The menu spans North and South Indian traditions, street food, a signature tandoor selection, desserts and a premium beverage programme, engineered for both a memorable dine-in experience and efficient central production.

Menu architecture

• North Indian — Butter Chicken, Chicken Tikka Masala, Lamb Rogan Josh, Dal Makhani, Palak Paneer, Garlic Naan, Tandoori Chicken and Seekh Kebabs.
• South Indian — Masala Dosa, Chicken Chettinad, Fish and Prawn Curries, Idli, Sambar, Appam and Kerala Beef Curry, broadening regional authenticity.
• Street food & sharing — Pani Puri, Samosas, Pav Bhaji, Vada Pav, Kathi Rolls, Chaat platters and Bombay Sandwiches — an ‘Indian tapas’ format ideal for groups and higher basket sizes.
• Tandoor selection — Lamb Chops, Chicken and Paneer Tikka, King Prawns and Tandoori Vegetables from the open tandoor, the theatre of the restaurant.
• Desserts & beverages — Gulab Jamun, Rasmalai, Kulfi and modern fusions, alongside Masala Chai, speciality coffee, lassis, mocktails, premium wines and craft cocktails.

Menu and pricing architecture

Pricing sits in the premium fine-casual band, above casual chains and independent Indian eateries, but accessible enough for repeat rather than occasion-only visits. The menu is engineered across price tiers: sharing plates and street food drive footfall and group spend; signature curries and tandoor dishes carry the brand and margin; and the bar and beverage programme, chef’s-table and private-dining formats capture the highest-value occasions. Because production is centralised, seasonal menus, new dishes and price architecture roll out across every site simultaneously, a merchandising agility independent single-site operators cannot match, and a discipline that protects price integrity and avoids the discounting that erodes value formats.