Hearty Indian Mains & Slow-Cooked Curries
We take the dishes you grew up with and add our own twist. Think slow-cooked meats, rich, aromatic gravies, and the kind of comfort that stays with you long after the meal ends.
This is a dish that doesn't hold back. Watch as we plate our Champaran Mutton, a slow-cooked Bihari specialty, served with sattu ki parantha and ole ki chutney.
Our Champaran Mutton, served with a side of paratha and a zesty mustard dip. The meat is incredibly tender, falling off the bone, and full of deep, rustic flavours.
A new dish close to our chef's heart. Cholle Mutton combines tender mutton with hearty chickpeas in a rich, flavourful gravy, served with fluffy naan.
Chef Dhiraj gives the final touch to his new creation, the Cholle Mutton. It’s a dish that’s soulful, simple, and a new favourite at our table.
From the pan to the tandoor to the plate. Our Keema Kofta Curry features tender lamb mince koftas in a slow-cooked, rich curry, best enjoyed with fresh Khamiri Roti.
A bowl of our Keema Kofta Curry, served with a side of naan. The meatballs are tender and the curry is rich and aromatic, a truly comforting meal.
Raan Musallam, slow-cooked and spice-packed, served with a fresh kachumber salad. The meat is so tender it's pulled, ready to be scooped up with naan.
Another look at our impressive Raan Musallam, a dish meant for sharing. It's a centerpiece for any celebratory meal.
My smoky and spicy Mutton Seekh Kebabs arrive sizzling in their own juices, served in a cast-iron pan with soft, house-made bread for mopping it all up.
From our Ramzan special menu, the Mutton Shikampuri Kebab. These delicate, melt-in-your-mouth kebabs are pan-fried and served with our 'everything' chutney.
About Hearty Mains & Curries
When we cook our Champaran Mutton, we do not rush the process. It is a traditional Bihari-style slow-cook technique where the meat tenderizes in its own juices and spices over hours, not minutes. You will find it served alongside sattu ki parantha and an ole ki chutney that cuts right through the richness. It is not just dinner, it is a regional story on a plate.
Our mains are designed to be the highlight of your evening. We don't just replicate classics, we reimagine them. Take our Pav Bhaji, for instance—a Mumbai staple we have respectfully adapted to bring out deeper spice profiles, served with buttery pao baked fresh in our kitchen.
If you prefer the coast, our Goan Prawn Balchao brings a hit of vinegar-based tang and fermented spice that pairs perfectly with soft poi bread. For those who want something truly indulgent, the Ek Taar Ki Nalli Nihari is slow-cooked until the lamb shank is gelatinous and rich, served with a flaky Moti Roti that is made for mopping up every drop of gravy.
We believe good food requires patience. Whether it is our Keema Kofta Curry or the Raan Musallam, we focus on the balance of textures and the strength of our spice blends. These are meals meant for lingering, sharing, and settling in.
- Slow-Cooked Heritage: From Bihari specialties to coastal curries.
- Fresh Breads: We pair every curry with unique, region-specific breads like khamiri roti or moti roti.
- Regional Flavours: Expect bold ingredients, from mustard oil to fermented masalas, handled with care.
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