Our menu is constantly changing as our chefs are always aware of the seasons and create
new dishes regularly. As a result of this we bring you a popular selection of Indian Street
Food on our menu
3-COURSE MEAL
49.5
per person
69.5
with wine pairing
STREET VENDORS TASTING MENU
59.5
per person
79.5
with wine pairing
FOR THE TABLE
PAPADS OF INDIA
5.5
Colourful variations of poppadums with chutneys and raita
CHAAT & MORE
VEGETABLE SAMOSA CHAAT
8.9
The ultimate street food with a potato and green peas stuffing, with chutney and sev
SAVOURY CHAAT (GF)
8.9
Wheat crisps, puffed rice, potatoes, spinach fritters, lemon chickpea noodles, tamarind chutney, date tamarind chutney, sweetened yoghurt, chaat masala
Bowl of mashed veggies, green leaves and fresh mint
CHICKEN KOTHU ROTI
9.9
with chopped malabar parantha, vegetables, raw cabbage, chopped chillies, moongreen sprouts, onions, cilantro and lemon juice
MONSOON RAIN MENU
BAIGAN FRIES (V)
9.9
Eggplant fries, mustard yoghurt dip
BLACK PEPPER PRAWNS
14.9
Tiger Prawns grilled over charcoal served with red chilli, lemon crunchy noodle
LASOONI CAULIFLOWER
10.9
Hot and sweet fried cauliflower garnished with sesame seeds
CHARCOAL GRILL
A summer night, eating outside a dhaba on the Delhi highway with a beer in a copper glass to hide from the local cops, served on a malabar parantha
PANEER TIKKA (V)
13.2
The most amazing Indian vegetarian tandoori dish, first time presented on the menu in a restaurant
KERALA CHILLI BEEF
17.2
Our version of chilli beef fry, topped with pickled onion, cooling raita, sweet chutney
CHOR BAZAAR KA TIKKA
13.2
Chicken tikka inspired by a street vendor from thieves market in Old Delhi
SPICY LAMB CHOPS
15.2
Cooked with warm spices, charred to medium color and in a lucknawi marinade, fenugreek and mint sauce
CURRY PLATES
Till today, roadside eateries serve curries by the plate. We bring you the same experience and the feel.
BUTTER CHICKEN PLATE
15.5
Not your usual butter chicken, this is a classic recipe from a street vendor from walled city Delhi. garnished with toasted melon seeds
MUSTARD CHICKEN PLATE
15.2
With potatoes, coriander & hung yoghurt gravy
SPICY CHICKEN VINDALOO
15.5
Spicy goan sauce with vinegar, carrots, garlic and potatoes
BEEF SHORT RIBS
23.9
Tender beef ribs with red wine and cumin curry
LAMB ROGANJOSH PLATE
17.2
Rustic lamb curry, a recipe from a road-side eatery on the highways of Kashmir
BANANA LEAF WRAPPED ROASTED FISH
22.9
A technique popular with Parsis in India. Roasted Cod doused in buttery smooth tamatar masala curry from Kerala
COASTAL PRAWN CURRY PLATE
20.9
A recipe from a toddy ship in Kerela, soft, elegant, coconutty with mustard seeds
GOAT BIRYANI
22.95
biryani is a basmati dish made with spices . We seal our cooking pot with dough and bake it in the oven and make limited quantities. It is quite dramatic to open the pot at the table and release the aromas