Reserve a Table
The Open-Fire Selection

Charcoal grills, dum handis, and rich Mughlai curries.

Every skewer is seasoned with house-ground spices and seared over open coals, while dum biryanis are sealed with dough handis to lock in aroma.

Open Coals

Charcoal-seared daily

Slow Dum

Sealed handis

Shared Feasts

Table-side platters

Reserve Table
Chef's Selections

Flagship feast plates for the table.

Hyderabadi Lamb Biryani

Aged basmati rice and slow-cooked lamb sealed in a dough-lined clay pot with saffron, fried onions, and whole spices.

Shahi Butter Chicken

Tender tandoori chicken simmered in a velvety tomato and fenugreek gravy finished with cultured cream and butter.

Mixed Grill Platter

Charred seekh kebabs, tender lamb chops, and malai chicken tikka served sizzling on a cast-iron bed with mint chutney.

Accompaniments

Fresh tandoori breads and cooling sweets.

Round out your feast with clay-oven baked breads and traditional desserts crafted to finish the meal.

Baking
Refreshing
Dessert

Garlic Naan & Rumali

House Mango Lassi

Saffron Kulfi

Hand-stretched artisan flatbreads baked blistering hot in our traditional clay tandoor and brushed with butter.

Thick cultured yogurt churned with sweet Alphonso mango pulp, cardamom, and a touch of rosewater.

Traditional slow-reduced frozen dairy confection infused with saffron threads, pistachios, and crushed almonds.