Everything we cook.
Pick what you like.

Crisp pastry triangles filled with spiced potato and peas.

Potato patties griddled until the edges shatter, soft in the middle.

Shredded cabbage, carrot and pepper rolled thin and fried crisp.

Onion, potato and spinach in a chickpea batter. Gluten-free by nature.

Sliced onion bound in seasoned gram flour, fried into loose nests.

Thick slabs of paneer in chickpea batter, with mint chutney.

Cod in a carom-and-ginger batter, fried hard and finished with lemon.

The Punjabi standard — semolina crust, ajwain, chaat masala over the top.

Boneless thigh in spiced gram flour, fried to order.

South Indian fried chicken tossed with curry leaf, chili and yogurt.

Yogurt-marinated wings straight off the tandoor skewer.

Spinach, green pea and potato patties, bright green through the middle.

Indo-Chinese — paneer, peppers and onion in a glossy chili-soy glaze.

Crisped chicken tossed with green chili, garlic and spring onion.

Battered cauliflower in a sharp garlic-ginger Manchurian sauce.

Vegetable dumplings in the same dark, sour-hot sauce.

Grilled soya chaap with peppers and onion in a creamy marinade.

Hollow shells, spiced potato and chilled mint water. Filled in front of your guests.

A samosa crushed under chickpeas, yogurt, tamarind and sev.

Griddled tikki under chole, whisked yogurt and both chutneys.

Shells filled with potato, sweet yogurt, tamarind and pomegranate.

Puffed rice, onion, tomato and sev, tossed to order so it stays crisp.

Crisp wafers layered with yogurt, chickpeas and chutneys.

Dark spiced chickpeas with a puffed, fried bhatura. A meal on its own.

Yogurt, ginger and garam masala, charred hard at the edges.

Cream, cheese and white pepper. Rich, and not a trace of chili.

Pickling spices — mustard, fennel, nigella — sharp and sour.

Bone-in, scored to the bone and marinated overnight. Quartered for service.

Minced lamb with green chili and coriander, pressed onto skewers.

The same skewer, made with minced chicken. A touch lighter.

Frenched chops in a dark, spiced marinade. Counted by the piece — plan two a guest.

Paneer, pepper and onion on the skewer, blistered in the tandoor.

Cream and cardamom marinade. No chili at all.

Whole cremini in a garlic-chili marinade, charred and lemoned.

Florets in spiced yogurt, roasted until the tips catch.

Large prawns with carom seed and chili, cooked fast and hot.

Firm white fish in a ginger-garlic marinade, skewered and charred.

Chicken tikka, seekh kabab, paneer tikka and tandoori chicken on one tray.

Tandoori chicken folded into tomato, butter and cream. The safest bet in the room.

Charred tikka in a spiced tomato-cream gravy. Bolder than butter chicken.

Bone-in chicken in an onion-tomato masala. What we cook for ourselves.

Goan, vinegar-sharp and properly hot. We will not talk you out of it.

Cashew, yogurt and cardamom. Pale, sweet and barely spiced.

Chicken braised into slow-cooked spinach with ginger and garlic.

Wok-tossed with crushed coriander seed, peppers and onion. Dry-ish.

Strips of chicken with peppers and green chili in a thin, hot gravy.

South Indian, coconut and red chili, finished with curry leaf.

Black pepper, star anise and roasted coconut. Dark and aromatic.

Ripe mango against mild curry. Sweet enough that children eat it.

Coconut milk, mustard seed and curry leaf. Dairy-free.

Fenugreek leaf through a thick onion gravy — slightly bitter, deeply savoury.

Onion twice over — cooked into the base, then folded in browned.

Reduced hard until the masala clings. Very little gravy.

Whole pickling spices and mustard oil. Sour, hot and unusual.

Sealed and cooked in a clay pot with yogurt and whole spice.

Kashmiri chili and fennel, braised until the lamb gives way.

The straightforward one — onion, tomato, ginger, time.

Vinegar, garlic and a lot of dried chili. Our hottest dish.

Cashew and cream, no chili heat. The mild option that still tastes of something.

Lamb braised into spinach and mustard greens.

Crushed coriander, peppers, onion. Thick and clinging.

Cooked down until the oil separates and the masala coats every piece.

Minced lamb with green peas. Goes further than any other lamb dish.

Overnight braise, thickened with its own marrow. Needs three days' notice.

Bone-in goat, slow-cooked until the meat slides off. The centrepiece of a Punjabi table.

Bone-in goat in the Goan vinegar-chili masala.

Shrimp in an onion-tomato masala, cooked fast so they stay firm.

Thick, dry-ish masala with peppers and a lot of ginger.

Coconut, tamarind and Kashmiri chili. Dairy-free and bright red.

White fish poached in a light, sour tomato gravy.

Coconut and kokum, thin and tangy. Served with plain rice.

Keralan — coconut milk, curry leaf and mustard seed.

The vindaloo masala against firm white fish. Sharp and hot.

The vegetarian answer to butter chicken, and just as popular.

Tandoor-charred paneer in a spiced tomato-cream gravy.

Paneer in slow-cooked spinach, finished with cream and garam masala.

Cashew, cream and saffron. Rich, sweet and mild.

Paneer with peppers and onion, crushed coriander through it.

Paneer and green peas in a simple tomato gravy.

Crumbled paneer scrambled with onion, tomato and turmeric.

Paneer-and-potato dumplings in a sweet cashew gravy.

Nine vegetables, nuts and paneer in a mild, faintly sweet korma.

Black lentils cooked overnight with butter and cream. Non-negotiable at a wedding.

Yellow lentils under a sizzle of cumin, garlic and dried chili. Vegan.

Chickpeas in a dark, tea-stained masala with dried mango powder.

Red kidney beans stewed soft in onion and tomato. Vegan comfort food.

Potato and cauliflower, dry-cooked with turmeric and cumin.

Okra fried before it hits the pan, so it never turns slick.

Eggplant charred whole over flame, then mashed into onion and tomato.

Whatever the season gives us, in a light everyday masala.

Potato and peas in a thin tomato gravy. Plain and good.

Mustard greens cooked down for hours. Order it with makki roti.

Mushrooms and peas in a light, brothy masala.

Soya chaap in a thick gravy — the closest vegan thing to a meat curry.

Green jackfruit cooked like mutton. It pulls apart the same way.

Grated vegetable dumplings in a mild tomato-cashew gravy.

Layered with saffron rice and sealed under dough. Comes with raita.

Boneless lamb, fried onion and whole spice, steamed in the pot.

Bone-in goat layered through saffron rice. Rich enough to carry a table on its own.

Shrimp folded in at the last layer so they don't overcook.

Seasonal vegetables, saffron and mint. Cooked in its own pot, never a shared one.

Tandoori paneer layered through saffron rice.

Aged basmati, rinsed and steamed. Plan on one tray per two curries.

Basmati tossed through toasted cumin and ghee.

Rice cooked with green peas and whole spice.

South Indian — mustard seed, curry leaf, peanut and lemon. Vegan.

Brushed with butter as it comes off the tandoor wall.

Chopped garlic and coriander pressed into the dough.

No butter, no garlic. The neutral one.

Stuffed with mozzarella and sealed before baking.

Garlic naan with green chili worked through it.

Whole wheat, no dairy. The vegan bread.

Layered and flaky, pulls apart in sheets.

Stuffed with spiced potato. Served with butter and pickle.

Deep-fried and puffed. Only worth it if we're serving on site.

Small, puffed whole-wheat rounds. Fried on site.

Whisked yogurt with cucumber, cumin and mint. The heat extinguisher.

Yogurt with soaked gram-flour pearls.

Unseasoned, for guests who want to build their own.

Onion, cucumber, tomato and lemon, cut fine.

Leaves, cucumber, carrot and a lemon-cumin dressing on the side.

Herbs, green chili and lemon. Goes on everything.

Sweet-sour and thick. The dark one on the chaat.

Sweet, tart and jammy.

Garlic and dried red chili. Use a small spoon.

Oil-cured, salty and fierce. A little goes a long way.

Roasted lentil wafers. Fifty to a sleeve.

Papadum topped with chopped onion, tomato and chaat masala.

Milk dumplings in cardamom syrup, sent out warm in the syrup.

Cheese patties in saffron milk with pistachio. Served cold.

Carrots cooked down in milk and ghee for hours. Winter dish, made year-round.

Rice pudding with cardamom, almond and raisin. Chilled.

Lentils roasted in ghee until nutty. Heavy, and worth it.

Fried spirals soaked in saffron syrup. Only good hot, so we fry on site.

Dense frozen milk — malai, pistachio or mango.

Barfi, ladoo, soan papdi and kaju katli. Boxed for take-home favours.

Thick mango and yogurt. In an urn, or bottled per guest.

Yogurt, sugar, cardamom, ice.

Thin, salted buttermilk with cumin. What you actually want after a hot curry.

Boiled with ginger, cardamom and clove. Urns, cups and lids included.

The same chai, chilled and poured over ice.

Lemon, sugar, salt and black pepper. Vegan and endlessly drinkable.

Cumin, mint and tamarind. Sour, savoury and cold.

Iced tubs, by the case.

Butter chicken over basmati with naan and raita, sealed and labelled.

Our signature masala gravy over basmati, with naan and raita.

Braised lamb in masala gravy over basmati.

Paneer in tomato-butter sauce over basmati, with naan and raita.

Chana masala over basmati with roti. Fully vegan.

Spiced chicken, salad, green chutney and tandoori mayo in a rolled paratha.

Butter chicken and salad, rolled and cut on the diagonal.

Spiced paneer, salad and green chutney.

Grilled soya chaap with salad and chutney. Vegan.

Three soft tacos with butter chicken and a sharp cabbage slaw.