Dine as emperors once did. Dum biryani sealed with dough, slow-cooked korma, charcoal kebabs and saffron desserts, served in a hall of gold and emerald.
Reserve a TableRoyal Menu
Aged basmati, saffron, tender lamb, sealed in copper.
$26
Lamb slow-cooked in almonds, cream and whole spices.
$24
Seekh, boti and malai tikka from the charcoal tandoor.
$32
Rose-scented rice pudding with golden gulab jamun.
$12Our recipes were handed down by khansamas of the Mughal kitchens, where a single dish could take two days to prepare. We keep that patience alive: spices ground by hand, meats marinated overnight and every biryani sealed with dough and cooked on slow embers.
Book the Banquet HallOpen daily, 6 pm – midnight. Banquet hall available for weddings, mehndi and private events up to 300 guests.
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