A taste of Tamtara.

Slow-cooked minced lamb, hand-pounded with 36 spices, melt-on-tongue tradition served on warak ki roti.

Forest mushrooms marinated in hung curd & cashew, kissed by the clay oven.

Sourdough, wild mushrooms, black truffle oil, aged Parmigiano.

Pulled Italian burrata, basil oil, balsamic pearls, micro greens.

Diced raw tuna, avocado, citrus emulsion, sesame crisps.

Hummus, baba ganoush, labneh, falafel, olives, warm pita.

Hyderabadi-style fried chicken with curry leaves & green chilli.

Chef's choice — steamed and pan-seared, with three house dips.

New Zealand lamb, 24-hour marination, charred over coal, mint chutney.

Cream-cheese marinated chicken supreme, smoked finish.

Cottage cheese batons, three-layer marinade, bell peppers, onion.

Tandoor-roasted prawns in pickle-spiced yogurt marinade.

Whole pomfret marinated in chef's coastal masala, fired whole.

Stuffed baby potatoes, paneer & nut filling, mint glaze.

Long-grain basmati, hand-cut meat, sealed-pot dum cooking; served with raita & mirchi ka salan.

Tandoori chicken simmered in tomato, fenugreek, cashew, cream.

Tender lamb in mathania chilli & ratan jot infused gravy.

Black lentils, slow-cooked 12 hours over low flame with butter & cream.

Cottage cheese in onion-tomato gravy, kasoori methi, butter.

Boneless chicken in fenugreek-cream gravy, mild & aromatic.

Saffron rice with seasonal vegetables, slow-cooked Awadhi style.

Truffle naan, garlic naan, butter roomali, laccha paratha (4 pc).

Carnaroli rice, porcini, parmesan, finished with fresh black truffle.

Penne tossed in truffle cream, grana padano, cracked pepper.

Atlantic sea bass, lemon butter, asparagus, herb oil.

Three petite sliders, caramelised onions, smoked cheddar, brioche.

Sticky gochujang chicken, jasmine rice, kimchi, sesame.

Wok-tossed rice noodles, tamarind, peanuts, lime.

Shawarma chicken, garlic toum, pickled veg, saffron rice.

Olive oil, slow-toasted garlic, chilli flakes, parsley.

San Marzano tomato, fior di latte, fresh basil, EVOO.

Mozzarella, porcini, black truffle oil, rocket, parmesan shavings.

Tandoori-marinated paneer, onions, mint chutney swirl.

Four-cheese blend — mozzarella, gorgonzola, fontina, parmesan.

Basil pesto base, tiger prawns, mozzarella, lemon zest.

Belgian chocolate fondant, salted caramel, 24k edible gold flake.

Espresso-soaked ladyfingers, mascarpone, dark cocoa veil.

Slow-baked saffron custard, torched sugar shell.

New York cheesecake, gulab jamun, rose syrup drizzle.

Saffron-pistachio milk cake soaked in rabri.

Crushed baklava, pistachio gelato, rose syrup.

Mango, kesar-pista and rose kulfi with rose vermicelli.

Espresso, slow-steamed milk, Kashmiri saffron, rose petals.

Belgian dark chocolate, edible gold, hand-whipped cream.

Double-shot espresso, premium tonic, cardamom citrus peel.

Cold-smoked vanilla, micro-foam milk, cocoa veil.

Single-estate Assam, fresh-pounded spices, served in copper.

Hung curd, Kashmiri saffron, pistachio, cardamom.

Lime, mint, brown sugar, soda — finished with rose syrup.

Cold-pressed cucumber, mint, lemon, hint of black salt.

Ask your server for today's seasonal selection.