Makai Shorba, Charred corn, Californian almond puree, cardamom$9.00A North Indian-inspired corn soup enriched with almond puree and cardamom. Slow simmering creates a creamy and nutty sweetness balanced by gentle spice.
Chicken Shorba, Chicken bone broth, cream, fried onion, mild garam masala$10.00Rooted in Mughal kitchens, this broth uses chicken bones simmered with cilantro stem and garam masala. Cream and fried onion lend richness, making it hearty yet delicate.
8 hour Hyderabadi Marag, Slow cooked lamb, fresh black pepper, almond puree$10.00A regal lamb broth from Hyderabad, traditionally slow-cooked for depth. Black pepper, safron, and almond puree add warmth and depth to this restorative soup.
Makai Shorba, Charred corn, Californian almond puree, cardamom$9.00A North Indian-inspired corn soup enriched with almond puree and cardamom. Slow simmering creates a creamy and nutty sweetness balanced by gentle spice.
Chicken Shorba, Chicken bone broth, cream, fried onion, mild garam masala$10.00Rooted in Mughal kitchens, this broth uses chicken bones simmered with cilantro stem and garam masala. Cream and fried onion lend richness, making it hearty yet delicate.
8 hour Hyderabadi Marag, Slow cooked lamb, fresh black pepper, almond puree$10.00A regal lamb broth from Hyderabad, traditionally slow-cooked for depth. Black pepper, safron, and almond puree add warmth and depth to this restorative soup.
Chaat
Ragra Pattice, Edamame and green peas tikki, white vatana, chutney$17.00Our version of the popular hot chaat. Spiced edamame and green peas cutlet is topped on traditional white vatana curry, served with sweet and spiced chutney and an inhouse spice blend.
Ragra Pattice, Edamame and green peas tikki, white vatana, chutney$17.00Our version of the popular hot chaat. Spiced edamame and green peas cutlet is topped on traditional white vatana curry, served with sweet and spiced chutney and an inhouse spice blend.
Small Plates
Nadru Chips$17.00From Kashmir’s lotus ponds, nadru (lotus stem) is sliced thin and fried until crisp. Its earthy sweetness and delicate crunch make it a prized snack across the valley.
Chowpati Corn Ribs, Achari butter, thecha ranch$17.00Inspired by Mumbai’s grills-at-the-beach culture, corn ribs are charred and slathered with a pickled butter. Thecha ranch adds a fiery Maharashtrian punch to this playful plate.
Dahi Ke Kebab, Hung yogurt, Zucchini flowers, cranberry chutney$25.00A Mughal-era delicacy where hung yogurt is mildly spiced, stuffed in zucchini flowers and shallow-fried. Creamy inside with a crisp shell, it showcases a tangy richness with subtle spice.
Chicken Ghee Roast, Clarified butter, fennel, tamarind, jaggery$20.00A fiery, tangy, and rich Indian dish from the coastal town of Kundapur in Karnataka, India.
Malai Gola Kebab, Soft chicken kofta, cardamom cream$23.00Lucknow’s kebab tradition re-imagined, ground chicken koftas enriched with cream, fried onion and saffron. Pan grilling yields a melt-in-mouth texture with creamy cardamom sauce.
Safar KFC, Karuveppilai Fried Chicken, kurry leaf podi, 65 Japanese mayo$23.00Kurryleaf Fried Chicken, a South Indian twist on fried chicken, coated in curry leaf podi and crisp-fried. Served with spiced kewpie mayo.
Kheema Shashlik, Spiced lamb mince, tahini sauce$25.00A Persian-inspired skewer of spiced minced meat grilled over an iron griddle. Smoky, bold, and robust.
Nadru Chips$17.00From Kashmir’s lotus ponds, nadru (lotus stem) is sliced thin and fried until crisp. Its earthy sweetness and delicate crunch make it a prized snack across the valley.
Chowpati Corn Ribs, Achari butter, thecha ranch$17.00Inspired by Mumbai’s grills-at-the-beach culture, corn ribs are charred and slathered with a pickled butter. Thecha ranch adds a fiery Maharashtrian punch to this playful plate.
Chicken Ghee Roast, Clarified butter, fennel, tamarind, jaggery$20.00A fiery, tangy, and rich Indian dish from the coastal town of Kundapur in Karnataka, India.
Malai Gola Kebab, Soft chicken kofta, cardamom cream$23.00Lucknow’s kebab tradition re-imagined, ground chicken koftas enriched with cream, fried onion and saffron. Pan grilling yields a melt-in-mouth texture with creamy cardamom sauce.
Safar KFC, Karuveppilai Fried Chicken, kurry leaf podi, 65 Japanese mayo$23.00Kurryleaf Fried Chicken, a South Indian twist on fried chicken, coated in curry leaf podi and crisp-fried. Served with spiced kewpie mayo.
Kheema Shashlik, Spiced lamb mince, tahini sauce$25.00A Persian-inspired skewer of spiced minced meat grilled over an iron griddle. Smoky, bold, and robust.
Dahi Ke Kebab, Hung yogurt, Zucchini flowers, cranberry chutney$25.00A Mughal-era delicacy where hung yogurt is mildly spiced, stuffed in zucchini flowers and shallow-fried. Creamy inside with a crisp shell, it showcases a tangy richness with subtle spice.
Charcoal Barbeque
Brocolli Cream Cheese Kebab, Chedar, cardamom, mild chilies$22.00Broccoli florets are generously coated with a cardamom infused cheese marinade and grilled in the tandoor till tender. Mild chilies add warmth to this creamy vegetarian kebab.
Pasanda Paneer Ajwaini Kebab, Cheese filled, spicy yogurt, carom seeds$23.00A Mughal-inspired pasanda style paneer stuffed with cheese and marinated in ajwain flavoured yogurt. Charcoal grilling imparts smoky depth, balanced by mint chutney.
Tandoori Avocado, HAS avocado, Kolkata khajoor chutney, feta reduction$23.00A modern twist where creamy avocado is charred in a tandoor, paired with a zesty date-tomato chutney and feta reduction.
Burnt Chili Chicken Lollypops, Vinegar soaked dry chilies, garlic, cilantro$23.00A fiery Indo-Chinese street-food staple, chicken wings are marinated with vinegar-soaked chilies. Charcoal grilling intensifies the smoky heat.
Khansama Murgh Kebab, Boneless chicken, turmuric, yogurt, cream, kasuri methi$25.00A khansama is a traditional Indian cook who played a central role in aristocratic and colonial kitchens. Khansama kebab is a blend of home made kebab spices, turmuric and yogurt, ehanced with dry methi leaves.
Texas Chicken Kebab, Chicken tikka, hot sauce$25.00Classic chicken tikka meets American hot sauce. Boneless chicken grilled over coal and tossed with a creamy Buffallo sauce, making this kebab, smoky, spicy and tangy, a bold fusion of two barbecue cultures.
Bihari Barrah Chaap, Lamb chops, yogurt , Bihari garam masala, poppy seeds$28.00Rustic lamb chops marinated in yogurt and poppy seeds, spiced with Bihari garam masala. Charcoal grilling gives them a smoky, earthy punch.
Sarson Jhinga, Grain mustard, yogurt, lemon$26.00Mustard-marinated prawns grilled till charred. Yogurt and lemon balance the pungency, creating a bold coastal flavour.
Barbeque Salmon Tikka, Yogurt marination, flat leaf parsley, oregano, rosemary$28.00Atlantic salmon fillet marinatd overnight in a creamy yogurt, enhanced with fine herbs and mild spiced. Chargrilled
Half$24.00
Full$40.00
Brocolli Cream Cheese Kebab, Chedar, cardamom, mild chilies$22.00Broccoli florets are generously coated with a cardamom infused cheese marinade and grilled in the tandoor till tender. Mild chilies add warmth to this creamy vegetarian kebab.
Pasanda Paneer Ajwaini Kebab, Cheese filled, spicy yogurt, carom seeds$23.00A Mughal-inspired pasanda style paneer stuffed with cheese and marinated in ajwain flavoured yogurt. Charcoal grilling imparts smoky depth, balanced by mint chutney.
Tandoori Avocado, HAS avocado, Kolkata khajoor chutney, feta reduction$23.00A modern twist where creamy avocado is charred in a tandoor, paired with a zesty date-tomato chutney and feta reduction.
Burnt Chili Chicken Lollypops, Vinegar soaked dry chilies, garlic, cilantro$23.00A fiery Indo-Chinese street-food staple, chicken wings are marinated with vinegar-soaked chilies. Charcoal grilling intensifies the smoky heat.
Khansama Murgh Kebab, Boneless chicken, turmuric, yogurt, cream, kasuri methi$25.00A khansama is a traditional Indian cook who played a central role in aristocratic and colonial kitchens. Khansama kebab is a blend of home made kebab spices, turmuric and yogurt, ehanced with dry methi leaves.
Texas Chicken Kebab, Chicken tikka, hot sauce$25.00Classic chicken tikka meets American hot sauce. Boneless chicken grilled over coal and tossed with a creamy Buffallo sauce, making this kebab, smoky, spicy and tangy, a bold fusion of two barbecue cultures.
Bihari Barrah Chaap, Lamb chops, yogurt , Bihari garam masala, poppy seeds$28.00Rustic lamb chops marinated in yogurt and poppy seeds, spiced with Bihari garam masala. Charcoal grilling gives them a smoky, earthy punch.
Sarson Jhinga, Grain mustard, yogurt, lemon$26.00Mustard-marinated prawns grilled till charred. Yogurt and lemon balance the pungency, creating a bold coastal flavour.
Barbeque Salmon Tikka, Yogurt marination, flat leaf parsley, oregano, rosemary$28.00Atlantic salmon fillet marinatd overnight in a creamy yogurt, enhanced with fine herbs and mild spiced. Chargrilled
Bhatti Chicken Roast, Bhatti spice, yogurt chutney$24.00Punjab’s charcoal oven-style roasting uses spices and fresh herbs for overnight marination. Slow-roasted over charcoal, the chicken emerges smoky, juicy, and deeply spiced.
Mains
Aloo Gobi Simla Mirch, Stuffed peppers, spicy tomato curry$23.00Our version of the popular aloo gobi, stuffed in bell peppers and baked. Served on a bed of spicy tomato curry
Jalferezi Vegetables, Seasonal vegetables, chilies, onion curry. Classic$25.00Assorted vegetables tossed with freshly ground spices in a onion-tomato curry with fresh cilantro.
Akhroti Kofta Curry, Silky tomato curry, cashew paste, meetha attar, cardamom$26.00Walnut-studded dumplings simmered in silky tomato-cashew curry. Mughal-inspired, perfumed with cardamom and meetha attar, indulgent yet delicate.
Saag Buratta, Italian creamy cheese, fried garlic, seasonal greens$28.00A playful fusion of garlicky spinach with Italian burrata. Creamy spinach curry contrasts tangy cheese, marrying rustic and refined.
Murgh Badami Khaas, Chicken kheema, baked chicken breast, Mughlai tomato curry$28.00A Mughal-inspired tandoor cooked chicken breast stuffed with chicken kheema placed on a tomato-almond curry.
Lagan Ka Murgh, Mint and coriadner curry, boneless chicken$28.00This creamy green chicken curry, cooked in mustard oil is a Hyderabadi wedding staple, cooked in a "lagan", a traditional, heavy-bottomed cooking vessel.
Safar Murgh Makhmali, Silky makhani curry, cashew, dry fenugreek, cardamom$28.00A silky chicken makhani, enriched with cashew and fenugreek. Creamy, mellow, and aromatic, a Nawabi indulgence.
Rogan Josh, Specility from Kashmir. Lamb, yogurt, spices$30.00A rich, aromatic curry that from Kashmir in northern India, beloved for its deep red color and fragrant spices. "Rogan" translates to oil, and "Josh" means heat or passion, together, creating a dish cooked in oil at intense heat, with a lot of passion.
Rajasthani Junglee Maas, Ghee, dry chilies, garlic$30.00A rustic Rajasthani dish with origins in the royal hunting expeditions of the past. Translates to "jungle meat", historically cooked with minimal ingredients, like ghee, red chilies, salt and game meat.
Malai Nalli Korma, Slow cooked lamb shanks, cashew curry, kasuri methi$36.00From the royal kitchens of India, lamb shanks braised in creamy white curry with kasuri methi, fried onion and cardamom. Mild spices and yogurt create a velvety, regal dish.
Macchli Methi Tamatar, Mahi Mahi, fresh fenugreek salan$32.00Mahi Mahi is gently cooked in a cashew curry enhanced with cilantro and fresh and dry fenugreek in this aromatic fish curry with a hint of tomatoes.
Goan Prawn Curry, Coriander seeds, cumin, dry chilies, tamarind$36.00A coastal Goan staple, prawns simmered in coconut-tamarind curry. Tangy, spicy, and deeply aromatic. Best with steamed rice.
Short Ribs Nihari, Beef broth, mild spices$36.00A Mughal breakfast stew, beef ribs simmered overnight in spiced broth. Smoky, hearty, and restorative.
Aloo Gobi Simla Mirch, Stuffed peppers, spicy tomato curry$23.00Our version of the popular aloo gobi, stuffed in bell peppers and baked. Served on a bed of spicy tomato curry
Jalferezi Vegetables, Seasonal vegetables, chilies, onion curry. Classic$25.00Assorted vegetables tossed with freshly ground spices in a onion-tomato curry with fresh cilantro.
Akhroti Kofta Curry, Silky tomato curry, cashew paste, meetha attar, cardamom$26.00Walnut-studded dumplings simmered in silky tomato-cashew curry. Mughal-inspired, perfumed with cardamom and meetha attar, indulgent yet delicate.
Saag Buratta, Italian creamy cheese, fried garlic, seasonal greens$28.00A playful fusion of garlicky spinach with Italian burrata. Creamy spinach curry contrasts tangy cheese, marrying rustic and refined.
Murgh Badami Khaas, Chicken kheema, baked chicken breast, Mughlai tomato curry$28.00A Mughal-inspired tandoor cooked chicken breast stuffed with chicken kheema placed on a tomato-almond curry.
Lagan Ka Murgh, Mint and coriadner curry, boneless chicken$28.00This creamy green chicken curry, cooked in mustard oil is a Hyderabadi wedding staple, cooked in a "lagan", a traditional, heavy-bottomed cooking vessel.
Safar Murgh Makhmali, Silky makhani curry, cashew, dry fenugreek, cardamom$28.00A silky chicken makhani, enriched with cashew and fenugreek. Creamy, mellow, and aromatic, a Nawabi indulgence.
Rogan Josh, Specility from Kashmir. Lamb, yogurt, spices$30.00A rich, aromatic curry that from Kashmir in northern India, beloved for its deep red color and fragrant spices. "Rogan" translates to oil, and "Josh" means heat or passion, together, creating a dish cooked in oil at intense heat, with a lot of passion.
Rajasthani Junglee Maas, Ghee, dry chilies, garlic$30.00A rustic Rajasthani dish with origins in the royal hunting expeditions of the past. Translates to "jungle meat", historically cooked with minimal ingredients, like ghee, red chilies, salt and game meat.
Malai Nalli Korma, Slow cooked lamb shanks, cashew curry, kasuri methi$36.00From the royal kitchens of India, lamb shanks braised in creamy white curry with kasuri methi, fried onion and cardamom. Mild spices and yogurt create a velvety, regal dish.
Macchli Methi Tamatar, Mahi Mahi, fresh fenugreek salan$32.00Mahi Mahi is gently cooked in a cashew curry enhanced with cilantro and fresh and dry fenugreek in this aromatic fish curry with a hint of tomatoes.
Goan Prawn Curry, Coriander seeds, cumin, dry chilies, tamarind$36.00A coastal Goan staple, prawns simmered in coconut-tamarind curry. Tangy, spicy, and deeply aromatic. Best with steamed rice.
Short Ribs Nihari, Beef broth, mild spices$36.00A Mughal breakfast stew, beef ribs simmered overnight in spiced broth. Smoky, hearty, and restorative.
Rice and Biryani
Steamed Rice$6.00The simplest staple across India, steamed basmati rice is fluffy and neutral. It acts as the canvas for curries and dals, absorbing spice and aroma.
Jeera Rice$8.00A North Indian classic where rice is tempered with cumin seeds in ghee. Fragrant, earthy, and light, it’s a comforting everyday preparation.
Bagara Rice, Mint, ginger, cilantro, cardamom$10.00Hyderabadi speciality. Bagar translates to tempering, is an aromatic dum rice preparation without any vegetables or strong spices.
Vegetable Pulao$15.00Assorted vegetables tossed in basmati rice with cumin and fresh coriander.
Vegetable Parda Biryani, Seasonal vegetables, basmati rice, mint, spices$28.00American corn, green peas, beans and seasonal vegetables layered with spiced rice. Steamed and finished on dum.
Chicken Berry Pulao, Parsi speciality, Iranian zereskh berries, yogurt$32.00A Parsi specialty from Mumbai, rice cooked with zereskh berries and yogurt-marinated chicken. Sweet-sour berries balance the savory richness.
Steamed Rice$6.00The simplest staple across India, steamed basmati rice is fluffy and neutral. It acts as the canvas for curries and dals, absorbing spice and aroma.
Jeera Rice$8.00A North Indian classic where rice is tempered with cumin seeds in ghee. Fragrant, earthy, and light, it’s a comforting everyday preparation.
Bagara Rice, Mint, ginger, cilantro, cardamom$10.00Hyderabadi speciality. Bagar translates to tempering, is an aromatic dum rice preparation without any vegetables or strong spices.
Vegetable Pulao$15.00Assorted vegetables tossed in basmati rice with cumin and fresh coriander.
Vegetable Parda Biryani, Seasonal vegetables, basmati rice, mint, spices$28.00American corn, green peas, beans and seasonal vegetables layered with spiced rice. Steamed and finished on dum.
Chicken Berry Pulao, Parsi speciality, Iranian zereskh berries, yogurt$32.00A Parsi specialty from Mumbai, rice cooked with zereskh berries and yogurt-marinated chicken. Sweet-sour berries balance the savory richness.
Lentils
Double Dal Tadka, Split lentils, turmuric, lemon, curry leaves$18.00A homestyle preparation of split lentils tempered with curry leaves and lemon. Bright, tangy, and comforting, everyday Indian soul food.
Double Dal Tadka, Split lentils, turmuric, lemon, curry leaves$18.00A homestyle preparation of split lentils tempered with curry leaves and lemon. Bright, tangy, and comforting, everyday Indian soul food.
Roti$5.00Plain
Butter$5.00
Multiseed Roti$6.00Plain
Butter$6.00
Naan
Plain$6.00
Butter$6.00
Garlic$6.00
Sesame$6.00
Laccha Methi Paratha, Kasuri methi$7.00Layered paratha enriched with fenugreek leaves. Flaky, earthy, and buttery, it’s a Punjabi winter staple.
Laccha Paratha, Chili, garlic, butter$7.00Classic layered bread, crisp outside and soft inside. Garlic and chili butter add boldness.
Roomali Roti$7.00Traditional, extremely thin Indian flatbread, soft enough to be folded like a handkerchief, often called "handkerchief bread".
Kashmiri Naan, Paneer, dry fruits, chedar, raisins, apricot$8.00Stuffed with paneer, dry fruits, and apricot. Sweet, rich, and festive, it reflects Kashmiri royal kitchens. Served with malai.
Cheese Chili Naan, Chedar, mozarella, chilies, cilantro$8.00A modern indulgence, naan stuffed with assorted cheese and chilies, tandoor cooked.
Bread Basket$12.00An assortment of India’s breads, offering variety in texture and flavour.
Sides
Lemon, Onion, Chili$3.00
Lemon, Onion, Chili$3.00
Raita$5.00Cooling yogurt side, spiced and mixed with vegetables. Bhurani style adds garlic, balancing heat from curries.
Raita
Vegetable$5.00
Bhurani$5.00
Dabba Meal (Lunch Only)
Vegetarian Dabba$55.00
Non Vegetarian Dabba$65.00
Dessert$10.00Ice cream, Check with your server for available flavours
Khoobani Ka Meetha, Mille feuille, citrus khoobani cream, praline crumble$15.00A Hyderabadi royal dessert of stewed apricots. Here re-imagined with mille-feuille layers, citrus cream, and praline crumble.
Phirni, Mango and Raspberry duet$15.00Traditional Indian and Kashmiri festive dessert made from ground rice cooked in milk and sugar
Mocha Tres Leches, South Indian Filter coffee and 53.1% Belgian chocolate$15.00Latin American classic, sponge cake soaked overnight in 3 types of milk, flavoured with filter coffee from India made with 70% beans and 30% chicory and premium Belgian chocolate.
Pistachio Lava Cake, Baked fresh on order. Kulfi$18.00A decadent hot chocolate and pistachio dessert, with a warm, gooey, rich and molten pistachio-chocolate center. Served with malai kulfi
Daulat Ki Chaat$18.00A Mughal-era winter delicacy from Old Delhi, milk froth whipped into airy clouds. Sweet, ethereal, and perfumed with saffron.
Vegetarian Dabba$55.00
Non Vegetarian Dabba$65.00
Indian Breads
Roti$5.00The everyday Indian flatbread, hand-rolled and cooked in the tandoor. Soft, nutty, and versatile, pairs with any curry.
Multiseed Roti$6.00A modern take blending whole and crushed pumpkin, papaya and sunflower seeds for a nutty depth. Healthful yet rustic, brushed with butter for richness.
Naan$6.00A Mughal-era bread baked in tandoor, fluffy and charred.
Laccha Methi Paratha, Kasuri methi$7.00Layered paratha enriched with fenugreek leaves. Flaky, earthy, and buttery, it’s a Punjabi winter staple.
Laccha Paratha, Chili, garlic, butter$7.00Classic layered bread, crisp outside and soft inside. Garlic and chili butter add boldness.
Roomali Roti$7.00Traditional, extremely thin Indian flatbread, soft enough to be folded like a handkerchief, often called "handkerchief bread".
Kashmiri Naan, Paneer, dry fruits, chedar, raisins, apricot$8.00Stuffed with paneer, dry fruits, and apricot. Sweet, rich, and festive, it reflects Kashmiri royal kitchens. Served with malai.
Cheese Chili Naan, Chedar, mozarella, chilies, cilantro$8.00A modern indulgence, naan stuffed with assorted cheese and chilies, tandoor cooked.
Bread Basket$12.00An assortment of India’s breads, offering variety in texture and flavour.
Dessert
Khoobani Ka Meetha, Mille feuille, citrus khoobani cream, praline crumble$15.00A Hyderabadi royal dessert of stewed apricots. Here re-imagined with mille-feuille layers, citrus cream, and praline crumble.
Phirni, Mango and Raspberry duet$15.00Traditional Indian and Kashmiri festive dessert made from ground rice cooked in milk and sugar
Mocha Tres Leches, South Indian Filter coffee and 53.1% Belgian chocolate$15.00Latin American classic, sponge cake soaked overnight in 3 types of milk, flavoured with filter coffee from India made with 70% beans and 30% chicory and premium Belgian chocolate.
Ice cream, Check with your server for available flavours$10.00
Pistachio Lava Cake, Baked fresh on order. Kulfi$18.00A decadent hot chocolate and pistachio dessert, with a warm, gooey, rich and molten pistachio-chocolate center. Served with malai kulfi
Daulat Ki Chaat$18.00A Mughal-era winter delicacy from Old Delhi, milk froth whipped into airy clouds. Sweet, ethereal, and perfumed with saffron.
Snacks
Onion Bhajiya, Crisp onion fritters, ginger, curry leaf, chutney$12.00A beloved Indian tea-time snack: thin onion slices dipped in spiced gram flour batter and deep-fried. Crispy, golden, and perfect with chutney or chai.
Batata Vada, Batter fried potato patty, garlic, chilies, chutney$12.00A popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty, flavoured with garlic and curry leaves, coated with chickpea flour and deep fried.
Sliders
Masala Omlette Slider, Onion, green chilies, cilantro, Japanese mayo$10.00Inspired by the Indian roadside masala omelette, this slider combines fluffy egg with onion, chilies, and cilantro. The Kewpie mayo adds a creamy-sweet balance to the spice.
Panini
Grilled Cheese and Avocado, Chundo, mint chutney, tomato$16.00Sweet Gujurati mango pickle and mint chutney add a fresh flavour to the classic grilled avocado panini.
The Gymkhana Grill, Creamy chicken, panini bread$18.00A nod to colonial-era club cuisine, this toastie features creamy chicken filling pressed in panini bread. Comforting, hearty, and subtly spiced.
Classic
Aerated Beverage$4.00
Bottled Water$4.00
Sparking Water$5.00
Fresh Lime Soda$5.00
Plain Chaas$6.00
Masala Chaas$6.00
Lassi
Salted Lassi$8.00
Mango Lassi$8.00
Kesar Kulfi Lassi$8.00
Coolers
Kokum Shockwave$8.00Sour kokum, green chillies, fresh mint leaves and rosted cumin, toped with sprite and soda
Sapphire Splash$8.00Age old classic beverage known for its striking blue hue and citrus notes
Tea-Riffic Peach$8.00Classic iced black tea with peach
Stack Attack Splash$8.00A layered beverage with flavours of blue curacao, mango, ginger and ginger ale
Tango With Mango$13.00Fresh blend of mangoes and passion fruit puree with fresh cream
Blood Brilliant$13.00A citrusy twist to classic Moscow Mule, flavoured with muddled ginger and bitter-sweet blood orange
Passion In Paradise$13.00Fresh coconut water with passionfruit, pineapple and soda
Spicy Guava Mary$13.00Pink guava juce blended with chillies, chaat masala and black salt
Green Apple-Tini$13.00Muddled mint and lime with green apple and carbonated water
Tropical Island Whisperer$13.00Lychee juice with vanilla ice cream and coconut cream
Kala Khatta Som Ras$15.00Muddled curry leaf, chilies and cilantro with mixed berries, soda and sprite
Razzmatazz Thandai$15.00Festive drink with nuts, cardamom, black pepper and poppyseeds, enhanced with tart raspberry
Nutty Berry Bliss$15.00Surprisingly refreshing combination of strawberry and almond with a hint of lychee and orange
Himalayan Saga$15.00Muddled coriander, fresh raw mango, mint and ginger with carbonated fizz