All-Day Food Menu

Our menu celebrates the rich flavours of Indian culture, sharing the stories and age-old traditions that make each dish significant. Every item on our menu is 100% halal, ensuring a delightful and inclusive dining experience for all our guests.

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Chakna | Bar Nibbles

Nachani Papad & Dips

Millet Crisps | Thecha | Chundo | Pachadi
GF, V, NF, VG-A

Regardless of the region you go to in India, a theme that unites all verandas is the age-old tradition of sun drying – whether it is fruits, vegetables, spices or our personal favourite – papads/ papadums. We pair Nachani Papad with the fiery kick of Maharashtra's Thecha, the sweet tanginess of Gujarat's Chundo, and the creamy delight of Kerala's Pachadi.

Mathri Achaar

Flaky Crisps | Homemade Pickle
V, VG

When the craving for a little something hits, mathri and achar are here to save the day. Crisp, flaky bites of spiced mathri paired with tangy-pickle. A timeless Indian snack that's perfect for those in-between moments or as a delightful companion to your favourite drink.

Bombay-Style Banana Chips & Salsa

Plantain Chips | Tyson chickpeas | Onion, tomato & coriander
GF, NF, DF, VG, V, NOG-A

Bananas hold immense cultural significance in India, serving not just as a nutritious snack but also as a sustainable serving vessel for centuries. Embracing this tradition, we offer a contemporary twist by pairing bananas with our homemade Bombay-style kala chana chaat.

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CHAAT

Old Delhi Aloo Tikki

Crispy Aloo Tikki | Chickpeas | Murabba | 2PCS
V

A street side classic from the bustling lanes of Old Delhi! Crisp, golden aloo tikki, hearty chole, with a surprise twist of sweet and tangy apple murabba. A bite of nostalgia with a dash of the unexpected.

Papdi Chaat

(Crispy Homemade Papdi | Chutneys | Sev)
V

Crispy papdis, tangy chutneys, cooling yoghurt and a sprinkle of spices come together in this vibrant street-food classic.

Dahi Puri

(Puffed Wheat Balls | Yogurt | Tamarind | Mint & Coriander Chutney)
V

Little rounds of happiness filled with sweetness, spiciness & tanginess

Pani Puri

(Puffed Wheat Balls | Potato | Spiced Water)
V, VG, DF, NF, NOG

There’s a reason paani puri always comes in dozens—one is never enough. The crunch, the explosion of flavours, the refreshing hit of spice and tang—it’s a moment of pure joy, just like it was back when you first tasted it. Whether you call it golgappa, puchka, or paani batasha, one thing stays the same: it always leaves you wanting more.

Sweet Potato Chaat

Sweet Potato | Garbanzo | Mung Bean | Assorted Chutneys
GF, NF, V

A contemporary healthy take on the classic Shakarkandi Chaat with sweet, sour, salty and spice flavours.

Kolkatta Jhalmuri

Puffed Rice | Bhaja Moshla | Pickle Oil

West Bengal's beloved Jhal Muri is a popular street snack that is also found in Bihari, Bhojpuri, Odia, and Tripuri cuisines. Translated to "Spicy Puffed Rice", it's a true testament to its name.

Bengal Churmur

(Broken Crisps | White Peas | Potato)
V, VG, DF, NF, NOG

Somewhere between a chaat and a crush-it-yourself snack, Bengal Churmur is the kind of street food that demands to be eaten with your hands. A tangle of soft white peas, boiled potatoes, and crisp bits smashed together, soaked in tangy tamarind, mint & coriander chutney and our house spice blend. Fresh coriander adds brightness, and every bite is a riot of textures—soft, crunchy, spicy, sour. It’s messy, nostalgic, and completely plant-based, just like the best street food should be.

Small Plates

Butter Chicken Pocket

Butter Chicken | Pita Bread | 2PCS
GF-A

Butter Chicken, but make it handheld. Juicy tandoori chicken, smothered in that rich, velvety makhani sauce, all tucked into a warm, convenient pocket. Same bold flavours, zero fuss — just grab, bite, and enjoy.

Rawalpindi Chole Pockets

Slow cooked Chickpeas | Ginger | Green Chillies | Homemade Masala | Homemade Pickle
V, VG-A, NF, NOG, DF-A

No onion, no garlic—just pure, bold flavour. This is how chole was made in the streets of Rawalpindi long before shortcuts existed. Slow-cooked chickpeas soak up the warmth of ginger, the heat of green chillies, and the depth of our homemade masala, creating a dish that’s as simple as it is powerful. We tuck it into soft pockets of bread, letting the spices do the talking. A side of homemade achaar brings that extra kick—because some things are best left unchanged.

Paneer Croquette Sliders

Paneer | Homemade Chilli Sauce | Spiced Onions
V, NF

Marinated paneer is slow-cooked in tandoor and crisp fried which is paired with tomato garlic base for a comforting yet exciting experience.

Kothimbir Vadi

Coriander Fritters | Spicy Mint Chutney
GF, DF, VG, NF, V

Coriander, a staple in Indian cuisine, holds a cherished place in our hearts and on our plates. From its aromatic seeds to its fragrant leaves, its versatility is unmatched. Kothimbir Vadi, a beloved snack in Maharashtrian cuisine, is a testament to the versatility of this herb.

Bhatti Murgh Tikka

Smoked Chicken Fillets | Charred Bell Pepper Puree | Spiced Onions
GF

Traditionally cooked over “angithis”, these marinated Chicken bites have evolved and carved the path to popularise Indian cuisine globally.

Kalonji Paneer

Nigella Seeds & Cream | Charred Bell Pepper Puree | Spiced Onions
GF, NF, V

Marinated paneer cooked in Tandoor topped with smoked fenugreek butter.

Chennai Chicken 65

Crisp Chicken | Curry Leaf | Homemade Chilli Sauce
GF, NF

Spiced, crisp, and straight out of Chennai’s street food playbook—our Chicken 65 is all about bold flavours and fiery kicks. Juicy chicken bites are marinated with South Indian spices, fried to golden perfection, and tossed with curry leaves and green chilli. No sauce needed, just pure, addictive crunch.

BIG Plates

Punjab Paneer Parantha (2 pcs)

(Paneer Parantha | Homemade White Butter | Yogurt | Mixed Pickle)
V, NOG, NF

Straight from the heart of Punjab, this is comfort on a plate. A golden, flaky parantha stuffed with spiced paneer, ginger, coriander, and chilli, served with cool yogurt, mixed pickle, and a generous dollop of homemade butter—just like it should be.

Rajasthan's Dal Baati Churma (3pcs)

(Panchmel Lentils | Ghee | Wheat | Sugar | Spices)
V, NOG

Born in the deserts of Rajasthan, Dal Baati Churma is a story of resilience, of making the most of what the land offers. In a place where water is scarce and the sun is relentless, warriors and travellers needed food that could last for days. The baati—hardy wheat dumplings—were once buried in hot sand, slowly baking under the desert sun. When hunger struck, they were cracked open, softened with ghee, and eaten with protein-rich dal - Panchmel, a Marwari delicacy, a hearty, spiced lentil stew. And because every meal deserves a sweet ending, churma was born—crushed baati mixed with sugar and yet more ghee, turning survival into indulgence. This isn’t just food; it’s the taste of Rajasthan’s spirit—bold, rich, and unforgettable.

Kalonji Paneer & Kala Chana Power Bowl

(Kalonji Paneer | Kala Chana | Fresh Herbs)
V, GF, NF

Some meals aren’t just filling—they nourish. This bowl brings together protein-packed kala chana and kalonji-spiced paneer for a balance of hearty and wholesome. Every bite has layers—earthy chickpeas, smoky paneer, fresh herbs, and a house-made chutney that ties it all together. It’s gluten-free, vegetarian, and powered by complex carbs, perfect for when you want something light but satisfying. Thoughtful eating, done right.

Veg Frankie Wrap

(Potato | Schezwan | Frankie Masala)

If you know, you know. The OG Indian wrap, born on the streets of Mumbai, packed with flavour and made to be eaten on the go. Our version keeps it real—homemade potato patty, our signature Schezwan sauce, and a dusting of house-blended Frankie masala, all wrapped up just right. Spicy, tangy, and deeply satisfying—because some things don’t need reinventing, just done right.

Lucknow Shami Lamb Kebab Burger

(Lamb | Chana Dal | Homemade Masala)

Legend has it that the Shami Kebab was born out of indulgence. A Nawab in Lucknow, famed for his love of fine food, had lost all his teeth—but none of his appetite. Determined to keep his patron well-fed, his royal khansama crafted a kebab so tender, it needed no chewing at all.

Our version honours that legacy. Slow-cooked lamb and chana dal are blended with house-ground spices, then shaped into delicate patties that are crisp on the outside, melt-in-your-mouth within. This is more than just a kebab. It’s a quiet nod to culinary creativity, royal indulgence, and the kind of cooking that puts care above shortcuts.

dESSERT

Kheer Brûlée

Rice Pudding | Brûlée | Blueberry Compote
VG, GF, DF, V, NF, NOG

Our Kheer Brûlée layers traditional kheer with a caramelised brûlée top, finished with a fresh berry compote for a pop of colour and taste. It made its debut on Sharad Purnima, a night known for its bright moonlight—just like the shine of this dish on your table!

Kulfi Falooda & Rabdi

Some desserts are just meant to be an experience. Kulfi—a richer, creamier cousin of ice cream—is slow-cooked milk infused with cardamom, then frozen into a dense, melt-in-your-mouth delight. Falooda brings the fun—silky vermicelli noodles, chewy basil seeds, and a drizzle of rose syrup come together for layers of texture and flavour. And then there’s the rabdi—thick, luscious, and simmered to perfection, tying it all together with a touch of nostalgia. It’s indulgent, refreshing, and just the right kind of messy—the way all good things should be.

Thandai Kulfi

V, GF, NOG

Homemade Thandai popsicle garnished with toasted nuts A rich and creamy Indian dessert that combines the natural cooling effects of thandai masala. This frozen treat on a stick garnished with toasted nuts offers a perfect end to your meal!