Taste the World,
One Plate at a Time.

Tender tandoor-roasted chicken simmered in an indulgent velvet gravy of San Marzano tomatoes, cultured butter, cashew cream, and dried fenugreek leaves (Kasuri Methi).

Fragrant aged Basmati rice layered with succulent marinated chicken, saffron strands, caramelized onions, fresh mint, and slow-cooked in a sealed dough handi.

Whole black urad lentils slow-simmered overnight over charcoal embers for 24 hours with tomato concasse, churned white butter, and aromatic smoked spices.

Cottage cheese cubes tossed in a silk-smooth creamy onion-tomato gravy with cardamoms and mild Kashmiri red chillies.

Slow-braised tender lamb shanks infused with Kashmiri ratanjot bark, whole cardamom, fennel, and rich saffron essence.

Boneless chicken chunks marinated in hung curd, green cardamom, roasted cumin, and white pepper, roasted to perfection in clay tandoor.

Soft cottage cheese simmered in a royal almond-cashew white gravy flavored with saffron, kewra, and edible silver vark.

Traditional clay-tandoor leavened flatbread glazed with crushed garlic butter and freshly chopped coriander.