kashmiri chilli and char-grilled in our clay oven.

Spiced minced lamb skewers grilled over charcoal, served with mint raita and pickled onion.

Tender chicken thigh marinated in cream, cashew and cardamom, kissed by the tandoor flame.

Slow-braised lamb shank in a centuries-old Mughlai spice blend, finished with saffron and rose petals.

Britain's beloved classic, elevated with house-roasted spices and a silky tomato-fenugreek sauce.

House-made paneer in a cosmic fusion of cashew cream, pomegranate and edible gold leaf.

Juicy prawns simmered in a Kerala-style coconut and black pepper curry with curry leaves.

Fragrant basmati rice layered with spiced lamb, sealed and slow-cooked in the royal Dum tradition.

Seasonal vegetables layered with aged basmati, saffron and whole spices, served with raita.

Soft, pillowy bread blistered in our tandoor and brushed with roasted garlic butter.

Indulgent naan stuffed with mozzarella and drizzled with truffle oil and chive.

Fluffy basmati rice infused with cumin, bay leaf and cardamom.

Dark chocolate fondant with cardamom ice cream, pistachio crumb and a swirl of cosmic gold.

A fusion classic: rose-scented custard brulee served with warm gulab jamun and saffron syrup.

Traditional slow-churned kulfi with Alphonso mango, topped with crushed pistachio.

Creamy yoghurt smoothie blended with ripe Alphonso mango and a hint of cardamom.

Traditional Indian spiced tea brewed with cinnamon, ginger, clove and star anise.

A signature cocktail of elderflower, rose water and sparkling wine with edible gold shimmer.