Dinner Menu

To Start

Something to begin the evening while you settle in.

• Papadams $8 Three chutneys · tamarind · mint · onion relish Crisp house papadams served with Chef Prasad’s trio of chutneys.
• Bread Service with Butters $8 Tandoor-fired naan · compound butters Tandoor-kissed naan with roasted garlic-fenugreek butter and green chutney cultured butter.

Small Plates

• Ghee Aloo Tikki Chaat Chef’s Play $16 Finished at the table Ghee roasted baby potato croquette, sun-dried peas, tamarind & date molasses, fresh pomegranate, chaat masala chip, micro cilantro. Mumbai’s streets, elevated for the room.
• Jhal Muri Chef’s Play $14 Finished at the table · puffed rice · mustard oil · house spice Chef Prasad’s signature take on Kolkata’s beloved street snack, assembled tableside. Crisp puffed rice tossed with diced tomato, cucumber, spicy crispy chana and mung dal, and a drizzle of raw mustard oil — finished with a house blend of roasted coriander, cumin, amchur, black salt, and pepper, and a generous squeeze of fresh lime. Peanuts on request.
• Konkan Crab $28 Wok-fired vermicelli · clarified butter · Malabar pepper · curry leaf Wok-fired Southern Indian vermicelli, jumbo lump crab, clarified butter, mustard seeds, Malabar pepper, curry leaf, Chaokoh coconut. India’s seafood coast on a plate.
• Lamb Chops — Double Cut (2 Pcs) Table Favorite $35 Domestic lamb · Frenched · raw papaya marinade · Amarillo sauce Frenched rack chops in three-spice paste, tandoor-fired until charred at the bone and blush at the center. Kashmiri chili glaze, Amarillo sauce, Kasundi.
• Manchurian — Cauliflower or Shrimp Indo-Chinese · garlic · scallion · chili sauce Crispy cauliflower florets or shrimp, wok-tossed in a bold garlic-cilantro-scallion sauce with sweet chili and soy. The beloved Indo-Chinese classic, done with seriousness.
  • Cauliflower $18
  • Shrimp $22
• Royal Rani Kachori Signature $19 Finished at the table · beetroot-yogurt · crowned with edible gold Flaky saffron semolina puff, spiced urad dal, chickpeas, boiled potato, boondi, beet-whipped yogurt, tamarind chutney, crispy sev, crowned with edible gold.
• Mirchi Bhajia $19 Stuffed chili poblano · chickpea batter · Amarillo aioli Fire roasted Poblano chili, charred paneer in ajwain gram-flour batter, fried to a shattering crisp. Mole Amarillo, salsa macha crunch. Chef Prasad’s ode to India & Mexico.
• Murgh Boti — On Skewers $19 Hyderabadi · Kachri marinade · coal kissed Chicken thighs marinated overnight in kachri, dum spices, and coal-smoked ghee, charred in our 900° tandoor until blistered at the edges and juicy within. Green chutney, pickled shallots.
• Chicken 65 $19 South Indian · curry leaf · pickled onions A South Indian icon. Crispy fried chicken tossed in a bold masala of curry leaves, dried chilies, and red-rich spices. Finished with pickled onions, garlic chips, crispy curry leaves, and micro greens.
• Prawns — Head On $29 Coastal Karnataka · coconut-pepper · curry leaf oil Head-on prawns in Mangalorean spice, grilled on open fire. Curry leaf oil, coconut crème turmeric reduction, charred lime. Crack it, suck it, savor it.

Tasting Platters

As appetizer, for the table to share.

Can’t decide? Let Chef Prasad decide for you. Strictly no substitutions.

• Chef Prasad’s Non-Veg Sampler Signature $75 A curated journey through the tandoor
  • Murgh Boti — coal-kissed chicken thigh skewer
  • Lamb Chops — two piece, Kashmiri glaze
  • Prawns — head on, curry leaf oil
  • Warm tandoor naan bites
• Chef Prasad’s Veg Sampler Signature $55 A celebration of the vegetarian table
  • Aloo Tikki Chaat — ghee roasted potato, tamarind
  • Mirchi Bhajia — Amarillo aioli
  • Maa’s Baingan Bharta — served cold, warm naan
  • Crispy Okra — amchur dust, chaat masala
  • Warm tandoor naan bites

Signature Thali — As Royal Dinners

Chef Prasad’s complete expression of the Indian table. A meal. A story. A tradition. Served in a traditional thali platter with katoris.

On weekends, Thalis can only be ordered at or after 7 PM. Strictly no substitutions.

• The Royal Thali Signature $69 Non-Vegetarian · Chef Prasad’s complete royal table. A meal. A memory.
  • Butter Chicken — house makhani, cultured butter
  • Murgh Boti — one coal-kissed skewer
  • Lal Maas — Rajasthani braised lamb, Mathania chili
  • Veg Gassi — roasted coconut, coriander, curry leaf
  • House Signature Basmati Rice
  • Tarka Dal — Baghaar Dal
  • Okra Raita
  • Choice of Tandoori Roti or Butter Naan
  • Rice Pudding Crème Brûlée
• The Garden Thali Signature $59 Vegetarian · A celebration of the Indian vegetarian table.
  • Paneer Makhani
  • Saag — slow-wilted mustard greens and spinach
  • Malai Kofta
  • Dal Makhani — 72-hour slow cook
  • House Signature Basmati Rice
  • Mirchi Bhajia — one piece
  • Okra Raita
  • Choice of Tandoori Roti or Butter Naan
  • Rice Pudding Crème Brûlée

Mains

All mains are served with house signature basmati rice. Indian breads available à la carte.

• Chef Prasad’s Signature Butter Chicken Signature $32 Slow-roasted chicken · house makhani · cultured butter Free-range chicken marinated in hung curd and tandoor-roasted, then folded into a slow-cooked makhani — vine-ripened tomato, whole spices, fresh cream, cultured butter. Built over 48 hours. Worth every minute.
• Tandoori Chicken $29 Butter baste · turmeric-ginger tandoori marinade · house tikka masala sauce Whole chicken marinated in two-day hung curd with turmeric, Kashmiri chili, and ginger-garlic, tandoor-roasted and finished with cultured butter. Served with a side of house tikka masala sauce.
• Mom’s Andhra Chicken Curry Chef’s Favorite $29 Chef Prasad’s mother’s recipe · Andhra · home style A deeply personal dish. Chef Prasad’s mother’s heirloom Andhra chicken curry — slow-cooked with stone-ground spices, green chili, curry leaf, and tamarind. Fiery, earthy, and unapologetically home. This one is not on any other menu.
• Nalli Gosht Pasanda Rare Find Chef’s Favorite $45 Domestic lamb shank · pasanda sauce · rose petal Pasanda — “that which pleases.” Whole lamb shank slow-braised in hung curd, cashew nut paste, cardamom, and dried rose until the marrow surrenders into the silk. Aristocratic, fragrant, unlike anything near you.
• Chicken Malai Kabab Korma Signature $29 Seekh style · chicken breast · cashew-cream · korma Chicken breast in fresh cream, cashew paste, and aromatic spices, slow-roasted in the tandoor until silken within. Plated over velvety korma sauce. Delicate, rich, deeply elegant.
• M&M — Meat & Marrow Curry Signature $39 Baby goat nalli · split bone · curry leaf Baby goat nalli split to expose the marrow, braised in a bold curry of green and red chili, curry leaf, and whole spices. Just like home. The marrow melts into the broth — stir it in, eat it whole, repeat.
• Lal Maas Guest Favorite $32 Rajasthani · boneless leg of lamb · Mathania chili Boneless leg of lamb slow-braised in Mathania dried red chilies, mustard oil, and whole spices. Earthy, deep, and quietly ferocious.
• Spice Crusted Seasonal Fish or Prawns Chef’s Play $39 Pan-seared · Navratan korma · mustard spinach Seasonal catch dusted in house spice crust, seared until the crust shatters and the fish just yields. Over slow-cooked Navratan korma — nine jewels, one sauce — with mustard spinach. Bold spice. Gentle richness.

Biryani — From the Heart of Hyderabad

Chef Prasad’s Hyderabadi heritage on a plate. Aged basmati layered with your choice, dum-cooked under a sealed dough crust and unsealed tableside. Served with house raita.

• Vegetable Biryani $24 Seasonal vegetables · saffron · caramelized onion Seasonal vegetables layered with aged basmati and whole spices, dum-cooked and unsealed tableside.
• Goat Meat & Marrow Biryani Chef’s Favorite $39 Baby goat nalli · marrow · Hyderabadi dum Baby goat nalli split to expose the marrow, layered with aged basmati and Hyderabadi spices, dum-sealed until the marrow melts into every grain. Unsealed tableside.
• Chicken Biryani $32 Hyderabadi · kachri marinade · dum-cooked Chicken marinated in Hyderabadi spices, layered with aged basmati and dum-cooked to trap every note of saffron and caramelized onion.

Vegetarian Mains · Sides · Accompaniments

Vegetarian mains are served with house signature basmati rice. Sides and accompaniments below. Indian breads available à la carte.

• Chef Prasad’s Signature Paneer Makhani Signature $24 House-pressed paneer · makhani · cultured butter Tandoor-charred house paneer folded into Chef Prasad’s slow-cooked makhani — vine-ripened tomato, whole spices, cultured butter. The vegetarian answer to our butter chicken.
• Saag Burrata — Mustard & Milk Chef’s Play $24 Slow-wilted saag · fresh burrata · red chili oil · garlic chips Slow-wilted mustard greens and spinach, deeply spiced in the Punjabi tradition, topped with a whole fresh burrata that melts at the table into the warm greens. Finished with house red chili oil and golden garlic chips. East meets West — and both are better for it.
• Crispy Okra Chef’s Touch $22 Hand julienned · chef’s spice mix Hand julienned okra, fried to a shattering crisp and dusted with Chef Prasad’s house spice mix.
• Dal Makhani Signature $16 Black lentil · 72-hour slow cook · cultured butter Black lentils and kidney beans slow-cooked over 72 hours, finished with cultured butter and cream. No shortcuts. Ever.
• Chana Masala $22 Chickpea · Punjabi spice · amchur Chickpeas slow-cooked in a bold Punjabi masala of onion, tomato, amchur, and whole spices. Street food, elevated.
• Boondi Raita $7 Chickpea pearls · cumin · fresh mint Boondi soaked in chilled hand-whisked yogurt with roasted cumin, black salt, and fresh mint.
• House Signature Basmati Rice Complimentary Aged basmati · saffron · whole spice Complimentary with all mains.
• Veg Gassi $22 Karnataka · roasted coconut · coriander · curry leaf A coastal Karnataka classic. Seasonal vegetables slow-cooked in a deeply aromatic sauce of roasted coconut, coriander, curry leaf, and dried red chili, simmered in coconut milk. Earthy, fragrant, and quietly magnificent.
• Malai Kofta Chef’s Play $24 Paneer & potato dumplings · cashew-cream · saffron Paneer and potato dumplings gently fried and plated in cashew-cream sauce perfumed with saffron and whole spices. An act of generosity on a plate.
• Bhindi Masala $22 Fresh cut okra · stir-fried · cumin · tomato Fresh cut okra stir-fried with onion, tomato, amchur, and cumin until the edges crisp and the center stays tender.
• Tarka Dal — Baghaar Dal $16 Yellow lentil · crackling baghaar · dried chili Yellow lentils finished with a crackling baghaar of cumin, dried red chili, and garlic in ghee. Simple. Perfect.
• Okra Raita Chef’s Touch $7 Crispy okra · hand-whisked dahi · black salt Okra fried to a lacework crisp over chilled dahi with roasted cumin, black salt, and dried rose.
• Mango Chutney $5 House-made · Alphonso mango · ginger · spice Chef Prasad’s house-made Alphonso mango chutney. Sweet, tangy, and gently spiced.

Indian Breads — À La Carte

All breads baked fresh to order from our tandoor.

• Butter Naan $5 Leavened · tandoor · cultured butter
• Peshwari Naan $7 Cashew nut · coconut · sultana
• Tandoori Roti $5 Whole wheat · clay oven · vegan
• Everything Naan Signature $7 Sesame · nigella · poppy seed · garlic
• Aloo Kulcha $7 Spiced potato · amchur · coriander
• Onion Kulcha $7 Caramelized onion · nigella · butter
• Lachha Paratha $6 Whole wheat · layered · flaky
• Garlic Naan $6 Roasted garlic · fresh coriander
• Green Chili Naan $6 Fresh green chilies · tandoor
• Paneer & Green Chili Naan $8 House paneer · green chili · coriander