Peated, Balanced, Floral Talisker 10yo, chamomile tincture, house passion fruit liqueur, jaggery syrup, imported lemon juice, coffee chocolate bitters

Bittersweet, Refreshing, Aromatic Early grey infused Tanqueray, luxardo Maraschino, Campari, imported lemon juice, berry bitters

Botanical, Fruity, Balanced Feta watermelon washed grey goose, simple syrup, khus root tincture, imported lemon juice, berry bitters

Spicy, Fizzy, Refreshing Jose Cuervo silver, carrot Kashmiri chili shrub, grapefruit juice, chili tincture, soda water

Foresty, Spirit-Forward, Deep Morel infused benchmark bourbon, brown rice infused whisky, agave syrup, coffee chocolate bitters, saline solution

Fruity, Milky, Aromatic Zafrani bread infused Havana 3yo rum, luxardo Bitter Bianco, creyente mezcal, condensed coconut milk, fresh pineapple juice, imported lemon juice, gudushi & saffron bitters

Gourmand, Sweet, Nutty Cacao nibs and coffee beans infused wild turkey, Pistachio orgeat, Montenegro amaro, dark chocolate bitters

Herbal, Refreshing, Fruity plantation 3-star rum, house herbal liqueur, apricot luxardo liqueur, poppy seeds & apricot orgeat, acids, mint

Coconut oil-washed bacardi 4 rum, sherry olorosso, aromatic bitters

Stranger's & Son, Fino Sherry, bitter blanco luxardo

Hazelnuts infused bourbon, dark chocolate tincture, hazelnut syrup, espresso

Jose Cuervo silver, grapefruit shrub, chili tincture, soda water

Pineapple chili shrub, kokum syrup, soda water

Grape juice, basil leaf, 5 spices cordial, still a bunt

Cranberry, watermelon, hibiscus rosemary cordial, tonic water

Orange juice, orange blossom water, cardamom coffee reduction, soda water

Coconut water, grapefruit and yuzu shrub, condensed coconut milk

Passion fruit, ginger honey water, kaffir leaf, ginger ale

700ml

India

India

Italy

France

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Italy

Portugal

Australia

Chile

Germany

Italy

Italy

Australia

Spain

USA

Argentina

Spain

Australia

Australia

Chile

Chile

Italy

Spain

Argentina

USA

USA

Lime & Ginger

Gangetic Plains A rich tomato broth flavored with coriander, ginger, & whole spices

Mcleod Ganj, Himachal Pradesh Tibetan-inspired hand-pulled noodles cooked in a flavor bomb stock with vegetables and spices

Kargil Pureed almonds cooked in an aromatic stock, with rustic flavors of the mountains

Kargil Pureed almonds cooked in an aromatic stock, with rustic flavours of the mountains

Hazarduari Palace Recipe, Murshidabad Fragrant lemon and prawn soup flavored with lemon leaf, freshly grated coconut, and a hint of coconut milk for sweetness

A Breakfast Favourite From Azamgarh Mildly-spiced goat trotters, slow-cooked in an earthen pot

Elements of Kabul and the Forests of Kashmir Creamy mushrooms and Gucci on crispy lavash, finished with truffle aroma

From an East Indian Home Soya bean hummus, drizzled with pickling oil, served with crispy baquerkhani

Dera Bassi, Punjab Lentil and spinach dumplings served chaat-style with creamy yogurt and chutneys

Kannauj, Uttar Pradesh Crisp masala puris, loaded with earthy aloo-tamatar raswala, topped with raw mango and onion-tomato-green chili mix

Celebrating Jammu's Pride Flatbread inspired from East Europe, baked with Kalari cheese, sun-dried tomatoes and fresh arugula

Haryana meets Benaras Crispy sweet roots and spuds, topped with sweet curd, tamarind and green chutneys served with Bengali-style beguni

Bihari Street Food Airy dough balls, made with a spicy radish mixture, deep fried, and served with yogurt-mint sauce and saut ed green moong

Amritsar's Century-Old Dhabas Mini masala-stuffed kulchas topped with pindi chole, onion chutney and pickles

From the Streets of Uttar Pradesh Roomali rolled as thin as a handkerchief and cooked till crispy, brushed with house-aged chili oil

A Kandahar Favorite Leek and onion dumplings, steamed and served with garlic yogurt and soya & lentil ragu

The British Clubs of Calcutta Boiled egg halves, coated with potato mixture, crumb-fried, and served with kasundi

A Bengali Evening Favorite Crumb-fried spicy bhetki & rohu mini-logs

Mandarmani, West Bengal Batter-fried crabs, tossed in a mustard-coconut-chili dry rub

Borrowed From Turkish Travellers Rustic flatbread with cheese and assorted seafood, served with herb oil

Srinagar, Jammu and Kashmir Cocktail lavash smeared with stone-pounded harissa, laced with cardamom and saffron, finished with truffle aroma

Street Food of Kabul Steamed minced-lamb dumplings, topped with a tomato-based sauce and garlic-flavoured yogurt sauce

Jalandhar Hung yogurt and crushed corn tikki, brightened with fresh yellow and green chilies, served with a mint chutney

Peshawar-Inspired Minced jackfruit flat kebabs, flavourfully spiced, shallow-fried on a tawa

Pathankot Three-pepper potatoes, tandoored, and dressed with a spiked cheese fall

Dilli 6 Inspiration Tandoor cooked broccoli in signature yogurt, garlic & cheese based marinade

Truck Stops of Ludhiana Grilled paneer, marinated with roasted Kashmiri chilies, vinegar and brown garlic, with a hot and tangy finish

From the North West Frontier Button mushrooms, stuffed with thickened cream and spinach, marinated in malt vinegar and pickling spices threaded on a skewer and charred

Shivalik Range Apricots, almonds, and exotic vegetables grilled with ghee served with a garlic-mulberry creme fraiche

Lidar Valley, Kashmir Mountain trout, pan-seared with herbs & served along Kashmiri chili butter sauce

An Amritsari Adaptation Freshwater salmon marinated in moringa and peppers, grilled and served alongside dill & garlic yogurt sauce

Styles of Bengal Threeway prawns - baked, kadhai, tawa

North Calcutta's Favorite Freshwater fish marinated in yogurt and mustard, wrapped in banana leaf and steamed

Lucknow vs Hyderabad Off-the-bone chicken marinated in cashew, onion, and Awadhi potli spices, slow-cooked on a hot stone and finished with our signature in-house ghee

Elements and Flavors of Iran Irani-style succulent chicken kebab served on dollops of fragrant saffron-ghee rice shallow

Kandahar Hand-pounded minced lamb, marinated overnight, barbequed on a flat skewer

When Lucknow visits Bombay Crawford-style goat brain cooked by a Qureshi

Lucknow's Royal Recipe Seriously soft, minced lean mutton, blended with signature spices and browned onion paste slow-cooked on a mahi-tawa

Discovered in Bihar Sharif Melt-in-the-mouth mutton, braised and barbequed with a signature blend finished off with spiced ghee

Bengali Kosha with a Posh Twist Tender goat ribs marinated in poppy, onion-ginger-garlic paste and spices, slowly 'bhunaoed' in a cast iron pot

Jharkhand and Bihari Staple Baked wheat dumplings stuffed with a spiced gram flour served with aubergine potato bharta, gheewali dal and tamatar chutney

East Punjab Region Our version of the famous Punjabi veg kadai a rich curry of mushrooms, broccoli, baby corn and paneer

Srinagar Wedding Favorite Punctured baby potatoes cooked with Kashmiri red chilies in a mildly spiced curry

Outskirts of Lahore Wild mushrooms, marinated and cooked with tomato, Kashmiri chili paste and aromatic spices

Unnao, Gangetic Uttar Pradesh Seasonal vegetables and big chillies stuffed with a mixture of grated onion, ginger, and khatta masala, in a sweet-sour, onion-tomato curry

Kitchens of North Calcutta Gram flour and banana flower cakes, fried and stewed in a Bengali masala spiced curry

Tiretti Bazaar, Calcutta Hearty one-bowl soupy noodles with familiar Indian-Chinese flavors, with roots in India's first Chinatown

From the Foothills of Kashmir The odd one in a Kashmiri wazwan, succulent paneer, fried in mustard oil, cooked in the 'josh' of Kashmiri red chilies & tomatoes

From Wagah, near the India-Pakistan Border Paneer, dates & almond kofta steeped & cooked in a creamy curry of spinach & dill leaves

Old Lucknow, Royal Recipe Cottage cheese cooked in a silky tomato gravy flavoured with rich cumin and fenugreek leaves

Vegetarian Waza Recipe Bottle gourd balls, cooked in a delectable, mildly sour, yogurt gravy

Bandel, West Bengal Stuffed pointed gourd and potatoes in a quintessential Bengali curry, tempered with whole cumin in mustard oil

Traditional Preparation of Undivided Punjab Grandmother-style mixed lentils, mildly spiced and smoked with ghee

Rural Punjab Yellow lentils cooked in a mud pot with a tangy, crunchy tempering

Popular at Calcutta Weddings A whole pan-seared pomfret served with a rich onion-ginger-garlic curry, finished with a touch of Bengali garam masala

Coastal Bengal Prawns cooked with onion paste, ghee, and coconut flesh inside a tender green coconut, sealed and baked in the oven

Calcutta Favorite with Malaysian Roots Subtle yet standout, lobster served in shell, with a coconut cream-based spicy curry

A Kashmiri Waza Delicacy Hand-pounded lamb meatballs, poached and stewed in a Kashmiri chili and mutton stock, tempered with hot mustard oil

Ghalib Ki Haveli, Ballimaraan Goat meat mince and chunks bhunaoed on a hot plate with ginger, fresh coriander, and onions

Mughal-Era Awadh A slow-cooked, meditative goat shank curry, fragrant and mildly spiced, cooked in the styles of the common man and that of the royal court Rustic and robust, the aam aadmi nihari is a hearty breakfast for the labourers with a special appearance of paya

Mughal-Era Awadh A slow-cooked, meditative goat shank curry, fragrant and mildly spiced, cooked in the styles of the common man and that of the royal court Silky-smooth and evidently luxurious, the khaas was crafted by the royal khansamas of the nawabs

Old Awadh, Made Famous by Taftoon Succulent shredded mutton and boti, layered with caramelized onion and cashew gravies, infused with kewra smoke in an earthen pot

Tiretti Bazaar, Calcutta Hearty one-bowl soupy noodles with familiar Indian-Chinese flavors, with roots in India's first Chinatown

Old Rajputana, Rajasthan The introvert cousin of the laal maas, tender mutton cooked in a luscious nut and milk gravy, laced with spices and aromatics

From Mughal Kitchens A rich and hearty gravy of tender boneless chicken, crafted with browned onions, nuts

British-Era Guest Houses of Bengal Rustic, one-pot chicken curry with eggs and potatoes, slow-cooked and on-the-bone

Oven baked with hints of saffron and cardamom, our namesake, originally from Iran

Kashmir-inspired, poppy-crusted, leavened bread

Milk and ghee-based pillowy leavened bread from purani Dilli, sprinkled with poppy seeds

Crispy layered Amritsari naan lathered with aged chili oil and nuts

Kashmiri flatbread leavened with yeast, baked to a crispy crust with sesame seeds

Fried Bengali puri stuffed with spiced mashed lentils/green peas (seasonal) two in a portion

Dum-cooked rice dish with Kashmiri morels, spices and dry fruits

Awadhi dum-cooked rice with seasonal vegetables, spices, aromatics and saffron

Rice and seafood cooked in a flavourful broth of tomato and spices, borrowed from Portuguese colonizers, served with a hearty salan

A Ramadan favourite from Chittagong, succulent chicken slow-roasted & dum-cooked with aromatic, spiced rice

Dumpukht-style signature from our first menu. Yoghurt and yellow chilli-marinated lamb, whole spices, and long-grain rice slow-cooked to succulence

Halwai Shops of Phool Baug, Kanpur Jalebi served with unsweetened condensed milk

Srinagar's Famous Recipe A gooey and grainy mixture of dates and honey-soaked Kashmiri walnuts baked to perfection.

Specialty Sweet Shops of Chittaranjan Park Chena balls sweetened with jaggery, soaked in thickened milk and then baked

Taftoon's Interpretation of The Indian Dessert Favorite Gulab jamun baked with a layer of rabdi anglaise

Inspired by Matzo Cakes and Tiramisus Espresso-soaked biscotti, layered with chocolate and hazelnuts, served with a spiced apricot sauce and house-churned vanilla ice cream

Childhood Memories of Uttar Pradesh Sensationally creamy baby kulfis in flavors of the season served rustic-style