지아즈바

minced mutton kebab, warqi paratha. (Awadhi cuisine’s centuries-old creation passed down generations inspired by Tunday kebab, Lucknow.)

slow cooked goat stew with lentils, taftan bread. (inspired by an Arabian dish harees dating back to 10th century- favorite from Hyderabad)

goat mince, spiced masala mix (Delhi ‘s iconic charcoal grilled mince goat kebabs)

chicken on the bone, spiced butter, cream-roomali roti. (this dish is tribute to Aslam’s grilled chicken - not the butter chicken you think of.)

fermented mustard seed marinated and char-grilled boneless chicken. (kasundi-queen of Bengali sauces is used as a variant to marinate the chicken and then grilled.)

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

house made cottage cheese, and sundried mango. (inspired from North Indian cities where paneer is a staple for vegetarians)

potato, corn, peas, cottage cheese, bread Surat’s roadside snack with spicy garlic mint chutney.

semolina puffs, mint chili/pineapple/green mango. (the most common street food available all over just by different names, aka pani puri or puchka)

stuffed onion kachori, tempered buttermilk. (one dish wonder from Ajmer railway station)

lentil stuffed potato patties, chickpea curry, yogurt, mint, tamarind. originated in the 19th century during the nawab era, the specialty of Delhi the city of culinary delight

potato basket, sweet potato, papdi, chickpeas. (most famous street food from the city of the nawabs, Lucknow)

mutton chop-hung yoghurt, spice rub. (Karim’s of Old Delhi has been serving this delicacy since 1913, originally brought by Mughals of western Asia.)

goat meat, potatoes in a spicy curry (British raj -colonial era dish that was served on long distance trains.)

red chili, coriander stems, malt vinegar (the dish dates back to the Portuguese colonial era of 16th century when pork was introduced)

cilantro, green chilis, curry leaf. (this south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra)

tandoor grilled chicken, tomato butter sauce. (the dish traveled post partition from a small shop in Peshawar to New Delhi.)

chicken, aromatic basmati rice, onion-tomato raita. (originated as birinj, Persian for rice, this aromatic rice chicken dish was brought by Mughals and Arab traders)

goan spice blend, coconut, green chili (originated in the coastal state of Goa, a dish characterized by use of local spices, coconut, and seafood)

house made cheese, tomato masala. (this dish pays tribute to the last standing eatery in the Atari village in Punjab, bordering with Pakistan)

Spicy sundried lentil dumpling-fingerling potato. (Amritsar’s famous Ujagar Singh’s wadi is a staple in Punjab dhabas)

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

spiced lotus root dumpling in a creamy cashew sauce. (according to folklore, the nadru or lotus root originated in Kashmir around 15th century, creating this delectable dish)

smoked eggplant mash, blend of garlic, ginger, spices, and tomatoes (beloved north Indian dish originated in Punjab; eggplants roasted over open flames giving a distinctive smoky flavor.)

Mixed vegetables, coconut milk. (an all-time best seller at Paragon in Kochi)

tempered lentils- chana daal, masoor daal, toor daal (a must order at highway dhabas of India)

whole wheat and lentil fried bread, potato curry. (roadside popular breakfast originated in state of UP – city of Mathura and Agra.)

masala chickpeas, fried leavened sourdough bread (originated in the 1940s in the northern Indian the rich history makes it one off the most popular dishes.)

dry red chili, jaggery

walnut-radish

papaya, jaggery, kachumpuli vinegar

Saffron glass noodles, kulfi, cardamom phirni. (variant of persian dish brought sometime in the 16th century by mughals from Central and Western Asia)

saffron soaked bread, rabri, royal paan, saunf. type of bread pudding originated in the mughal era - an after dinner royal bite.

carrot pudding, pistachios, saffron kulfi. (iconic wintertime delicacy from Indian households)

Our Classic Meetha Paan offers a delicious fusion of fragrant betel leaves, sweet gulkand (rose petal preserve), aromatic spices, and crunchy fennel. A perfect balance of sweetness and freshness, this timeless treat leaves you refreshed and ready for the day!

semolina puffs, spiced potato, mint chili/pineapple/green mango jaljeera.

house made cottage cheese, and sundried mango.

lentil stuffed potato patties, chickpea curry, yoghurt, mint, tamarind.

fermented mustard seed marinated and char-grilled boneless chicken

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

minced mutton kebab, warqi paratha.

house made cheese, tomato masala.

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

spiced lotus root dumpling in a creamy cashew sauce.

tandoor grilled chicken, tomato butter sauce

goat meat, potatoes in a spicy curry

goan spice blend, coconut, green chili

saffron soaked bread, rabri, royal paan, saunf.

Saffron glass noodles, kulfi, cardamom phirni.

Mulethi infused gin, passion fruit, lemon, honeycomb tuile “inspired by a classic gin sour with sweet aromas of mulethi”

gin, Ume plum, lemon, jamun-berry puree

Tequila, kokum- fernet branca, st. germain, lemon “a low-proof fernet sour balanced with sweet and sour kokum”

Vodka, spiced chikkamagaluru coffee, kaapi liqueur, lemon essence “our version of espresso martini with a special gundikhan estate coffee”

Mezcal, peepli pepper, jalapeño-maple, curry leaf, lime “eastern pipali pepper meets western jalapeño”

Rye whiskey, jazba paan nectar, cherry bitters, applewood smoke “inspired by the classic old fashioned with aromatic paan flavoring.”

Bourbon, five spice blend, mint, apricot-apple pickle “classic mint julep with a magical five spice blend”

Tio pepe fino sherry, sfumato “rubarb” amaro, blackberry-coriander puree, citrus

Hapusa Indian gin, old duff genever, vodka, Lillet blanc, genepy, lemon twist

Fig-infused vodka, lemon, grapefruit, honey-ginger syrup. (Serves two)

Patrón reposado tequila, mango purée, rose-chili syrup, lime, cilantro-chili maldon salt

Orange, mango, grapefruit, saffron, lime, soda water

guava, cilantro stalks, hibiscus syrup, citrus, sparkling water

Cranberry juice, tamarind-coriander syrup, lime, soda water

minced mutton kebab, warqi paratha. (Awadhi cuisine’s centuries-old creation passed down generations inspired by Tunday kebab, Lucknow.)

slow cooked goat stew with lentils, taftan bread. (inspired by an Arabian dish harees dating back to 10th century- favorite from Hyderabad)

goat mince, spiced masala mix (Delhi ‘s iconic charcoal grilled mince goat kebabs)

chicken on the bone, spiced butter, cream-roomali roti. (this dish is tribute to Aslam’s grilled chicken - not the butter chicken you think of.)

fermented mustard seed marinated and char-grilled boneless chicken. (kasundi-queen of Bengali sauces is used as a variant to marinate the chicken and then grilled.)

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

house made cottage cheese, and sundried mango. (inspired from North Indian cities where paneer is a staple for vegetarians)

potato, corn, peas, cottage cheese, bread Surat’s roadside snack with spicy garlic mint chutney.

semolina puffs, mint chili/pineapple/green mango. (the most common street food available all over just by different names, aka pani puri or puchka)

stuffed onion kachori, tempered buttermilk. (one dish wonder from Ajmer railway station)

lentil stuffed potato patties, chickpea curry, yogurt, mint, tamarind. originated in the 19th century during the nawab era, the specialty of Delhi the city of culinary delight

potato basket, sweet potato, papdi, chickpeas. (most famous street food from the city of the nawabs, Lucknow)

mutton chop-hung yoghurt, spice rub. (Karim’s of Old Delhi has been serving this delicacy since 1913, originally brought by Mughals of western Asia.)

goat meat, potatoes in a spicy curry (British raj -colonial era dish that was served on long distance trains.)

red chili, coriander stems, malt vinegar (the dish dates back to the Portuguese colonial era of 16th century when pork was introduced)

cilantro, green chilis, curry leaf. (this south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra)

tandoor grilled chicken, tomato butter sauce. (the dish traveled post partition from a small shop in Peshawar to New Delhi.)

chicken, aromatic basmati rice, onion-tomato raita. (originated as birinj, Persian for rice, this aromatic rice & chicken dish was brought by Mughals and Arab traders)

goan spice blend, coconut, green chili (originated in the coastal state of Goa, a dish characterized by use of local spices, coconut, and seafood)

house made cheese, tomato masala. (this dish pays tribute to the last standing eatery in the Atari village in Punjab, bordering with Pakistan)

Spicy sundried lentil dumpling-fingerling potato. (Amritsar’s famous Ujagar Singh’s wadi is a staple in Punjab dhabas)

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

spiced lotus root dumpling in a creamy cashew sauce. (according to folklore, the nadru or lotus root originated in Kashmir around 15th century, creating this delectable dish)

smoked eggplant mash, blend of garlic, ginger, spices, and tomatoes (beloved north Indian dish originated in Punjab; eggplants roasted over open flames giving a distinctive smoky flavor.)

Mixed vegetables, coconut milk. (an all-time best seller at Paragon in Kochi)

tempered lentils- chana daal, masoor daal, toor daal (a must order at highway dhabas of India)

whole wheat and lentil fried bread, potato curry. (roadside popular breakfast originated in state of UP – city of Mathura and Agra.)

masala chickpeas, fried leavened sourdough bread (originated in the 1940s in the northern Indian the rich history makes it one off the most popular dishes.)

dry red chili, jaggery

walnut-radish

papaya, jaggery, kachumpuli vinegar

Saffron glass noodles, kulfi, cardamom phirni. (variant of persian dish brought sometime in the 16th century by mughals from Central and Western Asia)

saffron soaked bread, rabri, royal paan, saunf. type of bread pudding originated in the mughal era - an after dinner royal bite.

carrot pudding, pistachios, saffron kulfi. (iconic wintertime delicacy from Indian households)

Our Classic Meetha Paan offers a delicious fusion of fragrant betel leaves, sweet gulkand (rose petal preserve), aromatic spices, and crunchy fennel. A perfect balance of sweetness and freshness, this timeless treat leaves you refreshed and ready for the day!

semolina puffs, spiced potato, mint chili/pineapple/green mango jaljeera.

house made cottage cheese, and sundried mango.

lentil stuffed potato patties, chickpea curry, yoghurt, mint, tamarind.

fermented mustard seed marinated and char-grilled boneless chicken

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

minced mutton kebab, warqi paratha.

house made cheese, tomato masala.

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

spiced lotus root dumpling in a creamy cashew sauce.

tandoor grilled chicken, tomato butter sauce

goat meat, potatoes in a spicy curry

goan spice blend, coconut, green chili

saffron soaked bread, rabri, royal paan, saunf.

Saffron glass noodles, kulfi, cardamom phirni.

Mulethi infused gin, passion fruit, lemon, honeycomb tuile “inspired by a classic gin sour with sweet aromas of mulethi”

gin, Ume plum, lemon, jamun-berry puree

Tequila, kokum- fernet branca, st. germain, lemon “a low-proof fernet sour balanced with sweet and sour kokum”

Vodka, spiced chikkamagaluru coffee, kaapi liqueur, lemon essence “our version of espresso martini with a special gundikhan estate coffee”

Mezcal, peepli pepper, jalapeño-maple, curry leaf, lime “eastern pipali pepper meets western jalapeño”

Rye whiskey, jazba paan nectar, cherry bitters, applewood smoke “inspired by the classic old fashioned with aromatic paan flavoring.”

Bourbon, five spice blend, mint, apricot-apple pickle “classic mint julep with a magical five spice blend”

Tio pepe fino sherry, sfumato “rubarb” amaro, blackberry-coriander puree, citrus

Hapusa Indian gin, old duff genever, vodka, Lillet blanc, genepy, lemon twist

Fig-infused vodka, lemon, grapefruit, honey-ginger syrup. (Serves two)

Patrón reposado tequila, mango purée, rose-chili syrup, lime, cilantro-chili maldon salt

Orange, mango, grapefruit, saffron, lime, soda water

guava, cilantro stalks, hibiscus syrup, citrus, sparkling water

Cranberry juice, tamarind-coriander syrup, lime, soda water