North Indian cuisine is built around a handful of techniques and a deep pantry of spices. If you’ve never sat down to a proper Indian meal, the menu can feel intimidating — but the structure is simple once you know the rhythm.
The tandoor
Most of our signature starters — tandoori chicken, paneer tikka, seekh kababs — are cooked in a tandoor: a clay oven heated by charcoal to over 480°C. The intense heat sears the outside, locks in the marinade, and creates that distinct smoky char. The same oven bakes our naan and tandoori roti.
The curry, demystified
“Curry” is a Western catch-all word — in our kitchen there’s no single curry recipe. Butter chicken is rich and tomato-driven; dal makhani is slow-cooked black lentils in cream and butter; palak paneer is fresh spinach blended with mild spices. Each has its own personality.
Bread or rice?
Both. North Indian meals usually feature one tandoor-baked bread (naan or roti) plus rice (plain basmati or a layered biryani). The bread is for scooping curry; the rice is your base. Order one of each for the full experience.
Spice levels
Our dishes are seasoned, not necessarily fiery. Most are warmly aromatic rather than burning hot — we’ll happily turn the heat up or down to your taste. Just tell your server.
Curious to taste? Book a table and let our team build a meal around what you love.