A menu built on regional depth

Slow-dum cooked basmati layered with marinated chicken and saffron.

Steamed idli tossed in gunpowder podi and gingelly oil, served with filter coffee.

Roasted spice blend, curry leaf and cracked pepper, cooked in an iron kadai.

Marinated cottage cheese skewered and grilled to order at the live counter.

Sambar, rasam, kootu, poriyal and payasam, served the traditional way.

House-made sweets finished in ghee, plated warm at the dessert counter.

Tandoor-charred chicken finished in a tomato-cashew gravy.

Crisp-fried vegetable dumplings tossed in a Chinese chilli-garlic glaze.

Chilled beverage counter classics, made fresh through service.