Main Course - Veg

An indulgent blend of whole black lentils, slow-cooked overnight on a traditional charcoal flame, infused with smoky richness and finished with generous swirls of handcrafted butter and velvety double cream — a timeless comfort, elevated.

Traditional split moong dal cooked in a copper lagan, finished with a spicy chili tadka and a dollop of salted butter for a rustic, comforting taste.

A visual and culinary delight—soft spinach and paneer koftas served in a rich, velvety tomato-based gravy.

Exotic mushrooms and chunky onions cooked in a flavorful onion-tomato-nut gravy, with a hint of aromatic truffle oil.

A unique blend of soft cottage cheese and tangy pickled onions, simmered in a spiced tomato-onion gravy with fresh aromatic spices.

Delicate paneer rolls stuffed with an aromatic blend of nuts and spices, served in a luxurious signature gravy.

North Indian-style soya chaap cooked on a tawa in a rich, creamy gravy, bursting with authentic flavors.

Whole okra stir-fried to perfection with bold rajasthani spices, offering a sour & spicy (chatpata) flavor.

Melt-in-your-mouth cottage cheese and potato dumplings simmered in a rich, velvety cashew nut gravy, delicately spiced and indulgent.