Every dish priced per kilogram. Order 250g or 2kg — the choice is always yours. Minimum 250g per dish. Mix any cuisine in one order.
Smoked chipotle-marinated chicken, pickled jalapeños, corn salsa, sour cream on warm corn tortillas.
12-hour smoked pork, black beans, cilantro-lime rice, guacamole, chipotle crema in a large flour tortilla.
Spiced paneer, roasted bell peppers, black beans, corn, cilantro crema — rich vegetarian Mexican.
Grilled beef, cilantro-lime rice, pico de gallo, refried beans, queso fresco and fresh guacamole.
Grilled chicken, three-cheese blend, caramelised onions in a charred flour tortilla. Served with salsa.
Tortilla chips, melted cheddar, jalapeños, sour cream, guacamole, pico de gallo. A crowd essential.
Chunky avocado, lime, red onion, tomato, cilantro, sea salt — made to order with fresh corn chips.
Corn tortillas with chicken or paneer, tomatillo salsa verde, crema and cotija. A true Oaxacan classic.
Tandoori chicken in velvety tomato-cashew-cream gravy with butter and kasuri methi. The definitive classic.
Slow-braised lamb in Kashmiri chillies, whole spices, and saffron. A dish of extraordinary depth.
Black lentils slow-simmered overnight on coal with butter and cream. Our most comforting vegetarian dish.
Melt-off-the-bone lamb shank in a deeply layered, slow-cooked broth of whole spices. The dish of kings.
Cottage cheese in a rich cashew, cream and saffron gravy. Regal, indulgent, and deeply satisfying.
Slow-braised chicken in a fragrant Mughal-style gravy of yogurt, nuts, and aromatic spices. Gentle and luxurious.
Minced lamb, fresh herbs, green chillies, garam masala — hand-shaped on iron skewers, charred over live coals.
Chicken marinated in cream, cheese and green cardamom. Silky, melt-in-the-mouth — a true Mughlai delicacy.
Thick cottage cheese marinated in yogurt, mustard and spices. Charred and slightly smoky from the clay oven.
Seekh kebab, tangdi, tikka and paneer — a platter from the tandoor, served sizzling with mint chutney.
Overnight-marinated whole chicken in yogurt and Kashmiri spices. Roasted until the skin is perfectly charred.
Tender mutton cubes, raw papaya tenderised, marinated and slow-cooked on the skewer until impossibly soft.
Aged basmati layered with slow-cooked chicken, saffron, kewra water and caramelised onions. Sealed and steamed for 3 hours.
Royal Mughlai biryani — tender mutton in fragrant basmati rice. Served with raita and mirch ka salan.
Seasonal vegetables, paneer and dry fruits in saffron-scented basmati. Fully vegetarian, fully ceremonial.
Coastal-spiced tiger prawns with saffron-scented basmati, coconut milk, curry leaves. A rare luxury.
San Marzano tomatoes, buffalo mozzarella DOP, Genovese basil, Périgord truffle oil. Simplicity elevated.
Spicy pepperoni, Calabrian chilli paste, mozzarella, fresh basil. Uncompromisingly bold and fiery.
Four cheeses: mozzarella, gorgonzola dolce, aged pecorino, parmigiano reggiano on cream base with walnuts.
Basil pesto base, grilled chicken, sun-dried tomatoes, artichokes, mozzarella, shaved parmigiano reggiano.
Traditional Roman carbonara — guanciale, egg yolk, aged pecorino, black pepper. No cream. No compromise.
Wide ribbon pasta with slow-braised beef and pork ragù, San Marzano, aged pecorino, bay and rosemary.
Arborio rice with porcini and cremini mushrooms, white wine, parmigiano, Périgord truffle oil. Pure elegance.
Homemade basil pesto, parmesan cream, cherry tomatoes, toasted pine nuts — fragrant, light and deeply satisfying.
Minimum 250g per dish. Mix any cuisine. Direct orders get the best price.