Tamarind and potato enriched with homeground dabeli masala and folded with peanuts, onions, pomegranate and sev. Traditionally stuffed in pav and served pressed in a spring roll style.(Serves 2-3)

Boneless morsel of chicken marinated and gently cooked with classic ghee roast masala, served on the bed of malabari parotha, as a taco. (Serves 2-3)

Good-old Bombay street style spicy keema stuffed flatbread, shallow fried till crisp and served with a coating of egg.(Serves 2-3)

A popular condiment from Andhra Pradesh and Telangana, this gongura pickle is stuffed with paneer marinated with yellow chilli powder and finished in tandoor.(Serves 2-3)

Having mastered the intricate art of making kosha mangsho, this is truly the chef’s signature. Deep dark mutton as a result of browning the meat by slow-cooking method for over 3 hours makes this as one of most preferred gourmet delight.(Serves 2-3)

Chicken cooked in iron karahi with pounded spices, fresh chillies and ginger, this recipe is from erstwhile Punjab and is rich in colour and texture. (Serves 2-3)

A stellar dish from the royal city Jodhpur popular in weddings, this unsweetened gulab jamun is served on the bed of rich nutty gravy. (Serves 2-3)

Malai paneer stuffed with coriander chilli paste and crispy fried, served on the bed of velvety and aromatic pumpkin gravy.(Serves 2-3)

Close to the chef’s heart, this dish is inspired from his mom’s recipe and style of the yakhni pulao with a subtle fennel flavour.(Serves 2-3)

Seasonal vegetables cooked with fresh coconut masala, mint and coriander finished with traditional homemade Chettinad masala.(Serves 2-3)

Enveloping all the vibrant flavours of Hyderabad, this aromatic chicken biryani is served with the classic burhani raita. (Serves 2-3)

Straight from the heart of Bengal, the deep fried Luchi is best enjoyed with all curries especially Kosha Mangsho.(Serves 2-3)

Authentic preparation of the staple Mughlai flatbread, khameeri roti is best enjoyed with Chicken Karahi and Paneer Pasanda.(Serves 2-3)

Layered Kerala-style parotha best cherished with all curries especially vegetable Kuruma.(Serves 2-3)

Enveloping all the vibrant flavours of Hyderabad, this aromatic veg biryani is served with the classic burhani raita. (Serves 2-3)

Chicken Pasanda is a creamy chicken curry from Mughal cuisine. The chicken is marinated with yogurt, almonds, and a few spices.

(Portion Size 2 Pieces)