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Masala Special. Veg Biryani
$24.00
Garden vegetables and paneer in the Dum tradition with whole spices and saffron proof that biryani belongs equally to the vegetable.
Sambar Idli
$14.00
Ivory dumplings submerged in a fragrant lentil broth where drumstick, pearl onion, and tamarind sing in devotional harmony.
Chicken Donne Biryani
$21.00
Bengaluru's beloved army mess biryani Seeraga Samba rice with bone-in chicken, served in a Banana leaf Donne.
Manchow Soup Vegetarian
$7.00
Garden roots woven into the same ancient Hakka recipe ginger and dark vinegar carrying the spirit of the Silk Road.
Manchow Soup Chicken
$8.00
Shredded chicken, bamboo shoot, and mushroom in a boldly spiced Hakka broth of soy and Szechuan pepper, crowned with delicate fried noodles.
Hot and Sour Vegetable Soup
Hot and Sour Chicken Soup
Masala Dosa
$15.00
A gilded crepe cradling saffron-kissed potato and caramelised onion, tempered with mustard seed and curry leaf. With sambar a lentil broth of seven sacred spices.
Plain Dosa
$13.00
Whisper-thin fermented rice crepe, golden and lace edged, served with coconut, stone-ground tomato chutney & red ginger-jaggery chutney.
Onion Dosa
Batter kissed by flame, adorned with sweet onion and green chilli simplicity elevated to ceremony.
Plain Idli
$10.00
Cloud-soft pillows of steamed rice and urad dal, born of overnight fermentation the morning offering of Tamil kitchens.
Gobi Manchuria
$17.00
Cauliflower through Calcutta's Hakka alchemy battered, fried to a lacquered crisp, then tossed in chilli, garlic, and dark soy.
Phool Gobi Fritters
Each crown cloaked in chickpea batter fragrant with white pepper and red chilli fried until burnished, an act of devotion to the humble vegetable.
Paneer 65
House-pressed cottage cheese marinated in yoghurt and spices from the fiery kitchens of Chennai, flash-fried to coral-red magnificence.
Chicken Explosion 65
$18.00
Chicken surrendered overnight to ginger, Kashmiri chilli, and curry leaf, then fried with abandon the explosion is the joy of that very first bite.
Masala Chicken Lollipops
$19.00
Frenched wingettes in vivid chilli, coriander, and Szechuan paste roasted until masala clings like lacquer. Elegant as a raga, bold as a dhol beat.
Mutton Fry
$20.00
Slow-cooked goat pan-seared with whole spices and the dark caramel of slow-fried onion echoing the feast tables of Hyderabad's Nizams.
Daal Makhni
Black lentils simmered through the night with butter, tomato, and aged cream the pride of Punjab.
Paneer Tikka Masala
Tandoor-charred paneer in a voluptuous roasted tomato and cream gravy the colour of a Rajasthani sunset.
Kadai Paneer
Paneer and bell pepper tossed in rough-ground masala, born with ceremony in the iron kadai.
Paneer Butter Masala
Silken paneer in slow-cooked tomato, butter, and cashew paste a preparation of royal dastar-khan feasts.
Methi Chaman
Cottage cheese in slow-wilted spinach, fenugreek, and mustard leaf brightened with garlic and dried chilli.
Butter Chicken
Tandoor-roasted chicken in a sauce of tomato, butter, and kasuri methi so harmoniousit has crossed every ocean.
Chicken Tikka Masala
Charred tikka in spiced tomato gravy brightened by green cardamom bold and unapologetic.
Kadai Chicken
Chicken fierce in an iron kadai with freshly pounded masala perfume of a monsoon spice bazaar.
Home Style Chicken
Onion, tomato, whole garam masala, and slow time the honest taste of an Indian home at its most welcoming.
Home Style Mutton
Dal Tadka
Paneer Tikka
Fresh paneer in yoghurt, smoked paprika, and carom seed lowered into the 180°C clay oven, blistered and alive with colour.
Creamy Malai Chicken Tikka
Chicken in double cream, white pepper, cardamom, and mace the gentlest tikka, where heat yields entirely to perfume.
Tandoori Chicken
Crimson yoghurt, ginger, garlic, and the holy trinity of cumin, coriander, and turmeric roasted on iron skewers inside the living flame.
Garlic Naan
$5.00
Leavened dough blistered against the tandoor wall, finished with crushed garlic and cultured butter.
Tandoori Roti
$4.00
Whole wheat unleavened bread earthy and honest, dark-spotted from direct flame.
Kulcha
Punjabi leavened bread puffed in the tandoor, buttered generously and dusted with nigella seed the bread of Amritsar and pilgrims.
Plain Naan
Butter Naan
$4.50
Chilli Garlic Naan
Tandoori Roti With Butter
Plain Basmati Rice
Long-grained Himalayan rice, aged and steamed each grain a slender needle of aromatic white.
Jeera Rice
Basmati bloomed in ghee with whole cumin seeds the signature scent of a North India.
Bezawada Boneless Biryani
A fiery creation from Vijayawada boneless chicken in Andhra red chilli carrying the heat and soul of Krishna district's most famous feast.
Mutton Ghee Roast Biryani
Goat in coastal Mangalorean ghee-roast masala Scarlet Byadagi chilli layered with basmati, cooked on the Dum.
Mutton Fry Piece Biryani
Chicken Fry Piece Biryani
Chicken Ghee Roast Biryani
Cashew Paneer Biryani
Chicken Tikka Biryani
Hakka Rice / Noodles Veg
$16.00
Stir-fried in a blazing iron wok by the Hakka method born in Calcutta's Tangra district soy, sesame, spring onion, and the breath of wok hei.
Hakka Rice / Noodles Egg
Hakka Rice / Noodles Chicken
Schezwan Rice / Noodles Veg
Elevated with house Schezwan sauce a slow-cooked reduction of dried red chilli, garlic, and black vinegar that arrived on India's shores and never left.
Schezwan Rice / Noodles Egg
Schezwan Rice / Noodles Chicken
Shahi Tukda
Fried bread in rose scented rabdi, crowned with silver varq and pistachio a Mughal imperial pudding.
Gulab Jamun
Khoya dumplings bathed in cardamom and rose syrup until they surrender completely to sweetness.
Rabdi
Full-cream milk reduced over hours, perfumed with saffron and green cardamom patience made edible.
Ice Cream Indulgence
$12.00
Vanilla Bowl or Strawberry Sorbot Bowl each served as elegantly as every course before.
Mango lassi
Sweet lassi
$7.50
Lime soda Sweet/Salt
Butter milk
$6.50
Filter Coffee
Tea/Chai
Masala pop/coke
POP
$3.00