The Heart of the Kitchen
Main Courses
Slow-cooked gravies, heirloom recipes and dishes our grandmothers made with patience and love. All mains served with the option to add a naan and rice.
Tender chicken thighs roasted for a light smoky char, then slowly simmered in a luxurious tomato, cashew and fenugreek sauce. A tribute to the famous butter chicken of Old Delhi — bold, creamy and deeply satisfying.
Succulent lamb slow-cooked in a fragrant Kashmiri rogan josh sauce, infused with traditional spices and inspired by the comforting dishes our grandmothers lovingly prepared at home.
Tender chicken slow-cooked in a fragrant spinach curry inspired by recipes passed down through generations of Punjabi home kitchens.
Delicate fish slowly simmered in a silky coconut curry with curry leaves, aromatic spices and a bright coastal tang, inspired by the traditional kitchens of Kerala.
Velvety paneer cubes slow-simmered in a luxurious tomato, butter and spice sauce, enriched with cream and warming aromatics.
A hearty medley of mushrooms and golden sweetcorn folded into a velvety spinach curry, infused with warming spices and slow-cooked for depth of flavour.
Slow-cooked black lentils simmered with tomatoes, butter and fenugreek, following a traditional Punjabi recipe passed down through generations.
