Pure Vegetarian Menu

Classic velvety tomato soup made from fresh local tomatoes with a touch of cream and spices.

Indo-Chinese style thick soup with mixed vegetables, garlic, ginger and topped with crispy noodles.

Creamy corn soup loaded with tender sweet corn kernels and finely chopped vegetables.

Crispy cottage cheese cubes tossed with bell peppers, onions and a tangy spicy chilli sauce.

Golden fried vegetable dumplings in a thick, delicious soy-garlic Manchurian gravy.

Crispy wrapper sheets stuffed with seasoned stir-fried vegetables and deep-fried.

Crispy spiced potato patties topped with sweet yogurt, green chutney and tamarind sauce.

Mumbai style buttery mashed vegetable curry served with toasted soft pav bread rolls.

Paneer cubes cooked with freshly ground coriander seeds and red chillies in a thick tomato-capsicum gravy.

Soft paneer cubes simmered in a smooth, creamy, mildly sweet tomato-butter gravy.

Royal paneer curry made with cream, almond-cashew paste and saffron.

Freshly scrambled cottage cheese sautéed with onions, tomatoes and green chillies.

Healthy and creamy spinach gravy cooked with soft, paneer cubes and mild spices.

A classic North Indian recipe combining green peas and paneer in an onion-tomato gravy.

A colorful assortment of seasonal fresh vegetables cooked with light, aromatic spices.

A simple, dry preparation of cauliflower and potatoes flavored with ginger and coriander.

Tender ladyfingers sautéed with sliced onions, tomatoes and spices.

Smoky fire-roasted eggplants mashed and cooked with onions, tomatoes and green peas.

Potatoes slow-cooked in a spicy yogurt and fennel-spiced traditional gravy.

A comforting curry of potatoes and green peas in a standard spiced tomato gravy.

Wholesome spinach greens purée cooked with cubed potatoes and basic Indian spices.

Gram flour yogurt based tangy gravy with vegetable pakoras, tempered with curry leaves and mustard seeds.

Crispy sliced Dal Lake lotus stems cooked in a rich, dry onion-tomato gravy with local spices.

Lotus stems slow-cooked with fresh Kashmiri Haak/spinach greens and aromatic ground spices.

Lotus stems cooked in a rich, authentic Kashmiri yogurt-based gravy scented with fennel and ginger.

Protein-rich soya chaap pieces cooked in a fiery kadai gravy with bell peppers and roasted spices.

Creamy black lentils slow-cooked overnight with tomatoes, butter and fresh cream — a signature dish.

Yellow lentils tempered with ghee, cumin seeds, garlic and topped with fresh butter.

Standard yellow lentils tempered with onions, tomatoes and green chillies.

Rich arhar dal cooked to a smooth texture and tempered with rich butter, garlic, and dry red chillies.

Classic yellow lentils prepared with simple aromatic tempering of cumin and onions.

Red kidney beans slow cooked in a rich, thick Kashmiri styled onion-tomato masala.

Kashmiri kidney beans tempered with extra onions, garlic and dry red chillies.

Spiced kidney beans finished with a generous dollop of premium butter.

White chickpeas slow-cooked in a tangy Punjabi masala with ginger, garlic and amchoor.

Fragrant basmati rice cooked with fresh seasonal vegetables and aromatic whole spices.

Basmati rice tossed with roasted paneer cubes, whole spices and fresh herbs.

Basmati rice tempered with cumin seeds and pure ghee.

Steamed premium basmati rice — simple and healthy.

Traditional comfort food: a bowl of Kashmiri Rajma served with warm steamed basmati rice.

Kashmiri Rajma curry topped with rich butter and served with steamed basmati rice.

Stir-fried basmati rice with finely chopped carrots, beans, cabbage, garlic and light soy sauce.

Wok-tossed noodles with crunchy vegetables, black pepper, vinegar and soy sauce.

Crispy vegetable dumplings cooked in a classic dark, sour-spicy Manchurian sauce.

Deep-fried rolls stuffed with spiced vegetables, served with sweet chilli dip.

Home-style whole wheat flatbread made on a griddle/tawa.

Home-style tawa roti brushed with pure melted butter.

Layered, flaky pan-fried whole wheat flatbread cooked with ghee.

Griddle paratha stuffed with seasoned mashed potatoes, herbs and green chillies.

Premium flatbread stuffed with spiced, fresh grated paneer.

Pillowy tandoor-baked flatbread glazed with rich melted butter.

Tandoor baked naan topped with minced garlic, coriander and butter.

Flatbread stuffed with a delicious mixture of spiced potatoes and chopped onions.

Flatbread stuffed with a combination of spiced potatoes and grated paneer.

Flatbread stuffed with a tasty mix of spiced potatoes and minced cauliflower.

Crispy fermented rice and lentil crepe served with fresh coconut chutney and hot sambar.

Crispy crepe stuffed with a spiced potato-onion mash, served with chutneys and sambar.

Crispy crepe filled with rich, grated paneer filling seasoned with aromatic spices.

Crispy crepe loaded with melted mozzarella cheese — a favorite among children.

Soft, fluffy steamed rice-lentil cakes served floating in hot, aromatic sambar.

Crispy, savory deep-fried lentil donuts served with coconut chutney and sambar.

Thick savory rice pancake topped with green chillies, coriander and red onions.

Thick rice pancake topped with fresh chopped tomatoes, onions, capsicum and herbs.

A combination plate consisting of one soft idli and one crispy vada served with sambar and chutneys.

Fluffy steamed savory snack combining the texture of idli with dhokla tempering.

An extra bowl of our spiced lentil-vegetable stew cooked with local tamarind.

Crispy fire-roasted lentil wafers.

Golden deep-fried crunchy lentil papad.

Chilled yogurt mixed with tiny fried gram flour balls (boondi) and roasted cumin.

Hot milk-solid dumplings deep-fried and soaked in warm cardamom and rose sugar syrup.

Traditional slow-cooked rice pudding made with whole milk, saffron, cardamom and dry fruits.

Soft, spongy cottage cheese balls soaked in a light, sweet syrup.

Freshly brewed Indian chai cooked with milk, ginger and cardamom.

Hot, frothy milk coffee prepared in traditional South Indian style.

Thick, creamy churned sweet yogurt drink, served chilled in a glass.

Refreshing salted yogurt drink spiced with roasted cumin and mint.

Chilled packaged drinking mineral water bottle (1L).

Creamy spinach curry cooked with fresh paneer cubes without onion, garlic or root vegetables.

Spiced scrambled cottage cheese cooked with chopped tomatoes, green chillies and fresh coriander.

Lotus stems cooked in a yogurt gravy with fennel and dry ginger, following strict Jain principles.

Yellow split lentils tempered with cumin seeds and whole red chillies, zero root veg/garlic.

Yellow lentils tempered with cumin and butter, prepared without onion and garlic.

Comforting yellow dal tempered with cumin, tomatoes, and dry red chillies.

Comforting yellow dal tempered with cumin, tomatoes, and topped with rich fresh butter.