Main Course

Creamy black lentils and kidney beans cooked in a rich tomato sauce with aromatic spices, finished with a touch of butter and cream.

Chutney millefeuille layered Indian cottage cheese served with fragrant tomato gravy.

North Indian dish made with tender okra cooked with caramelized onions, aromatic spices, and a touch of tomato.

Paneer cheese simmered in rich tomato based masala sauce.

Tender cottage cheese simmered in a creamy spinach curry, paired with luxurious edamame burrata.

A vibrant mix of vegetables simmered in a fiery Kolhapuri gravy, bursting with bold spices, roasted coconut, and authentic Maharashtrian flavors.

A hearty mix of Toor and Moong lentils, slow-cooked and tempered twice with ghee, garlic, and spices for bold comforting flavor in every bite.

The touch me not cheese balls are so fragile and decadent. Kofte would crumble as soon as they made contact with the guest's fingers but retain their shapes even when simmered in gravy.

Tender baby eggplants simmered in a luscious Hyderabadi-style gravy made with roasted peanuts, sesame seeds, and spices-rich, nutty, and full of depth.

Vegan raw mango and coconut curry -no onion no garlic.

Tender cubes of paneer cooked in a velvety cream sauce infused with aromatic fenugreek leaves and subtle Indian spices.

Soft cubes of paneer simmered with bell peppers, onions, tomatoes, and freshly ground kadai spices in a rich, aromatic curry.

Butter chicken some say was cleaver dhaba owners' trick to recycle unsold tandoori chicken. This may be true historically but today the pan India favorite is cooked fresh from scratch.

Laal maas is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red mathania chilies. It is more flavorful than fiery.

Tender boneless Chicken, marinated, and Tandoor-cooked, immersed in delicate tomato-cream sauce with Indian spices.

Spicy, delicious saoji chicken curry, this is a Maharashtrian style preparation in Rani.

A delicacy from khasi tribe with succulent goat cooked with sesame seed and serrano peppers.

Succulent prawns cooked in bold Portuguese inspired goan curry served with sourdough bread.

Chicken cooked with seasonal spinach puree, spices, and ghee.

A coastal classic Kingfish cooked with kokum curry and spices

Pindi chole cooked with basmati rice, a very fragrant, and mildly spiced main course recipe made with spices and herbs.

Prized Gucci mushrooms, on top of rice, delicately infused with spices, saffron, and herbs for a rich yet balanced royal indulgence.

Chicken biryani the signature dish from the city is almost five hundred years old. Slow cooked on a sealed pot that has layers of marinated chicken and fragrant basmati rice with a mélange of aromatic substances.

Goat biryani the signature dish from the city almost five hundred years old. Slow cooked on a sealed pot that has layers of marinated meat and fragrant basmati rice with a mélange of aromatic substances.