Chosen, not accumulated.

Whole or half, char-blistered skin, juices kept honest by real heat.

Buttery, boneless party bites — pick your heat: Mehfil, Jashn or Junoon.

Cream-softened chicken kissed by ember char — gentle, smoky, quietly rich.

Hand-pressed chicken seekh, spiced through and fired over open flame.

House special: ember-roasted chicken folded through a deep, slow rogan gravy.

Tangy, fire-licked fish — tamarind sourness sharpened against proper char.

Crisp golden fish fingers, clean-flavoured, made for unapologetic dipping.

Masala-crusted fish charred hard outside, tender and steaming within.

Mutton simmered patiently in a deep, slow-layered rogan gravy.

Slow-drawn mutton broth — light-bodied, deep-flavoured, quietly restorative.

Black-pepper mutton bites, seared hot — bold, dry-style, unapologetic.

Saffron-soaked gulab jamun — warm, fragrant, unhurriedly sweet.

Slow-reduced payasam, creamy and cardamom-warm, finished with toasted nuts.

Stewed apricots under cool cream — a bittersweet, amber-bright ending.