Choose by craving, not by vocabulary.

Crisp golden pastry parcels filled with cumin-spiced potatoes and green peas, fried to order and served with chutney.

Thinly sliced onions bound in seasoned chickpea batter and fried into light, crackling fritters.

Cubes of soft paneer dipped in spiced chickpea batter and fried until the crust turns deep gold.

Crisped paneer tossed with bell pepper, onion and green chilies in a glossy, tangy Indo-Chinese sauce.

Batter-fried cauliflower florets glazed in a sweet-and-spicy garlic ginger sauce, finished with scallion.

Sweet corn kernels fried until crisp, then tossed with cracked black pepper and curry leaves.

A crushed samosa layered with chickpeas, cool yogurt, tamarind and mint chutneys, onion and crunchy sev.

Crisp-fried baby corn in a tangy garlic-ginger Indo-Chinese sauce with a gentle chili kick.

Golden fries tossed hot in our house chaat masala. Tangy, salty and a little smoky.

The South Indian classic. Boneless chicken marinated in red chili, ginger and garlic, fried crisp and tossed with curry leaves.

Crisp-fried chicken folded into a tangy Indo-Chinese sauce of garlic, ginger and soy.

Wok-tossed chicken with onion, bell pepper and green chilies in a sharp soy-chili glaze.

Boneless chicken marinated in South Indian spices and fried until deeply golden and juicy inside.

A Hyderabadi favorite. Strips of boneless chicken fried, then tossed with green chilies, mint and curry leaves.

Frenched chicken wings marinated overnight, fried crisp and coated in a bright, spicy glaze.

Wings marinated in yogurt and tandoori spices, roasted until the edges char and blister.

Slow-cooked goat tossed dry with roasted coconut, black pepper and Mangalorean spices.

Tender lamb sautéed with onion and curry leaves under a generous hit of cracked black pepper.

Shrimp seared hot and fast with fresh ginger, garlic and slit green chili.

The Hyderabadi specialty. Crisp fish fritters tossed with yogurt, chili and curry leaves.

Yellow lentils simmered soft and finished tableside-hot with a sizzling tempering of cumin, garlic and ghee.

Vegan on request: tempered in oil instead of ghee

Black lentils and kidney beans slow-simmered overnight with butter and cream until velvety.

House-made paneer in a silky tomato gravy, rich and creamy with butter. Lightly sweet and mild.

Tandoor-charred paneer in a creamy spiced tomato gravy with sweet pepper and onion.

Potato and cauliflower cooked dry with turmeric, cumin and ginger until the edges catch and caramelize.

Fresh okra sliced thin and pan-fried crisp-edged, never soft, then tossed with grated coconut, peanuts and curry leaves.

Cubes of paneer folded into slow-cooked spinach with garlic, ginger and a swirl of cream.

Vegan on request: without cream or paneer

Chickpeas simmered in a tangy onion-tomato masala, brightened with dried mango powder.

Seasonal vegetables in a bold Chettinad gravy of freshly roasted spices, coconut and black pepper.

Soft paneer and potato dumplings resting in a rich, creamy gravy. Mild and indulgent.

Sweet green peas and paneer in a lightly spiced onion-tomato gravy.

Velvety tomato gravy finished with butter and cream. Rich, creamy and always a crowd-pleaser. Mild.

Tandoor-charred pieces simmered in a creamy spiced tomato gravy. Our most-ordered curry.

The chef's signature. Boneless chicken in a deeply spiced onion gravy, cooked down slow.

A fiery South Indian gravy built on roasted coconut, fennel and cracked black pepper. Hot.

Slow-cooked spinach with garlic and ginger, smoothed out with cream.

Mild and fragrant. A gentle, rich creamy gravy of yogurt and warm whole spices. Our least spicy curry.

Goan-style, hot and tangy with vinegar, dried red chilies and plenty of garlic. Our spiciest.

Bone-in goat slow-cooked until it falls from the bone, in a robust onion-tomato masala.

Tender lamb simmered in a rich, aromatic gravy of onion, tomato and toasted whole spices.

Royal-style and luxurious. Rich, creamy and saffron-scented with warm spices. Mild.

Goat +$2 · lamb +$3 only

Long-grain basmati layered with chili-spiced Paneer 65, fried onion and fresh mint.

Fragrant basmati layered with our signature Chicken 65, chili, curry leaf and crisp fried onion.

The chef's biryani. Boneless chicken slow-cooked with basmati, saffron and whole spices, sealed and steamed.

Finished hard on the pan for smoky, crisp-edged grains and a deeper, darker flavor.

Goat or lamb +$1

Warm naan folded taco-style around spiced filling with onion, cilantro and mint chutney.

Paneer +$1 · chicken +$1 · lamb +$2 · shrimp +$2

Tandoori naan base with spiced tomato sauce, melted cheese and red onion.

Paneer +$1 · chicken +$2

Soft leavened flatbread slapped onto the tandoor wall and baked to order.

Fresh tandoor naan brushed generously with melted butter.

Naan pressed with fresh minced garlic and cilantro before it hits the tandoor.

Studded through with green chilies for a sharp, fiery bite. Not for the timid.

Tender boneless chicken in a mild, creamy tomato gravy. No heat at all, built for little ones.

Soft stir-fried noodles with vegetables, lightly seasoned.

Egg +$1 · chicken +$2

Crispy chicken nuggets served with a side of fries.

An extra basket of golden fries.

Warm milk dumplings soaked through with rose and cardamom syrup.

With vanilla ice cream +$1

Soft cheese discs resting in chilled saffron-cardamom cream, scattered with pistachio.

Warm chocolate brownie with a scoop of vanilla ice cream melting over the top.

Chilled and creamy, set on a buttery biscuit base and finished with a sweet mango pulp drizzle.

Sweet yogurt blended thick with ripe mango and a whisper of cardamom.

Black tea simmered with milk, cardamom, ginger and warm spices.

Freshly brewed, hot and strong.

Freshly brewed and poured over ice.

Assorted chilled sodas.

Chilled bottled water.