Slow-cooked curries, tandoor breads and regional thalis, served in a room made for long dinners.
Our chefs travel every season to learn one dish properly, from a home kitchen, before it ever reaches our menu. Spices are ground fresh each morning, and breads go straight from tandoor to table.
Charred tikka, tomato-fenugreek gravy, white butter
Aged basmati, saffron, slow-sealed in the pot
Nine bowls, bhakri, puran poli, solkadhi
Crushed samosa, chole, tamarind, mint yoghurt
Kashmiri chilli, slow-braised lamb, saffron bread
Chef's tasting platter for four, changes daily
Lunch 12 – 3:30 PM
Dinner 7 – 11:30 PM
Koregaon Park, Pune
Valet parking available
Birthdays & corporate dinners
for up to 40 guests