CHEFS SPECFIALS
SERVED DAILY BETWEEN LUNCH 11:30AM TO 2:30PM DINNER 5PM TO 10PM
STARTER
MANPASAND SALAD
A REFRESHING COMBINATION OF MANGO, JICAMA, RED CABBAGE, GOURMET DRESSING, AND MICROGREENS.
$16
DALCHI JINGA
GOLDEN TURMERIC-MARINATED GRILLED SHRIMP ACCOMPANIED BY COCONUT CILANTRO SAUCE AND A MEDLEY OF LENTILS.
$19
CHINTAKAYA MURG
MALABAR BLACK TAMARIND-INFUSED ORGANIC CHICKEN KEBAB.
$17
CHATPATTI CALAMARI SALAD
Tender Calamari rings served atop a bed of Kale and tropical tangy dressing.
$19
MAIN
BHUNA CHOPS
TANDOORI RACK OF LAMB ENVELOPED IN A RICH, DEEPLY SPICED REDUCTION CRAFTED FROM SLOW-ROASTED ONIONS AND TOMATOES.
$44
ANGARE BADAK
TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.
$39
ZAFRANI MURG
ORGANIC CHICKEN GENTLY SIMMERED IN A LENTIL SAUCE ENRICHED WITH KASHMIRI SAFFRON.
$31
THOOTHUKUDI MACHLEE
CHAR-GRILLED HALIBUT RESTING IN A KALE MOILEE, PUMPKIN ERUSSERY
$43
COCKTAIL OF THE WEEK
ANJEER BANDHAN OLD FASHION
FRUITFUL MISSION FIG, BULLEIT RYE, AROMATIC BITTERS.
$17
BAROODI PANNA MARTINI
GUNPOWDER IRISH GIN, SPICED GREEN MANGO, YELLOW CHARTREUSE.
$16