Eat. Drink. Repeat.

South India's legendary bar snack: spicy, tangy, and dangerously addictive deep-fried red-hot chicken bites.

A lighter take on a spicy classic. These wings are pit-roasted in our tandoor and finished on the grill to lock in juices with a fiery Schezwan glaze.

The classic 'Green Chilli' dry fry that every Telugu person looks for in a bar. Bone-in chicken tempered with fresh green chilies and curry leaves.

Authentic, no-nonsense chicken chunks marinated in a potent blend of hung curd and Kashmiri chilies. Char-grilled to perfection in our clay oven. Served with red onions, mustard oil, and a heavy hand of chaat masala.

Not your average chicken pakoda. Marinated for 12 hours, fried crisp, and tempered with southern spices, curry leaves, and green chilies.

A flavorful tribute to the traditional Indian pickle. Chicken pieces are steeped in a unique blend of pickling spices and spicy yogurt, then roasted in the clay tandoor for a tangy, savory finish.

Vibrant spiced fish fillets tempered with curry leaves, yogurt, green chilies, and a touch of red chili paste.

Inspired by the royal kitchens of the Deccan. Tender fish strips marinated in a shahi blend of white pepper, mace, and ginger-garlic, double-crusted for a majestic crunch. Served with a mint-yogurt emulsion.

A rustic, high-heat dry fry inspired by the coastal highway 'bandis'. Juicy prawns tossed in a wok with scorched curry leaves and a heavy tempering of golden garlic slivers on cast-iron.

Wok-tossed prawns with slit green chilies, spring onions, and a dark soy-garlic glaze. The ultimate salty-spicy bar snack.

A true delicacy for the adventurous palate. Fresh goat intestines are meticulously cleaned, slow-braised until tender, and then wok-tossed in a rustic blend of peppercorns, turmeric, and fiery red chiles. Finished with plenty of crispy curry leaves for that unmistakable 'Dhaba soul'.

Inspired by the legendary spice-markets of Charminar. Delicate morsels of goat brain flash-seared with a fiery, hand-pounded blend of black peppercorns, slit green chiles, and ginger. A buttery, spice-forward masterpiece with a melt-in-the-mouth finish.

The Soul of the Nizams: A slow-cooked labor of love, where tender lamb trotters simmer overnight in a fragrant, spice-infused broth until the marrow melts into a rich, gelatinous gold.

A rich, slow-cooked savory porridge of tender pulled Lamb, cracked wheat, and a blend of four lentils. Simmered for over eight hours with aromatic spices and ghee, then hand-pounded to a silky paste-like consistency. Served hot and garnished with crispy fried onions, fresh mint, julienned ginger, and lime.

Bone-in chicken lollipops, double-breaded with a spicy seasoned flour coat. Juicy on the inside, kadak (crisp) on the outside.

Crispy, batter-fried chicken strips sautéed in a zesty red chili and yogurt-based sauce. A spicy Indo-Chinese classic served with fresh aromatics.

A heritage recipe from the royal court of Hyderabad. Thin batons of chicken marinated in spiced yogurt, wok-tossed with a tempering of green chiles, garlic, and fresh mint.

Rich chicken liver sautéed in a quintessential Mangalorean blend of dried chiles, coriander, and black pepper. A splash of acidity balances the iron-rich, metallic taste.

The classic Tamil Nadu style lamb stir-fry. 'Chukka' refers to the thick, dry pan-roasted spices and caramelized onion masala coating tender mutton chunks.

Tender cubes of boneless lamb shoulder slow-braised, then flash-seared in aromatic oil with a heavy hand of freshly crushed black peppercorns, caramelized red onions, and ginger. Finished with a crisp curry leaf and a wedge of lemon.

Tender chicken drumsticks steeped in a vibrant marinade of Kashmiri chilies, mustard oil, and roasted cumin. Grilled over glowing charcoal for an unmistakable smoky aroma and a juicy finish.

Chicken on the bone marinated in mustard oil, ginger-garlic paste, and crushed 'khada' spices. Char-grilled in our clay tandoor. Half: £9.99, Full: £16.99 (please ask server).

Four to five pieces of prime lamb chops marinated in traditional tandoori spices and char-grilled in our clay oven to a tender, juicy finish with crispy charred edges.