Every Dish, Cooked to Order

Traditional roasted wheat baati served with spiced mashed vegetables.

Signature spiced red yoghurt preparation.

Wood-fired wheat baatis soaked in pure ghee, served with slow-cooked panchmel dal and sweet churma.

Steamed gram-flour dumplings simmered in a tangy yoghurt and red chilli gravy.

The desert classic — sun-dried ker berries and sangri beans tempered with mathania chilli.

Jodhpuri green chillies tossed with amchur and fennel — served as a fiery accompaniment.

Our special unlimited traditional thali experience.

Seventeen preparations — dal baati churma, gatte, ker sangri, kadhi, seasonal sabzi, breads, rice, papad, chutneys and two sweets.

Panchmel dal, one seasonal sabzi, bajra or wheat roti, rice, buttermilk and a sweet.

Prepared without onion, garlic or root vegetables in dedicated vessels.

Steamed rice flour dumplings stuffed with spiced lentils.

Flaky kachori with a spiced filling, served with tamarind and mint chutneys.

Jodhpur-style stuffed chilli fritter with a potato and fennel filling.

Hand-set paneer marinated in cream, cardamom and white pepper, finished in the tandoor.

Slow-cooked lentils prepared authentically in an earthen pot.

A special variety of seasonal preparations.

Five lentils tempered with cumin, hing and ghee — simmered for three hours.

Stuffed gram-flour rolls with dry fruits in a rich cashew and tomato gravy.

Sour yoghurt kadhi with soft gram-flour pakodas and a red chilli tempering.

Hand-patted millet roti from the griddle, brushed with white butter.

Gram flour and wheat roti with ajwain and coriander.

Festive milk and rice pudding enriched with dry fruits.

Honeycomb disc of ghee-fried batter soaked in saffron syrup, topped with rabri.

Griddled saffron pancakes served warm with thickened milk.

Slow-roasted in ghee for hours, finished with almond and cardamom.

Traditional hand-churned thick sweet yoghurt drink.

Churned buttermilk with roasted cumin, black salt and curry leaf.

Thick sweet lassi with saffron, served in a traditional brass tumbler.

Boiled with ginger, cardamom and fresh tulsi.

Paneer in a tomato and cashew gravy, cooked without onion or garlic.

Tangy tomato curry finished with crisp gram-flour sev.