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
KOYLA KEBAB
ORGANIC CHICKEN MARINATED IN YOGURT AND CHARRED COCONUT POWDER, ROASTED BLACK IN THE TANDOOR FOR A SMOKY, EARTHY FLAVOR
$18
DIL KA TUKDA
GARDEN VEGETABLE CAKES CRUMB-CRUSTED AND COOKED TO A CRISP GOLDEN FINISH SERVES WITH BEETROOT CHUTNEY.
$15
CHATPATTI CALAMARI SALAD
Tender Calamari rings served atop a bed of Kale and tropical tangy dressing.
$19
MAIN
MASALEWALA CHOPS
ROASTED LAMB RACK SEASONED WITH A BLEND OF GOURMET SPICES SLOW COOKED CARAMALIZED ONION AND TOMATO MASALA.
$39
ANGARE BADAK
TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.
$39
KORI SALAN
A SPECIALTY FROM THE COASTAL REGION OF KARNATAKA. ORAGANIC CHICKEN IS COOKED IN A FLAVORFUL GRAVY COCONUT, BYADGI CHILIES, BLACK PEPPERCORNS, AND CURRY LEAVES.
$31
DALWALI MACHLI
SEARED HALIBUT SERVED WITH A VARIETY OF LENTILS, ACCOMPANIED BY A DELICATE SESAME AND PEANUT-INFUSED SAUCE
$40
COCKTAIL OF THE WEEK
SPICY LOVER MARGARITA
FRUITFUL MISSION FIG, POMEGRANATE GRENADINE, FRESH CHILIES, TEQUILA .
$18
ISHQ-E-LAL ( THE RUBY OF LOVE )
Green Chartreuse, Campari, Fresh Lime Juice
$18