01
Mild & Comforting
Slow, gentle and lightly spiced. Dal cooked overnight, korma, and butter-soft gravies built on onion and tomato. The plates people order when they want to be looked after.
New to Indian food?
Start witha feeling.
Indian cooking is regional, layered, and far broader than a heat scale. Tell us what you like — mild, smoky, creamy, bright — and we will point you to the dish.
02
Smoky & Grilled
Everything from the tandoor — marinated overnight in yogurt and spice, then cooked against charcoal-heated clay. You can taste the fire. That is the point.
03
Rich & Creamy
Cashew, cream and warm spice. Rounded rather than hot, and easy to share with bread. If you have only one Indian meal this month, start here.
04
Bright & Tangy
Tamarind, lime, tomato and amchur. Sharp and refreshing against richer plates — the contrast that makes a shared table work.
05
Vegetarian Favorites
Vegetables, legumes and paneer are not a substitute here. They are the centre of most Indian tables, and some of the most ordered dishes in this room.
06
Something Adventurous
Regional chili heat, fermented notes, and dishes we cook the way they are cooked at home. Tell us you want to go further. We will.