The menu here traces back to family recipes, refined over generations rather than reinvented for a trend. When we opened, we made one rule that hasn't changed since: no shortcuts on the base. Our gravies still simmer for hours, and our tandoor still gets the char that most kitchens skip to save time.

That same patience shows up everywhere else — in how we source ingredients, in how we handle dietary requests, and in how we run our booking calendar. Real availability, honest sourcing, and food that tastes the same on your fortieth visit as it did on your first.