The menu

दही पूरी

Crisp puris, spiced potato, sweet yoghurt, tamarind and mint chutneys, sev.

Beetroot and peanut patties on hung-curd raita with pickled onion.

Chettinad-style dry-roasted chicken, curry leaves, black pepper.

Street-style omelette, green chilli, coriander, buttered pav.

Batter-fried prawns, Mumbai fishermen style, with kokum mayo.

पनीर टिक्का

Malai-marinated cottage cheese, peppers and onion, charred on the sizzler.

तंदूरी मुर्ग़

Half bird, overnight yoghurt and Kashmiri chilli marinade, lemon, onion.

Sweetcorn and green pea kebabs, smoked over coal.

Hand-minced mutton, ginger, green chilli and mint on the skewer.

Whole pomfret in ajwain and carom marinade.

मुर्ग़ मखनी

Tandoor-charred chicken in tomato, butter and fenugreek gravy.

दाल चूल्हा

Black lentils simmered overnight on the dying embers, finished with cream.

Cottage cheese in onion, tomato and cashew gravy.

Rajasthani mutton curry with smoked Mathania chillies.

Seer fish, coconut milk, kokum and curry leaves.

Fire-roasted aubergine mashed with onion, tomato and mustard oil.

बिरयानी

Kacchi-style: raw marinated mutton and aged basmati cooked together, dum-sealed.

Saffron, fried onion and mint, with mirchi ka salan and raita.

Seasonal vegetables, whole spices and rose water.

Basmati tempered with cumin and ghee.

दोसा

Paper-thin crêpe, roasted in ghee, with sambar and three chutneys.

Red chilli-garlic chutney, potato palya.

Lacy rice hoppers with a mild coconut vegetable stew.

From the tandoor wall, brushed with butter.

Garlic, coriander, a little green chilli.

Flaky, many-layered whole-wheat bread.

Gram flour and whole wheat, ajwain and onion.

गुलाब जामुन

Fried to order, soaked in cardamom syrup, served warm.

Soft cheese dumplings in saffron milk, pistachio.

Slow-cooked carrot, khoya and ghee. Winter only.

कुल्हड़ चाय

Masala chai, boiled the long way, poured into a clay cup.

Thick churned yoghurt, a little rose.

Fresh lime, black salt, sweet or salted.

Tart, deep red and cooling.