Where the
tandoor
never sleeps.

Whole spices cracking in iron kadais. Naan blistering against clay walls hot enough to singe the air three feet away.

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40+Spice Blends

800°CTandoor Temp

Since 2018New Delhi

Thu–SunDinner Service

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Kashmiri MirchAamchurKalonjiHingMethi DanaJeeraGaram MasalaAjwainHaldiLaungKashmiri MirchAamchurKalonjiHingMethi DanaJeeraGaram MasalaAjwainHaldiLaung

Day in the Kitchen

Before the
first guest
arrives.

Every evening starts twelve hours earlier. A market run, a grinding stone, a fire lit before anyone asks for a table.

Colorful whole spices — turmeric, dried red chilies, cardamom pods — piled in brass bowls at a morning market

06:30 AMMorning Market

The day starts at the spice bazaar. Not the supermarket.

Close-up of chef hands grinding fresh masala paste with a stone mortar and pestle, stained with turmeric

12:00 PMMasala Prep

Grinding by hand. The texture changes everything.

Staff meal — steel tumblers of chai lined up on a wooden counter, steam rising, hands wrapped around cups

03:00 PMStaff Chai

First pour before service. The kitchen breathes.

Signature Dishes

The plates
people come back
for.

Each dish has a place it came from and a reason it's done this way. Click any card to read the story.

Tandoor · 750°C

Lamb Seekh Kebab

Lucknow, UP — street-cart original, refined over fifty years.

Minced with raw papaya to tenderize. Packed tight enough that the char seals the fat inside. Split one open and the steam smells like Lucknow.

Technique:Hand-minced lamb packed onto flat iron skewers, cooked in a 750°C clay tandoor for exactly four minutes.

Hung Curd · 48hr Marinade

Paneer Tikka

Punjab — the one dish every grandmother has an opinion on.

The marinade is the argument. We use hung curd strained overnight, not store-bought yogurt. The paneer is homemade. The char is non-negotiable.

Technique:Hung curd marinade, 48 hours. Cooked in the tandoor, not on a tawa. The difference is the blister.

Dum · 18 Hours

Dal Makhani

Moti Mahal, Delhi — the original slow-cook, not the shortcut.

Cooked in a heavy-bottomed iron pot sealed with dough. The lentils collapse into themselves. Grandmothers either nod or they don't.

Technique:Black lentils, 18 hours on dum. Butter goes in at hour twelve, cream at the end. No pressure cooker.

Clay Wall · 800°C

Garlic Naan

The tandoor wall. Nowhere else.

Leavened overnight. Brushed with cultured butter and crushed raw garlic the moment it comes off the wall. Eat it before the butter stops running.

Technique:Slapped against the clay interior at 800°C. The blisters form in 90 seconds. It comes off the wall with a hook.

The Room

Every table
has a reason
it's there.

Two people at a candlelit restaurant table, copper bowls between them, one reaching to tear naan, both mid-conversation

For Two

Young couples who meant to try somewhere predictable.

The table that changes the plan.

The corner table by the kitchen pass. The smell of ghee tempering hits before you sit down. You order one more thing because you can't decide what to leave.