Recipes carried across four generations, cooked over open flame, served the way family serves family.
Reserve a tableOur dal simmers for nine hours. Our biryani rests under dough-sealed lids. Our spices are ground every morning, never bought powdered. This is food that refuses to hurry — and you can taste it.
Sealed and slow-steamed, opened at your table in a cloud of saffron.
Overnight-braised, spoon-tender, with house-baked sheermal.
Charred over mango wood — the chef's daily selection.