Where Exceptional Taste Meets Unforgettable Evenings.

Oak-infused Bourbon with roasted blood orange, aromatic bitters, and a mesmerizing cinnamon smoke plume presented under a glass cloche.

Butterfly pea infused artisanal Gin, elderflower liqueur, tonic mist, and edible 24k gold leaf flakes that shift color as you stir.

Silver Tequila shaken with freshly crushed passion fruit pulp, bird's eye chili hint, Himalayan black salt rim, and lime zest.

Single-estate Nilgiris espresso shot vigorously shaken with dark spiced rum, Kahlua, vanilla bean syrup, and cocoa dust.

Tender ocean calamari tossed in stone-ground Chettinad peppercorn spices, curry leaf tempura, and served with roasted garlic aioli.

Succulent cubes of farm-fresh Malai paneer slow-roasted in aromatic ghee with Byadgi chili paste, served with mint coriander chutney.

Delicate steamed translucent parcels stuffed with crushed edamame, water chestnut crunch, black truffle essence, and chili ponzu dip.

Crisp-fried jumbo wings double-glazed in our secret 8-chili African peri-peri glaze, served with blue cheese dip and celery crunch.

48-hour fermented Neapolitan dough topped with San Marzano tomato reduction, artisanal whole burrata ball, fresh basil, and extra virgin olive oil drizzle.

Crispy-edged smoked pepperoni slices, aged fior di latte mozzarella, crushed red chili flakes, and house-infused habanero hot honey.

Handcrafted egg fettuccine ribbons tossed with porcini, shiitake, cremini mushrooms, white wine cream emulsion, and shaved 24-month Grana Padano.

Tandoor-charred chicken tikka simmered in a silky, rich makhani gravy smoked with live charcoal and finished with Kasturi methi and aged butter.

Black urad lentils simmered overnight for 24 hours on slow charcoal embers with organic cream, butter, and fragrant whole spices.

Prime bone-in mutton pieces slow-braised in Kashmiri Ratan Jot spice infusion, yogurt, fennel, and dry ginger served steaming hot.

Warm 70% dark Valrhona chocolate sphere melted tableside with hot salted caramel pour, served with Madagascan vanilla bean gelato.

Creamy baked New York style cheesecake layered over flaky honey-soaked Turkish baklava pastry with toasted Iranian pistachios.