Our Menu

Cottage cheese cubes marinated in hung curd, charred in a clay tandoor with bell peppers and onions.

Crispy fried wings tossed in a fiery Chettinad spice rub with fresh curry leaves and dried red chillies.

Thin-sliced onions in a spiced chickpea batter, fried until golden and served with green chutney and tamarind dip.

Jumbo tiger prawns marinated in a coastal masala of coconut, turmeric and chilli, pan-fried on cast iron.

A light, tangy South Indian tomato-pepper broth with tamarind and fresh coriander — perfect to begin any meal.

Boneless Basa fillets marinated with carom seeds, mustard oil and yoghurt, grilled over charcoal for smoky perfection.

Tender chicken in a silky tomato-cashew gravy infused with star anise, kalpasi, and marathi mokku — a Chettinad masterpiece.

Black lentils slow-cooked for 18 hours with cream, butter, and aromatic spices — deeply rich and velvety.

Slow-braised lamb shanks in a Kashmir-style sauce of Kashmiri chilli, fennel seeds, and whole garam masala.

Soft paneer cubes nestled in a luscious spinach and mustard-leaf gravy, finished with fresh cream and ginger.

Tiger prawns in a delicate coconut milk broth with green chillies, turmeric, and fresh curry leaves — light, fragrant, coastal.

Paper-thin 12-hour fermented crepe, lavished with pure ghee and filled with Mysore-style potato masala. Served with sambar & chutneys.

Slow-cooked basmati layered with saffron-marinated chicken, fried onions, and our 22-spice blend — sealed in dough crust and dum-baked.

The legendary Ambur-style biryani with fresh garden vegetables, dried plums, and the signature short-grain seeraga samba rice.

Slow-cooked mutton with bone, seeraga samba rice, and the rare Chettinad spice blend including kalpasi and marathi mokku.

The sacred South Indian lemon rice — turmeric-yellow, tempered with mustard seeds, peanuts, and fresh curry leaves. Simple, soul-satisfying.

Soft leavened bread baked in clay tandoor, brushed with hand-churned white butter and fresh garlic. Three pieces per serving.

Flaky, layered flatbread made with maida, cooked on a griddle and beaten to create the signature honeycomb texture. Served with salna.

Whole wheat flatbread stuffed with spiced potato, served with fresh curd, green chutney, and a dollop of white butter.

Deep-fried golden puffed breads served alongside a fragrant potato sabzi — a timeless Indian breakfast favourite at any hour.

Thick, creamy yoghurt blended with real Alphonso mango pulp, a pinch of cardamom, and topped with dried rose petals.

The legendary Tamil Nadu filter kaapi — freshly ground Arabica-Robusta blend, brewed strong and served frothy in a traditional steel tumbler.

Hand-churned buttermilk seasoned with ginger, green chilli, asafoetida, and curry leaves — cooling, digestive, and deeply refreshing.

A house-made rose syrup and cold water blend with swollen sabja seeds (basil seeds), lemon, and a pinch of black salt.

Our signature fusion dessert — a warm soufflé inspired by gulab jamun, served with cardamom crème anglaise and edible gold leaf.

Handcrafted in-house from fresh tender coconuts — silky, light, and subtly sweet, served in a coconut shell with coconut chips.

Slow-cooked rice pudding with full-fat milk, saffron, rose water, pistachio, and silver leaf — the South Indian payasam elevated to fine dining.

The legendary Tirunelveli halwa — glossy, amber-coloured wheat pudding cooked with generous ghee, cashews, and cardamom over four hours.