Ancestral Craft in every bite

Tender charred chicken in a slow-simmered tomato gravy, infused with smoked Kashmiri cardamom, fenugreek, and artisan white butter.

Eight-hour braised lamb shank in a velvety reduction of thirty-two roasted spices, finished with ginger, mint, and saffron oil.

Farmstead cottage cheese marinated in Greek yogurt, cold-pressed mustard oil, and yellow chili, blistered over hardwood embers.

Wild-caught jumbo prawns poached in coconut milk, Kokum fruit extract, tempered black mustard seeds, and crisp curry leaves.

Aged basmati rice and marinated lamb sealed in an earthen handi with whole spices, slowly steamed under a dough rim.

Whole black lentils slow-simmered overnight over charcoal with tomatoes, garlic puree, and a dollop of organic churned butter.