Food that tastes
like someone's kitchen
Hand-ground spices, wood-fired tandoors and recipes passed down three generations — served hot, every single night.
Dishes our regulars never skip
A short list, updated weekly, of the plates that keep tables full and second orders coming.
Charred tandoori chicken simmered in a silky tomato-butter gravy, finished with cream.
Layered basmati and marinated mutton, slow-dum cooked in a sealed clay pot.
Smoky cottage cheese cubes, marinated overnight and grilled over open flame.
Three generations,
one recipe book
What started as a 12-seat family kitchen is still run the same way today — no shortcuts, no pre-mixed masalas, just spices ground fresh every morning and gravies that simmer for hours before service.
Word of mouth is our best menu
"The butter chicken tastes exactly like my grandmother's — I didn't think that was possible outside a home kitchen."
"Ordered the biryani for a family dinner and there wasn't a single grain left. Booking again next week."
"Best tandoori platter in the city, hands down. The smoky char is unmatched and the service is warm."
