Tandoor charred. Wok tossed. Rolled at lunch.

Hand-folded dumplings stuffed with lean ground lamb.

Minced chicken with aromatic Himalayan spices.

Tibetan-style dumplings filled with finely chopped vegetables.

Tender dumplings filled with a hearty mix of finely chopped kale.

Crisp wings glazed in the house fire sauce.

Oven-charred wings marinated in Greek yogurt, finished in makhani sauce.

Mid-joint wings in a tandoori spice blend, fried to a golden crisp.

Crisp pastry turnover filled with vegetables and house spice.

Crisp pastry turnover filled with chicken and green peas.

Potato fries, properly spiced.

Sweet-and-sour cauliflower, wok-tossed.

Fried chicken tossed in a spicy, tangy sauce.

Bite-sized chicken in a traditional spiced batter.

Flaky white fish in a golden, spiced gram flour batter.

Butter chicken and basmati rice toasted with ginger and garlic, rolled in naan.

Tandoori chicken breast, spring mix, red onion, tomato, green chili and yogurt in butter naan.

Buttery chopped spinach and basmati rice in butter naan.

Tandoori-grilled minced lamb with red onion and green chili.

Chili-garlic basa baked in the tandoor with red onion and tomato.

Tandoori chicken, saffron chicken tikka, rosemary lamb kebab, garlic jalapeño basa and tandoori shrimp.

Chicken leg marinated in yogurt, ginger and garlic with seasoned spice.

Chicken breast in yogurt, ginger-garlic and saffron.

Farmer cheese, bell pepper and onion, spiced and roasted.

Basa fillet in freshly crushed garlic and jalapeño.

Ground lamb with red chili, garlic and rosemary, grilled.

Wild salmon fillet in yogurt, garlic and spices, baked in the clay oven.

The most versatile delicacy of North India, and the one people come back for.

Chicken breast simmered in the house rich tomato sauce.

Cooked with a special blend of spices.

Coconut milk with the unmistakable flavor of curry leaves.

Boneless chicken in a creamy sauce with nuts.

Boneless chicken cooked with spinach and house spice.

Hot and tangy, the Goan way.

Specialty of the house.

Lamb and potato in a hot, tangy sauce.

Tandoori lamb finished in tikka masala sauce.

Mildly creamed sauce with cashew and saffron.

Cubed lamb with hand-chopped spinach and fenugreek.

Marinated lamb with freshly ground spice and coconut.

Tandoori salmon in the house tikka masala sauce.

Jumbo shrimp with yogurt and coconut.

Fish in tomato, coconut milk and spice.

Spinach and house-made farmer cheese with the secret spice.

Farmer cheese, onion and bell pepper in a creamy tomato masala.

Farmer cheese and green peas in the chef's creamy tomato sauce.

Grilled eggplant mashed and sautéed with onion, tomato and spice.

Lentils with onion, tomato and cumin.

Black lentils cooked slow until rich, creamy and buttery.

Garbanzo beans with onion, tomato and fresh cilantro.

Chickpea and spinach in a tomato-onion gravy.

Potato and cauliflower sautéed with cumin, tomato and herbs.

Mixed vegetables in coconut milk and spice.

Mushroom and bell pepper in tomato sauce.

Mushrooms and green peas in a tomato gravy.

Tofu and bell pepper in tomato masala.

Spinach and potato in a special spice.

Vegetable and farmer cheese dumplings in a creamy tomato sauce.

Marinated chicken in a rich buttery sauce, layered through the rice.

Soft paneer in a creamy cashew korma, layered with fragrant basmati.

Basmati cooked with lamb, exotic spices and herbs.

Jumbo shrimp with saffron rice and exotic spice.

Basmati cooked with chicken, exotic spices and herbs.

Basmati with mixed vegetables, exotic spices and herbs.

Basmati with vegetables, cumin, bay leaf and saffron.

Basmati with mustard seed, curry leaf and coconut.

With garlic and cilantro.

Unleavened bread baked in the clay oven.

Whole wheat, baked in the tandoor.

Stuffed with chopped red onion.

Stuffed with chopped lamb.

Yogurt and cucumber.

Mango and yogurt shake.