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Tomatoes roasted with tandoori spices and garlic, blended into a velvety soup and garnished with a swirl of mint-infused yogurt. Roasted Tomato soup was first mentioned in 1857 by Eliza Leslie in her New Cookery Book. It is said to be of Spanish origin. It can be served hot or cold, and traditionally the cold version is called Gazpacho, which originated from southern Spain.

A Thai symphony of lemongrass-infused broth with exotic Asian vegetables and tofu.

A vibrant Mediterranean mix of crisp lettuce, cucumbers, ripe tomatoes, red onions and Kalamata olives. Tossed in extra virgin olive oil and red vine vinegar dressing with sprinkle of oregano. Topped with creamy sheep's milk Feta cheese.

A mix of chickpeas and edamame beans with diced cucumber, cherry tomatoes, shaved carrots, Australian grapes. Tossed with a refreshing dressing made from mint and tamarind) Chickpea salad has been eaten in the Levant since at least the time of the Amorite kings, with Zimri-Lim being known in particular for lavish banquets at which the dish was one of the delicacies. Over the years many variants of this salad has been made.

Raw Mango and Raw Papaya Salad, with a Spicy-Sweet Dressing made from soy sauce, jaggery, and lemon juice, is a tantalizing combination of vibrant flavours and contrasting textures. Thai historian Sujit Wongthes has speculated that the green papaya salad originated in the communities of ethnic Chinese–Lao settlers living in what is now Central Thailand, who adopted the ancient Lao tradition of preparing salads from fruits, called tam som, to make salads from papayas .

Oven roasted beet slices and orange segments tossed with lettuce, cucumber, cherry tomatoes, grapes and olives. Drizzled with a passionfruit dressing and roasted mix seeds. It's believed that the combination of beetroots (initially cultivated by the Egyptian civilization) and oranges (native to Southeast Asia) in a salad originated in Mediterranean cuisine, where the region with its fertile lands deserve culinary influences, provided a perfect backdrop.

A refreshing and nutrient-packed salad featuring fluffy quinoa, creamy avocado, and protein-rich chickpeas. Crisp cucumbers and peppery arugula add a vibrant crunch, while fresh mint leaves bring a burst of cool, aromatic flavor. Drizzled with a zesty lemon olive oil dressing.

Fresh mozzarella, vibrant tomatoes, and fragrant basil, perfectly arranged and finished with a delicate glaze of balsamic vinegar and olive oil

Fresh mozzarella, vibrant tomatoes, and fragrant basil, perfectly arranged and finished with a delicate glaze of balsamic vinegar and olive oil

A Middle Eastern salad, combines fluffy millet with finely chopped parsley, mint, crispy cucumbers and ripe tomatoes. Tossed in a bright lemon-olive oil dressing.

A creamy, cheesy blend of tender spinach and tangy artichoke hearts, baked to golden perfection. Served warm with jowar millet chips.

Cubes of fresh cottage cheese, marinated in a blend of yogurt, aromatic spices, and herbs, skewered with bell peppers and onions, then chargrilled to smoky perfection in a traditional tandoor. Served with mint-coriander chutney and a sprinkle of chaat masala for a burst of tangy flavor.

Stuffed hung curd and goat cheese, crumbed and deep fried Kebabs are believed to have travelled to India with the Afghan traders and the Mughals when different non-vegetarian versions were popular and available. During the reign of Emperor Akbar; his wife Jodha Bai asked the royal chef to prepare a vegetarian option for the soft, succulent kababs served at court and thus Dahi Kabab was born.

Velvety beetroot-infused kebabs, pan-seared to perfection, served on a reverse-cooked tawa paratha for a contemporary twist on traditional flavours. The kebab has its origins in the kitchens of Nawabs of Awadh in the late 17th Century: As the Nawab got older, he lost all his teeth and the royal chefs were entrusted with preparing a kabab that was so soft and creamy that it just melted in his mouth and thus Galouti Kebab was born.

Mashed corn tempered with masalas, stuffed with cheese and pan fried) Kebabs have a long-standing history in Turkey; with archaeological evidence dating back to the 9th century BC. It gained popularity because of use of minimal utensils and natural ingredients and spices. Over time, kebabs became a symbol of hospitality and were served at special occasions and gatherings.

Soya chunks marinated in malai, truffle oil and nimbu sauce and cooked in clay oven garnished with lemon zest)

Homemade fresh paneer tossed with veggies in chilli sauce

Blend of marinated veggies, herbs & spices grilled to perfection.

Indulge in our crispy and juicy vegan chikn nuggets, made with plant-based ingredients and a blend of spices. perfect for a satisfying snack.

Cream cheese and vegetables stuffed in wonton sheets and deep fried Wontons, tracing back to China in the Qing Dynasty, were initially a delicacy for the wealthy. However, after World War II, with economic improvement, wonton soup transitioned to Hong Kong, where it gained popularity among the working class through hawker stalls. Over time, the dish underwent Westernization, leading to various versions, including fried wontons.

Thinly sliced lotus stem tossed in a sweet chilli sauce Known by various names such as “Kamal Kakdi” in Hindi, “Renkon” in Japanese, and “Bua Loy in Thai, the lotus stem has been revered both for-its nutritional properties and spiritual significance. Historically; while the lotus flower is an emblem of purity in Buddhism, its stem has played a starring role in the kitchens of Asia.

Guacamole, makhani gravy, pico-de-gallo salsa, black beans, queso, cilantro In 1940, Nachos originated when Ignacio Anaya, nicknamed Nacho, improvised a quick appetizer for a group of ladies who arrived unexpectedly at the Victory Club in Piedras, Texas, Using available ingredients, he created a dish loved by the patrons so much, that they playfully named it Nacho's special.

Quartet of Chutney, beetroot, and classic flavoured hummus with orange slice

Crispy, golden-brown cauliflower florets tossed in a bold buffalo sauce, delivering the perfect balance of spicy and tangy. Served with a side of blue cheese dipping sauce and fresh celery sticks.

Juicy button mushrooms generously filled with a spiced cheese and herb stuffing, marinated in yogurt and aromatic Indian spices, grilled to perfection in tandoor.

Deep-fried rolls stuffed with a savory mixture of vegetables and various spices and wrapped in thin, crispy rice paper

Avocado mousse, tangy raw mango, papdi and onion tomato salsa

A flavourful Indian street food delight featuring grilled fresh corn kernels (bhutta) tossed with spicy and tangy cheese (khees) seasoning, creating a delicious and satisfying snack served with a bell pepper compote)

A crispy and savoury Indian snack where spiced lentil (dal) fritters are paired with crispy crackers (pakwan), offering a delightful combination of textures and flavours. Dal Pakwan is a traditional Sindhi dish that originated in the Sindh region of Pakistan and can be traced back to the ancient Indus Valley Civilisation when trading in lentils was very common. Today this dish is popularly enjoyed by all.

Puchkas filled with a Caprese salad mix of cherry tomatoes, fresh mozzarella, and basil, drizzled with a sweet curd, tamarind balsamic glaze and mint chutney. Legend has it that in Mahabharata, Kunti challenged Draupadi o feed her sons from some leftover aloo sabzi and very less dough. Draupadi ingeniously transformed it into pani-puris or puchkas and the dish earned the blessing of immortality.

Crispy Fried Spinach Fritters Topped With Sweet And Tangy Chutney.

Soft cottage cheese cubes finished in a signature sauce where Cajun heat meets North Indian warmth. Creamy, smoky, bold fusion on the plate.

Jerk Spice Seasoned Vegan Meat Kebab in Gravy

Crisp avocado, spinach, and cheese croquettes nestled in a rich tomato gravy, finished with aromatic spices and delicate smoky touch

Spicy and aromatic Maharashtra curry with seasonal vegetables simmered in a rich tomato gravy, infused with Kolhapuri spices for a robust, fiery finish.

Fresh paneer cubes cooked in a rich tomato gravy, infused with Kolhapuri spices for a robust, fiery finish.

Beetroot-based koflas served in a flavourful spinach and garlic gravy The story of Kofta dates t the Mughal era, when emperor the dish was created by the royal chefs and nawabs revelled in opulent feasts fit for kings. It is said that 10 satiate the cravings of these extravagant rulers.

Soft Paneer cubes simmered in the Changezi gravy, enriched with curry leaves and roasted spices. This unique fusion blends royal richness of Changes with aromatic flavors of South India.

Delicately handcrafted mushroom koftas, luxuriously stuffed with molten cheese and cashews, served in a silky smooth mix vegetable gravy infused with a bouquet of Gujarati-inspired spices.

Cubes of fresh homemade Paneer tossed in luscious Makhani gravy finished with Kasuri methi.

Fresh homemade Cubes of Paneer Tikka tossed in semi spicy masala gravy

Fresh homemade Cubes of Paneer Tikka in khurchan style semi-gravy, vegetables

Fresh homemade cubes of Paneer tossed with Kadhai Masala, onion, capsicum

Home made fresh cubes simmered into smooth, creamy, vibrant green spinach gravy.

Punjabi lentil dish made with black urad dal and kidney beans, simmered in a luscious tomato-based gravy, and finished with butter and cream. The original dal makhani which was made in the Western part of Punjab, which is now in Pakistan, was made by the Peshawaris. The Punjabis sold this dal with a few flat unleavened breads called roti in Peshawar dhabas When they came across the border after partition, they brought this dal with them.

Yellow dal cooked to perfection tempered with ghee, cumin, tomato and garnished with fresh coriander leaves.

Crispy paneer dumplings served with cashew based rich and creamy gravy.

Button mushrooms cooked with lightly caramelized onions, tomatoes and ground spices.

A traditional Rajasthani delicacy, Gatta Curry is a hearty and flavorful dish featuring tender gram flour dumplings simmered in a rich, spiced yogurt gravy. Infused with aromatic spices

Succulent and protein-dense soya chunks marinated with yogurt and aromatic ground spices, simmered in rich tomato and cashew based gravy

Mixed vegetables tossed in a savoury tomato based semi-gravy The origin of Vegetable Jhalfurezi can be traced back to the rich tapestry of Bengali cuisine. The term "Jhalfiorezi" is derived from the Bengali words "Jhal," meaning spicy; and "Farezi, " meaning suitable for a meal. It is believed that the servants during the British Raj were made to prepare this dish from the leftover good and usable vegetables instead of throwing them.

Kashmiri style stuffed Potatoes cooked Dum Style in a saunf infused gravy Kashmiri dum aloo also known as ‘Aloo Olav’ in the Kashmiri region, was prepared by the traditional cooks or wazwans of Kashmir who used fragrant and hot spices in the recipe. This brought out the unique taste of the dish which made this the most popular vegetarian dish of the Kashmiri cuisine.

Aromatic and Fluffy Basmati Rice cooked to perfection

Mumbaiya Style Spicy Pulao prepared on a Tawa with Pav Bhaji Masala and Vegetables Believed to be born out of hanger; Tawa Pulao’s origin story traces back o a street food vendor who, one night, mixed leftover bhaji with rice on his tawa. Impressed by the taste, he added peas and capsicum, creating a dish that gained popularity among customers. The name "Tawa Pulao" originated from being cooked o the same griddle as pao bhaji, infusing it with the bhaji's flavors

A decadent biryani incorporating juicy pieces of tandoori soya chaap, garnished with caramelised onions and mint, served with house special raita Legend suggests Timur introduced a precursor to biryani upon reaching Indic in 139, 10's said his army's war diet included a pot of rice, spices, and available meats buried in a hot pit, later unearthed and served to warriors.

A luscious biryani made with succulent pieces of Kathal marinated in a house special spice blend, topped with caramelised onions and mint served with a garlicky burrani style raita

Aromatic Rice tossed with vegetables and cubes of paneer cooked khurchan style served with raita and makhani gravy

A flavorful and nutritious blend of sautéed vegetables, aromatic spices, and wholesome millet grains, cooked to perfection.

A vibrant medley of sautéed bell peppers and mushrooms tossed in a creamy, spicy Cajun sauce. Served over al dente pasta and finished with a sprinkle of parsley.

A vibrant medley of sautéed bell peppers and mushrooms tossed in a creamy, spicy Cajun sauce. Served over al dente pasta and finished with a sprinkle of parsley.

Tender pasta tossed in a savory and aromatic sauce made with olives, capers, garlic, and fresh tomatoes, finished with grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil

A refreshing and creamy pasta dish where al dente pasta is delicately coated in a silky lemon-infused cream sauce. The bright citrus notes of fresh lemon zest and juice blend harmoniously with the richness of the cream, creating a balance of tangy and smooth flavors. Finished with a touch of Parmesan and a sprinkle of fresh herbs

Soft and pillowy gnocchi tossed in a rich and creamy spinach sauce, made with fresh spinach and garlic

A classic Italian pasta dish featuring al dente Capellini or Spaghetti tossed in a simple yet flavorful sauce of golden garlic, extra virgin olive oil, and a hint of red pepper flakes. Finished with fresh parsley and a sprinkle of Parmesan cheese.

A classic Italian-inspired dish featuring al dente pasta tossed in a velvety garlic Parmesan cream sauce with sautéed mushrooms and tender spinach. Served with toasted garlic bread.

A classic Italian dish, Risotto alla Milanese features creamy, velvety rice infused with the golden richness of saffron. Slowly cooked to perfection, the risotto is enriched with butter and Parmesan, creating a luscious texture with a subtle nutty flavor.

A rich and creamy risotto featuring a medley of sautéed wild mushrooms, simmered in a savory broth until tender. Finished with a touch of butter and Parmesan, this dish offers a perfect harmony of creamy richness and woodland aromas, delivering a comforting and flavorful experience in every bite.

Succulent paneer tikka bites topped with vibrant veggies, and drizzled with zesty chutneys for an innovative and delicious fusion experience

Spicy soya keema, charred onions, sour cream and mint chutney

A delightful medley of nutty soba noodles(Millet) tossed in a rich, savory teriyaki sauce. Paired with tender cubes of golden tofu, red bell peppers, crisp broccoli florets, and earthy shiitake mushrooms. Garnished with a sprinkle of sesame seeds and fresh scallions

Layers of pan-seared tofu, creamy avocado, all bathed in our signature in-house Teriyaki sauce, served atop a bed of steamed rice with sprinkle of toasted sesame seeds

Breaded Silk Tofu With Rich, Aromatic Coconut Cream Based Curry Served With Steamed Jasmine Rice.

It is fusion dish that combines elements of chinese.

Tender tofu cubes pan-seared to golden perfection, coated in a Thai peanut sauce with a touch of chili.

A tantalizing Thai streel food classic featuring stir-fried rice noodles adorned with tofu, peanuts, and a perfect balance of sweat, sour, and savoury flavours Pad Thai, invented by Plaek Plibunsongkhram, emerged as a patriotic creation in 1938, aiming to symbolize That unity: During World War II, Prime Minister Phibun promoted Pad Thai even more extensively, amidst a rice shortage. Post-war, it became a global favourite among Thai immigrants.

A vegetarian-friendly Japanese noodle soup infused with a miso broth and accompanied by assorted vegetable toppings Legend goes that at a restaurant called Aji no Sanpei, in Sapporo, Hokkaido, in 1953, one day got a drunk customer that requested noodles to be placed in their miso soup. This is how miso ramen got its start.

A harmonious bowl of coconut milk-based rich broth served with an array of toppings and accompaniments, creating a symphony of flavors and textures. The dish, known as ohn no khao swe, originated in Burma, and came to the Memon community of Pakistan who adapted this dish, likely coinciding with the emigration of South Asians from Burma in the 1960s, and is now a representative Memon dish.

Fragrant and spicy coconut milk-based curry dish, featuring a vibrant green and harmonious blend of herbs, spices, and vegetables served with aromatic jasmine rice Thai curry; rooted in centuries of cultural exchange originated from Indian traders and Buddhist missionaries sharing spices like tamarind and lemongrass in the Kingdom of Siam. The 13th-century nam prik pastes laid the foundation for Thai curries. Over time, the addition of hot chilies from Portuguese merchants, and the unique blend of flavours contributed o the renowned Thai curry profile.

Chewy Korean rice cakes and tofu tossed in a bold, sweet and spicy gochujang sauce, finished with sesame seeds and spring onions.

Cream cheese and vegetables stuffed in wonton sheets and deep fried Wontons, tracing back to China in the Qing Dynasty, were initially a delicacy for the wealthy. However, after World War II, with economic improvement, wonton soup transitioned to Hong Kong, where it gained popularity among the working class through hawker stalls. Over time, the dish underwent Westernization, leading to various versions, including fried wontons.

Crisp and indulgent, this maki roll is expertly deep-fried to golden perfection. Filled with a harmonious blend of vegetables, each bite offers a delightful contrast between the crunchy exterior and the tender, flavorful center. Finished with a drizzle of tangy sauce.

A delightful fusion of crispy tempura-battered vegetables wrapped in sushi rice and nori, creating a flavourful and satisfying vegetarian sushi rolls

Creamy avocado and cream cheese nestled in a sushi roll with refreshing cucumber.

Dim Sums filled with luxurious creamy wild mushroom mixture, delicately enhanced with rich aroma of truffle oil.

Delicate steamed dumplings filled with a creamy blend of tender edamame, rich cream cheese with a touch of truffle oil.

Medley of fresh vegetables, wrapped in a thin, delicate dough & steamed to perfection.

Napa cabbage, shiitake mushrooms, carrots, and tofu

A zesty, house-made black bean and corn patty, seasoned with smoky spices, fresh cilantro, and a hint of lime. Served on a toasted whole-grain bun with crisp lettuce, juicy tomato slices, creamy avocado, and a drizzle of tangy chipotle mayo. Accompanied by a side of golden, crispy French fries.

A hearty and flavorful veggie patty crafted from a rich blend of mushrooms, black beans, chickpeas, brown lentils, roasted beetroots, and fresh herbs. Topped with melted cheddar cheese for a rich and creamy finish. Infused with a smoky seasoning that adds depth to every bite, this burger is served on a toasted whole-grain bun with crisp lettuce, freshly sliced onions, tomatoes, and a drizzle of chipotle mayo. Paired with a side of golden, crispy French fries.

A juicy, plant-based steak patty topped with melted cheddar cheese, layered with crisp lettuce, fresh tomatoes, sliced onions, and tangy dill pickles. Served on a toasted bun with drizzle of ketchup. Accompanied by a side of golden, crispy French fries.

Soft and succulent paneer strips tossed in a rich, spiced tomato-onion masala with bell peppers and aromatic spices, wrapped in a warm tortilla. Finished with a touch of fresh coriander and a hint of creamy yogurt.

A delightful combination of tomatoes, creamy mozzarella, fragrant basil, and fresh rocket leaves, wrapped in a soft tortilla with a drizzle of balsamic glaze. Light, fresh, and full of classic Italian flavors, served with crispy French fries.

A wholesome medley of fire-grilled zucchini, bell peppers, and onions, wrapped in a soft tortilla with a creamy hummus spread and a hint of fresh herbs. Served with golden French fries.

A plant-based twist on a classic favorite, featuring a creamy tofu “egg” salad blended with vegan mayo, Dijon mustard, and a hint of black salt. Wrapped in a soft tortilla with crisp lettuce. Served with your choice of a side salad or crispy French fries.

Orange cake served with scoop of icecream

Light and airy sponge cake soaked in three types of milk infused with saffron and cardamom topped with whipped cream and chopped almonds and pistachios.

A delightful twist on the classic Italian dessert, this Eggless Tiramisu layers velvety mascarpone cream with coffee-soaked ladyfingers, topped with a dusting of rich cocoa powder.

Gulab Jamun Churros are a delightful fusion, blending the crispy perfection of Spanish churros with the sweet and aromatic essence of traditional Indian Gulab Jamun, coaled in a fragrant cardamom-infused syrup and adorned with chopped pistachios, almonds and vanilla ice cream on side Gulab Jamun's origins are steeped in captivating tales. One folklore suggests it was accidentally created by Shah Jahan’s royal chef, drawing from Persian or Turkish influences and local sweet-making practices.

A freshly baked apple tart with delicate lattice crust, served with vanilla ice cream and silky caramel sauce.

Layers of fudgy brownie and vanilla ice cream, finished with a shot of of freshly brewed espresso

The boldness of our espresso is beautifully balanced by the creamy texture of steamed milk in our Cappuccino.

The boldness of our espresso is beautifully balanced by the subtle creaminess of steamed milk in our Latte.

The chocolatey flavors in our Cafe Mocha are expertly balanced to create a sweet and satisfying treat.

Treat yourself to a decadent dessert, crafted with a shot of intense espresso and a scoop of velvety vanilla ice cream.

0% ABV Dry G!n( Non-Alcoholic Distilled Botanical Blend), Triple Sec, Java Plum

0% ABV G!n & 0%ABV Vodka( Non-Alcoholic Distilled Botanical Blend), Blue Curacao

0% ABV V0dka ( Non-Alcoholic Distilled Botanical Blend), Mint, Soda

0% ABV G!n ( Non-Alcoholic Distilled Botanical Blend), Himalayan Rhododendron( know for its anti-inflammatory & Neuro-Cardio protective properties)

0% ABV Wh!skey( Non-Alcoholic Distilled Botanical Blend), Espresso, Pure Maple Syrup

0% ABV V0dka( Non-Alcoholic Distilled Botanical Blend), Elderflower, Tonic Water

Our own version of Kala Khatta Chuski Re-imagined as a mocktail

Pomegranate shaken with Orange & Chat masala

House Made Red Masala along with Berry Punch & Fizz

Fresh Pudina Muddled With Nimbu Balanced with Demerara Sugar

Iced tea, mint, lemon juice, blueberry boba, melon boba

Espresso, Milk, Coffee Popping Boba

Green tea, Cranberry Juice, Passion Fruit, Mint, Mango Popping Boba

Matcha with litchi popping boba

Pink taro with chocolate popping boba

Guava juice, mint, green chili, lemon juice, black salt, litchi popping boba

Strawberry and Cookies shake with chewing boba

Strawberry slush, soda, lime juice, mango popping boba