Every dish, explained

Soft steamed rice cakes served with sambar, coconut chutney & tomato chutney.

Idli tossed in house-made karam podi & melted ghee for a spiced golden crust.

Bite-sized pearl idlis pan-fried in ghee with curry leaves & mustard seeds.

Crispy lentil doughnuts with a soft centre, served with sambar & coconut chutney.

Golden vadas soaked in tangy rasam or earthy sambar, garnished with fresh coriander.

Puffed golden pooris with spiced potato bhaji — a timeless South Indian morning classic.

Fluffy deep-fried batura paired with robust Punjabi-style chole curry.

Paper-thin fermented rice & lentil dosa, served with sambar & three chutneys.

Classic crispy dosa filled with spiced potato masala — the icon of South Indian cuisine.

Dosa spread with spicy red chutney, stuffed with potato masala & finished with extra ghee.

Ultra-thin dosa roasted on a cast-iron griddle with generous ghee until lace-crisp.

Dosa layered with our signature karam powder & melted ghee — fiery, aromatic & deeply satisfying.

Nellore-style dosa with bold chilli-garlic karam podi — for those who love the heat.

Instant semolina dosa with cumin, green chilli & cashews for added crunch.

Crispy rava dosa loaded with fresh onion, coriander & green chilli.

Crispy dosa filled with spiced potato masala & melted cheese — a crowd favourite.

A theatrical metre-long dosa made for sharing — serves 3 to 4 people.

Large green chillies stuffed with a spiced filling, dipped in besan batter & deep-fried golden.

Sliced chillies deep-fried & tossed with onion, fresh lime & coriander — a Hyderabadi street favourite.

Thinly sliced onions bound in spiced besan batter with green chilli, fried to a crunchy crisp.

Crispy corn & lentil fritters tempered with curry leaves, mustard seeds & ginger.

Delicate sago vadas fried light & golden with crushed peanuts, cumin & green chilli.

Stir-fried amaranth greens with a dry masala crust — earthy, bold & deeply rooted in Andhra cooking.

Button mushrooms wok-tossed with whole cashews & Chettinad dry spices until fragrant.

Sweet corn kernels tossed in chilli-lime seasoning with fresh coriander & chaat masala.

Paneer cubes dry-fried with Palnadu spice paste — smoky, fragrant & richly spiced.

Chef's seasonal vegetables marinated in our house tikka paste & charred in the clay oven.

Paneer cubes marinated in Palamuru-style spices, skewered & charred in the clay tandoor.

A generous mix of tikka & kebab from the tandoor — the ideal sharing starter for the table.

Six small bowls — dal, sabzi, rice, phulka, salad & sweet — a perfectly balanced light meal.

Rice, sambar, rasam, two curries, curd, pickle & your choice of poori or chapathi.

Dal makhani, paneer, mixed sabzi, roti, rice, raita & mithai from the north and west of India.

Twelve small plates tracing the full breadth of Andhra & Telangana flavours — our grandest offering.

Fragrant basmati rice slow-cooked with seasonal vegetables, whole spices & saffron in a sealed handi.

Brinjal & ghee pulav cooked with tellicherry pepper, bay leaf & whole spices.

Creamy paneer biryani enriched with whole cashews & saffron milk — rich and celebratory.

Tangy raw mango avakaya pickle stirred through crispy bundi & fluffy basmati rice.

Pearl mushroom biryani slow-cooked with whole spices & sealed in a handi — our house signature.

South Indian pulav with Chettinad's fiery whole-spice masala & fresh coconut.

Baby brinjals stuffed with peanut-coconut masala & slow-braised in tamarind gravy — a regional classic.

Hyderabadi brinjal curry in a rich peanut, sesame & tamarind gravy — deep and complex.

Baby potatoes dry-roasted with shallots & red chilli karam — boldly spiced & fragrant.

Tender okra simmered in a tamarind-based pulusu with jaggery & fenugreek notes.

Mixed vegetables in a mild coconut & cashew gravy, fragrant with cardamom & whole spices.

Button mushrooms & cashews in a rich, velvety onion-tomato gravy — creamy and satisfying.

Paneer cubes in a silky tomato-butter-cream sauce — a universally beloved favourite.

Toor dal tempered with mustard, dried chilli & mango avakaya pickle, finished with a drizzle of ghee.

Black lentils slow-simmered overnight with butter & cream until thick and deeply flavoured.

Cashew & amaranth greens curry with a robust dry-spice base — wholesome and earthy.

Raw tamarind rasam with fresh onion & green chilli — refreshing, light & uniquely Andhra.

Crispy vegetable balls tossed in Indo-Chinese Manchurian sauce — available dry or with gravy.

Crispy cauliflower florets tossed in spiced Manchurian sauce with spring onion & sesame.

Paneer cubes wok-fried with capsicum, onion & fiery chilli sauce — tangy and bold.

Wok-tossed noodles with fresh vegetables in a light soy-sesame sauce.

Hakka noodles tossed in bold Schezwan chilli paste with vegetables — fiery & fragrant.

Fluffy stir-fried rice with fresh vegetables, soy sauce & sesame oil.

Fried rice tossed with Schezwan sauce & vegetables — spicy, smoky & addictive.

Plain steamed basmati rice — the perfect base for any curry or dal.

Finger millet stiff porridge — a traditional Andhra staple, earthy, filling & nutritious.

Light whole wheat flatbreads puffed on an open flame — soft, thin & perfect with any curry.

Layered flaky flatbread with a crispy outside & soft inside — a South Indian staple.

Lacy fermented rice hoppers, crispy at the edge and soft & pillowy in the centre.

Steamed rice string hoppers — delicate, light & ideal alongside coconut milk curries.

House-made lentil & vegetable broth with tamarind & toor dal — essential South Indian.

Thin peppery tomato-tamarind broth — warming, digestive & deeply comforting.

Fresh mint, lime, sugar & soda over crushed ice — clean, bright & endlessly refreshing.

Ripe Alphonso mango blended with ginger beer & a squeeze of fresh lime.

Tangy kokum extract with rock salt & roasted cumin — a coastal Indian refresher.

Freshly squeezed lime over chilled soda — choose sweet, salt or both.

Chilled spiced chaas with curry leaves, ginger, green chilli & a pinch of asafoetida.

South Indian decoction dripped through a brass filter, frothed by tumbler pour — rich & aromatic.

Ginger, cardamom & milk tea simmered low and slow until fragrant, spiced & rich.

Plain chilled soda water — simple, crisp & perfect for cleansing the palate between dishes.

Soft milk-solid balls soaked in warm rose-cardamom sugar syrup — served warm.

Slow-cooked creamy rice pudding with saffron, cardamom & crushed pistachios.

Warm fudgy chocolate brownie served with a generous scoop of vanilla ice cream.

Dried apricot mousse layered with lightly whipped cream — delicate, fruity & aromatic.

Tissue-thin Andhra rice paper rolls filled with jaggery & ghee, served with a scoop of ice cream.

Set curd sweetened with jaggery & baked in a clay pot — silky, tangy & beautifully rich.

Vanilla ice cream encased in a crispy golden shell — hot on the outside, ice cold within.

Crispy hollow puris filled with spiced potato & dunked in tangy mint-tamarind water.

Puris topped with spiced green peas gravy, thin sev, chutneys & coriander.

Puris filled with spiced potato, creamy curd, tamarind chutney & chaat masala.

Flaky samosas broken over spiced chole, whipped curd, tamarind chutney & sev.

Andhra's beloved mini lentil dumplings fried golden & served with coconut chutney — a true home-style snack.

Fluffy round badas from Mysore — golden & crispy outside, soft & pillowy inside.

Large chillies batter-fried until crispy, served with onion chutney & a squeeze of lime.

Sliced chillies deep-fried & tossed with onion, fresh lemon & coriander.

Crispy onion fritters with green chilli & coriander in spiced besan batter.