The Full Menu

Hilsa in stone-ground mustard gravy with green chili and nigella.

Six-hour mutton braise, caramelised onion, whole garam masala.

Tiger prawn in coconut and cardamom gravy.

Bitter gourd, drumstick and plantain, panch phoron tempered.

Pointed gourd simmered in a light yoghurt and poppy seed gravy.

Fish wrapped in banana leaf with mustard paste, steamed.

Bengal gram, coconut shavings, bay leaf tempering.

Aged basmati, steamed plain.

Overnight yoghurt-kasundi marinade, finished over charcoal.

Boneless chicken thigh, black mustard and yoghurt marinade.

House paneer, poppy seed and coconut marinade, char-grilled.

Jumbo prawns, ajwain and Kashmiri chili, cooked over embers.

Baked to order, brushed with mustard-infused ghee.

Fresh chhena, saffron and cardamom, barely sweet.

Caramelised sweet yoghurt, set in a clay pot.

Date-jaggery panna cotta, toasted coconut crumble.

Layered rosogolla, rabri and pistachio.

Raw mango, mint and soda, house-made syrup.

Date jaggery, bitters, orange peel.

Slow-steeped first-flush tea, served over ice.

Tequila, tamarind and black salt rim.