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10 dishes
Potatoes and cauliflower cooked dry-style with Indian spices — the everyday North Indian classic where the vegetables roast and catch rather than stew, turmeric
Amritsar's darker, moodier chickpea dish: channa simmered with tea leaves and black spices until nearly mahogany, sour-edged with anardana and amchur, and finis
Hand-folded pastry triangles filled with spiced potato, peas and whole cumin, fried to a blistered gold. The shell is our own dough — sturdy enough to crunch, t
Six crisp hollow poori shells served with spiced potato-chickpea filling and the tangy, herb-charged pani that gives the dish its name. The ritual is the fun: c
Mushrooms, and chili sauce
Chickpea flour batter, and mixed vegetables
French fries, and masala seasoning
Papad
Green chillies, lemon wedges, and onion
10 dishes
The everyday dal done right: yellow lentils cooked soft, then hit with a sizzling tadka — ghee bloomed with cumin, garlic, dried chilies and curry leaves poured
Ask whether the ghee can be left out.
The dish of rural Punjab in winter: mustard greens and spinach slow-cooked for hours, hand-mashed to a rustic coarseness, and finished with ghee and a knob of w
Ask whether it is made with ghee, cream or yoghurt.
The flagship bundle: tandoori platters, two curries, biryani, naan by the basket and sides, portioned to feed a family of four to six properly — leftovers inten
Ask what the protein is, and whether the sauce contains fish or dairy.
Basmati rice tempered with cumin — jeera — bloomed in ghee until the seeds crackle and perfume every grain. It's the step up from plain basmati that Punjabi kit
Ask what it is cooked in.
Aged long-grain basmati steamed with whole cumin until each grain stands separate and fragrant. Every curry on our menu is engineered assuming rice this good is
Ask whether it is cooked with ghee or butter.
The daily bread of Punjab: whole-wheat dough, no butter, no leavening theatrics, slapped on the tandoor wall and pulled off speckled with char. Earthy, chewy, a
Ask whether it is cooked with ghee or butter.
The show-off flatbread: dough folded and coiled into dozens of layers, then tandoor-cooked and crushed lightly so the flaky rings separate. Crisp outside, ribbo
Ask: Is the parantha made with ghee or butter?
Naan with fresh green chilies pressed into the dough before it hits the tandoor, so the heat bakes in rather than sitting on top. The blistered edges catch a li
Ask: Is the dough made with yogurt or milk?
The baseline naan: leavened white-flour dough slapped against the tandoor wall, blistered in seconds, served hot. Every stuffed and seasoned bread on this menu
Ask: Is the dough made with yogurt or milk?
The naan for people who think bread should fight back: garlic pressed into the dough and fresh chili scattered through it, so every bite brings punch as well as
Ask: Is the dough made with yogurt or milk?
57 dishes
A smoky, flavourful Punjabi dish made from baked eggplant, mashed and cooked with onions, tomatoes and aromatic spices. The smokiness is the signature — the egg
Fresh spinach blanched and blended in-house, simmered with garlic and warm spices, and folded around cubes of soft paneer. Good palak paneer tastes green and al
Our tandoor-charred paneer tikka, cut from the skewer and simmered into the spiced tomato-cream masala — smoke from the clay oven meeting the gravy's warmth. It
The popular Punjabi dish in which potato-paneer balls are served with a delicious, smooth, rich and creamy gravy — kofta as comfort food at its most regal.
Paneer cooked karahi-style: hot and fast in the two-handled iron pan, with tomatoes, capsicum and ginger standing up visibly in the masala instead of melting in
Amritsar street food, plated: two of our hand-folded vegetable samosas crushed open and buried under hot chana masala, finished with yogurt, tamarind and mint c
Makhmali means velvety, and that's the marinade: six bone-in wings coated in a rich, creamy blend of yogurt, herbs and spices, then slow-cooked in the tandoor
Crispy rolled bites filled with minced chicken and a spicy kick of jalapeños — thin wrappers rolled tight, cigar-style, and fried until they crackle. The jalape
Juicy minced lamb patties seasoned with bold Lahori spices — the western-Punjab school of seasoning that runs hotter and more direct than its Amritsari cousin a
Six creamy yogurt patties, infused with aromatic spices, fried so the outside crisps while the inside stays almost molten — a kebab made from dahi rather than m
Four fried potato patties with a paneer filling, finished the chaat way: a tangy-sweet chutney, a spicy green chutney and cool yogurt over the top. Crisp shell
Six steamed dumplings with a spiced paneer filling — the Himalayan momo, adopted enthusiastically across North India, here in its vegetarian form. Thin wrappers
Gluten free. Nuts free. This speciality goat dish is cooked in secret house-made spices & herbs for hours to give an extraordinary taste of Punjab before 1947
Indo-Chinese dish given a Punjabi touch — boneless chicken marinated in Chinese sauces, fried until crispy, stir-fried with lots of ginger, garlic and onions
Gluten free. Small pieces of boneless chicken marinated in Indian spices with yogurt and baked in the clay oven
Gluten free. Popular and delicious Punjabi tandoori snack where paneer (Indian cottage-cheese cubes) is marinated in a spiced yogurt-based marinade and grilled in the oven
Gluten free. Fried paneer tossed in slightly sweet, spicy, hot and sour sauces
Gluten free. Chicken marinated with lime juice, yogurt and aromatic spices, then roasted until perfection. Served with green chutney, sliced onions and lime wedges
Gluten free. Contains nuts. Afghan-descent bite-size pieces of chicken cooked in a creamy marinade with yogurt, cheese, ginger, garlic, cashew nuts and chili
Chicken infused with a blend of cilantro, green chilies and other herbs and spices, grilled to perfection
'Shahi' means royal, and this is the gravy that earns it: soft house paneer in a pale, silky sauce of cashews, cream, tomato and warm whole spices — Mughal kitc
Boneless lamb cooked in house-made spices, herbs and spinach for a delightful taste — lamb and palak being one of Punjab's oldest pairings, the sweetness of slo
Jumbo shrimp in a yogurt-spice marinade, skewered and roasted over the tandoor's heat until the edges char and the centers stay sweet and snappy. One of the che
The flagship rice dish: chicken cooked in its masala, layered with saffron basmati and fried onions, then dum-steamed so the flavors marry in the pot. Served wi
The straightest deal on the menu: buy any chicken or paneer curry and get a garlic naan free. No fine print gymnastics — pick your curry from the chicken or pan
Lahore's favorite dinner, cooked the Lahori way: bone-in chicken seared and simmered fast in a karahi with fresh tomatoes, green chilies and an unreasonable amo
Lamb simmered low and slow in a homestyle onion-tomato gravy until fork-tender, the masala clinging to every piece. Lamb brings a sweetness and depth chicken ca
Char-grilled chicken tikka simmered into a spiced tomato-cream gravy — richer-spiced than butter chicken, with the tandoor smoke doing real work in the sauce. W
The dish that built north Indian food's reputation abroad, done without shortcuts: tandoor-roasted chicken folded into a silky makhani of slow-cooked tomatoes
The homestyle benchmark: bone-in chicken simmered in a brothy onion-tomato curry with whole spices — the everyday pot that Punjabi homes actually cook on a Tues
Punjab's most patient dish: black urad lentils and kidney beans simmered overnight, then finished with butter and cream until the dal turns velvet. Great dal ma
Chunks of boneless chicken cooked in house-made spices and spinach till perfection — the ordering menu's own words, and an accurate summary. The spinach is cook
Tikka built on black pepper instead of red chili: boneless chicken marinated in yogurt, cracked kali mirch, and roasted garlic, tandoor-roasted to a smoky bronz
The signature platter: generous boneless chicken thigh pieces in our overnight yogurt-spice marinade, skewered and roasted in the clay tandoor until the outside
Spiced ground chicken, hand-pressed around flat skewers and roasted in the tandoor until the outside browns and the inside stays springy and juicy. Green chili
Not a side promoted beyond its abilities — a real biryani where seasonal vegetables and paneer are cooked in the masala, layered with saffron basmati, and dum-s
The connoisseur's biryani: bone-in goat layered with long-grain basmati and slow-steamed dum-style, so the meat's deep, dark flavor works its way down through t
The long-cooked luxury version: lamb braised until tender in its own masala before the basmati layering and dum steam. Lamb fat perfumes the rice in a way chick
Milk-solid dumplings fried to deep amber and soaked in cardamom-rose syrup, served warm so the centers stay molten. The mandatory ending of a Punjabi meal — lig
Traditional Indian kulfi — denser and slower-melting than ice cream because it's made from milk reduced rather than cream whipped — in the classic rose and pist
Two desserts refusing to choose: pieces of gulab jamun folded into dense, slow-melting kulfi, so every spoonful lands cold cream and warm-spiced syrup cake toge
Dumplings made from cottage or ricotta cheese, soaked in sweetened, thickened milk delicately flavoured with cardamom — Bengal's most elegant export to the Nort
An epitome of the finest Indian sweets: carrots slow-cooked down with milk until they turn jammy and deep, finished warm — the winter dessert of every Punjabi h
Amritsar's signature street fish: fillets in a spiced besan coating, fried until the crust shatters and the fish inside stays moist. In the old walled city this
Shrimp cooked in a subtle and richly flavoured curry — listed gluten free and nut free on the ordering menu. Where the chili shrimp shouts, this one speaks quie
Shrimp marinated in Chinese sauces, stir-fried with ginger, garlic, onions and bell peppers — the same Indo-Chinese-with-a-Punjabi-touch treatment as our Chili
Yogurt, sweet chutney, potato patties, green chutney, and garbanzo beans
Biryani rice, mixed vegetables, and yogurt
Pasta tossed through the same silky, tomato-cream makhani-style sauce that made butter chicken famous, with cubes of paneer in place of meat. The fusion is more
Our butter chicken sauce — tomatoes, butter, cream, tandoori warmth — folded through pasta with pieces of chicken. It answers a question families ask constantly
The third and boldest of the butter pastas: shrimp through the makhani-style tomato-cream sauce, where the seafood sweetness plays against the sauce's tang and
The classic: tandoor-blistered naan brushed with melted butter, nothing else in the way. Soft center, charred bubbles, chew at the edge — the neutral partner th
The maximalist bread: cheese sealed inside, garlic and herbs pressed on top, everything blistered together in the tandoor. It's the Cheese Stuffed Naan and the
The tandoor's best-seller: hand-stretched dough slapped on the clay wall, blistered in seconds, then brushed with butter and fresh chopped garlic while still pu
The whole-wheat tandoori roti, brushed with butter the moment it leaves the clay oven so it soaks in while the bread still steams. Roti is the everyday bread of
Naan with a full layer of spiced, crumbled paneer sealed inside the dough before it hits the tandoor — bread and filling baking into each other so the cheese st
Molten cheese sealed inside tandoor-baked naan — the crowd-pleaser of the stuffed bread list, and a reliable favorite with younger diners. The cheese pull is re
1 dish
The house cocktail: a Roseberry Margarita built on Sabe tequila, where berry and floral rose notes ride over the classic lime-and-agave frame. It's the single c
11 dishes
Samuel Smith's Organic Chocolate Stout from Yorkshire's oldest brewery: velvet-dark, cocoa-forward, more dessert course than beer. On this menu it has exactly o
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A Chardonnay by the bottle — the white on our dine-in list, round and orchard-fruited, with enough body to keep up with cream-based gravies. White wine and Indi
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
A single glass from the wine list, poured at the table — available only in dine-in, as the ordering menu notes. It's the right-sized option when one diner wants
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Samuel Smith's organic strawberry cider from Yorkshire — real fruit character over the brewery's celebrated organic cider base, in the small bottle. It drinks l
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Samuel Smith's organic apple cider — the Yorkshire brewery's traditional dry-leaning cider, crisp orchard fruit with the clean finish organic cidermaking is kno
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Samuel Smith's organic pale ale — the classic Yorkshire ale profile: biscuity malt, gentle hops, and the soft water character of a brewery that's been at it sin
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A Cabernet Sauvignon by the bottle for the dine-in table — the full-bodied, dark-fruited red that stands its ground beside lamb, goat and the tandoor's char. Of
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
5 dishes
A Pinot Noir by the bottle — the lighter, silkier red on the list, all soft red fruit and gentle structure. Pinot's low tannin makes it unusually good with spic
Chai brewed the only correct way: loose black tea boiled with milk, fresh ginger, cardamom and whole spices until the color turns brick and the kitchen smells l
Yogurt and real mango pulp blended thick enough to argue with a straw — sweet, cold, faintly tangy, and the single most effective fire extinguisher on the menu
The classic Punjabi yogurt drink, churned smooth and sweetened — nothing more, which is exactly the point. Lassi is Punjab's original answer to a spicy table: c
The other lassi — churned yogurt seasoned with salt rather than sugar, sometimes a whisper of roasted cumin. Across Punjab this is the grown-up's lassi: more re
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