Our Food

From The Pot
This is not going to be the War and Peace of rubies. It's going to be short, spicy and distinguished. Do not expect British curry-khana food here. This is top-notch rustic, regional fare.
Kebab Cart
In pre-partition Delhi, when the Walled City was home to educated and wealthy Muslims (who later went to Pakistan), Urdu Bazaar was a street lined with Urdu-language bookstores. By 2010, most of these have given way to butcheries, chai-khanas and kebab stalls. This is our homage to the roadside kebab-wallas of Urdu Bazaar. The kebabs are spicy, smoky, a little greasy and delicious.
Tandoor Clay Oven Grills
Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, drawn around the glowing embers of the open grill, taxiwallas lay out newspapers on old car bonnets like fine table linen, lawyers and well to-do's with their perfumed women wait to eat in their cars, script scribes sit across from them on the pavement in folding chairs whilst the dilwallas star gaze on the roadside. And then the wait is over. You eat. Drink. And savour.
Nearly everywhere in India, wherever there is a Muslim community, there is a biryiani. Not to be confused with pulao where ingredients are cooked together, the distinction with biryiani is that it requires layering. For centuries they have been the court dish around which feasts for Moghals and Nawabs have been centred. We serve ours steaming straight out of individually sealed haandi pots.