Fragrant, aged basmati rice scented with cumin seeds.

Jeera Rice

Condensed milk dumplings fried in pure ghee and soaked in rose-cardamom syrup.

Gulab Jamun

Double layer brown butter cake stuffed with creamy carrot halwa. Topped with chai spice cream cheese icing.

Carrot Halwa Cake

Local paneer simmered with spinach, tomatoes, green chilies, fresh cream, and house-roasted garam masala. A classic for a reason. Served with daal, raita, & masala slaw. vegetarian, gluten friendly, halal.

Saag Paneer

Marinated & seared chicken tikka in an oh-so-over-the-top tomato-cream-butter sauce with jaggery, roasted garam masala, and aromatics. Served with daal, raita, & masala slaw. gluten friendly, halal.

Butter Chicken

Kashmiri Fried Chicken sandwich - chicken breast brined in buttermilk, mint & chili on toasted, buttery buns with Maggi mayo & sweet pickles.

KFC Sandwich

Spiced lamb hash simmered with tomatoes, ginger and aromatic spices. Garnished with onions & cilantro, green chutney, sweet yogurt and served on two toasted buns. The most awesome Sloppy Joe ever.

Sloppy Jai

Shredded cheese, onion, green chili, ginger, & curry leaf. Served with sambar & coconut chutney. (vegetarian, gluten-friendly)

Cheese Uttapam

The OG. Spiced potato dumplings fried in curried chickpea batter topped with mint & tamarind chutneys. Served on two griddled pav with fried chilies. (vegetarian)

Vada Pav

Hardy field greens, spring alliums, green garlic oil, ginger, green chilies.

Spring Green Uttapam

Savory pancakes made from fermented rice and lentils. A South Indian specialty. Very delicious, please and thank you.

Uttapam

Crispy tater & tapioca tots seasoned with green chilies, curry leaves, cumin, & ginger. Served with Maggi hot & sweet ketchup. (vegan, gluten-friendly)

Sabudana Vada Tots

Indo-Chinese classic originating in the kitchens of the Hakka-Chinese community in Kolkata. Battered boneless chicken tossed with onions, bell peppers, curry leaves, in a ginger-chilli soy sauce.

Chili Chicken

Sweet Potato Chaat

Poori, puffed rice, boondi, corn poha, sev, onion, cilantro, roasted peanuts, tamarind chutney, green chutney, bhel mix, pomegranate. A sweet, spicy, salty, tangy party in your mouth.

Disco Bhel

Julienned “okra fries” tossed with salt & seasoning, served with a lime wedge. Okra like you’ve never had it - one of our signature dishes.

Okra Fries

Delicious Green Kale in a curried chickpea batter. Served with green chutney & sweet yogurt.

Kale Pakoras

Place 1.5 cups aged basmati rice in a bowl and rinse under cold water until the water runs nearly clear (3–4 rinses). Cover with cold water and soak 20–30 minutes, then drain thoroughly.

Rinse and Soak

Heat 2 tablespoons ghee or neutral oil in a medium saucepan over medium heat. Add 1.5 tablespoons whole cumin seeds and toast 30–45 seconds until fragrant and slightly darker, stirring constantly so they don't burn. If using, add 2 green cardamom pods, 2 whole cloves and 1 bay leaf and toast 10–15 more seconds to release aroma.

Bloom the spices

Add the drained basmati rice to the saucepan and gently stir to coat each grain in the spiced fat. Toast the rice 1–2 minutes, stirring, until grains look translucent at the edges and smell nutty.

Toast the rice briefly

Pour in 2.75 cups water and add 1 teaspoon salt. Increase heat to bring to a gentle boil. Once boiling, reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 12–14 minutes, or until water is absorbed and rice is tender. Avoid lifting the lid during this time.

Cook

Turn off the heat and let the rice rest, covered, for 8–10 minutes to finish steaming and firm up the grains.

Steam Rest

Remove the bay leaf and whole spices if desired. Gently fluff the rice with a fork to separate grains, taking care not to mash. Stir in 2 tablespoons chopped cilantro, 0.25 teaspoon freshly ground black pepper and 1 teaspoon lemon juice if using. Taste and adjust salt. Serve hot as a fragrant side to curries or grilled proteins.

aged basmati rice

water

whole cumin seeds (jeera)

ghee or neutral oil

salt

whole green cardamom pods (optional)

whole cloves (optional)

bay leaf (optional)

fresh cilantro, chopped

freshly ground black pepper

lemon juice (optional)

If using store-bought khoya, crumble it finely with your fingers so there are no large lumps. If making khoya at home from milk, ensure it is thick and moist but not wet.

Prepare khoya

In a large bowl combine the crumbled khoya and condensed milk. Mix gently with a spatula or your fingertips until uniform. Do not overwork — mix just until incorporated.

Sift the all-purpose flour and baking powder over the khoya mixture. Add ghee (if using) and gently fold to bring the mixture together. The dough should be soft, slightly sticky but cohesive. Add milk, 1 teaspoon at a time (use up to the listed 2 tbs), only if needed to bring the dough together.

Divide the dough into 12 equal portions (about 20–22 g each). Roll each portion between palms into a smooth, crack-free ball. Smooth surface is essential to avoid cracks during frying and syrup absorption. Place on a tray and cover loosely with a damp cloth to prevent drying.

In a wide saucepan, combine sugar and water. Stir gently to wet the sugar, then place over medium heat.

Add crushed cardamom pods and saffron strands to the pan. Bring the mixture to a gentle boil, then reduce heat and simmer for 6–8 minutes until the sugar dissolves completely and the syrup reaches a light one-string consistency (when a drop between forefinger and thumb forms a single thread).

Stir in lemon juice to prevent crystallization. Turn off the heat and add rose water. Keep the syrup warm (not boiling) while you fry the dumplings. The syrup should be slightly thinner than pancake syrup so the gulab jamuns can soak well.

Heat ghee (or neutral oil) in a deep, heavy-bottomed pan over medium-low heat. The oil should be moderately hot: when a small piece of dough dropped in rises slowly and steadily, the temperature is correct (around 325–340°F / 160–170°C). Do not overheat — too hot will cook the outside too quickly and leave the inside raw.

Gently lower 3–4 balls into the hot ghee at a time (do not overcrowd). Stir gently and continuously to ensure even browning and to keep them turning so they expand uniformly. Fry on medium-low heat for about 6–8 minutes, until they turn a deep golden brown. Adjust heat as necessary to maintain steady gentle bubbling.

Remove fried balls with a slotted spoon and transfer directly into the warm syrup. Repeat with remaining balls.

Let the fried gulab jamuns soak in the warm syrup for at least 1 hour so they absorb the syrup and become soft. For best results, soak 2–3 hours at room temperature or refrigerate in syrup overnight for deeper flavor and full saturation.

Before serving, gently turn the gulab jamuns in the syrup to coat evenly. Transfer to serving bowls and spoon some syrup over them.

Garnish with chopped pistachios and slivered almonds if desired. Serve warm or at room temperature.

khoya (mawa), crumbled

full-fat sweetened condensed milk

all-purpose flour (maida)

baking powder

milk (or as needed to bind)

ghee (for dough, optional)

granulated sugar

green cardamom pods, lightly crushed

rose water

saffron strands (optional)

lemon juice

ghee (clarified butter) or neutral oil for deep frying

chopped pistachios

slivered almonds

Prepare ingredients: Peel and grate carrots finely (use a box grater or food processor). Measure dairy and spices.

Heat a wide heavy skillet over medium heat. Add 3 tbs unsalted butter and melt until foaming, then reduce heat to medium-low.

Add the grated carrots and a pinch of salt to the skillet. Sauté, stirring often, for 6–8 minutes until carrots soften and release moisture.

Pour in the whole milk and stir, scraping any caramelized bits from the pan. Continue to cook until most liquid has evaporated, another 4–6 minutes.

Add the sweetened condensed milk and sugar. Stir to combine and cook over medium-low heat, stirring frequently to prevent sticking, until the mixture thickens to a spreadable, slightly sticky consistency (about 8–10 minutes).

Stir in ground cardamom, saffron (if using), chopped pistachios or almonds, and adjust salt to taste. Cook 1–2 more minutes. Remove from heat and cool to near room temperature (about 20–30 minutes); the filling should be thick but spreadable.

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with melted butter or oil and dust lightly with flour; line bottoms with parchment for easier removal.

Place 12 tbs (1.5 sticks) unsalted butter in a light-colored saucepan over medium heat. Melt and cook, swirling occasionally, until butter foams, browns, and gives a nutty aroma (about 6–8 minutes). Watch closely to avoid burning. Remove from heat and let cool until warm but not hot (about 10 minutes).

Brown the butter

Whisk together dry ingredients: in a bowl, sift or whisk 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground ginger. Set aside.

In a large bowl, whisk together the eggs, 1.5 cups granulated sugar and 1/2 cup light brown sugar until combined. Whisk in the cooled brown butter and 2 tsp vanilla extract until smooth.

Alternate adding the dry ingredients and 1 cup buttermilk to the wet mixture: add one-third of the dry ingredients and mix until incorporated, then half the buttermilk, then another third of dry, the remaining buttermilk, and finish with the remaining dry. Mix until just combined — do not overmix.

Divide batter evenly between the two prepared pans (about 18–20 oz batter per pan). Smooth tops and tap pans once on the counter to remove large air bubbles.

Bake for 22–28 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in pans for 10 minutes, then invert onto wire racks and cool completely (about 1 hour).

Ensure cream cheese (10 oz) and 4 tbs butter are fully softened. In a large bowl or stand mixer fitted with a paddle, beat cream cheese and butter together on medium speed until smooth, about 2–3 minutes.

Add 1 tsp vanilla, 1 tsp chai spice, 1 tsp lemon juice and 1/4 tsp salt. Mix to combine.

Gradually add 3 cups powdered sugar, 1 cup at a time, mixing on low speed after each addition until incorporated. Increase speed to medium and beat until light, smooth, and spreadable (about 2 minutes). If icing is too thin, chill 10–15 minutes; if too stiff, add 1–2 tsp milk or cream.

Level the cooled cake layers if domed: use a serrated knife or cake leveler to create flat tops so layers sit evenly.

Place one cake layer on a serving plate or cake board. If desired, brush the top lightly with 1–2 tsp simple syrup to keep it moist (optional).

Spread the cooled carrot halwa filling evenly over the first layer, leaving a 1/4-inch border to prevent overflow (use about all of the prepared halwa; if very loose, ensure it's thickened). The filling should form a roughly 1/2–3/4 inch layer.

Carefully place the second cake layer on top, pressing gently to adhere.

Apply a thin crumb coat of chai cream cheese icing over the top and sides to seal crumbs. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Finish by applying the remaining icing in a thicker, even layer. Smooth with an offset spatula. Sprinkle extra chopped pistachios or toasted coconut around the edge or center as garnish.

Refrigerate the assembled cake for at least 30 minutes before slicing to allow the filling and icing to settle. Bring to room temperature 20–30 minutes before serving for best texture.

carrots, grated (packed)

unsalted butter

whole milk

sweetened condensed milk

sugar

cardamom, ground

saffron threads (optional)

chopped pistachios or almonds

unsalted butter (for browning)

all-purpose flour

baking soda

ground cinnamon

ground ginger

large eggs

light brown sugar, packed

vanilla extract

buttermilk

cream cheese, full-fat, softened

unsalted butter, softened

confectioners' sugar (powdered sugar)

chai spice (blend of cinnamon, cardamom, ginger, cloves) or ground chai

extra chopped pistachios or toasted coconut (for garnish)

melted butter or oil (to grease pans)

flour (to dust pans)

Toss paneer cubes with 1 tsp kosher salt. Heat 2 tbs vegetable oil in a nonstick skillet over medium heat. When hot, add paneer in a single layer and shallow-fry, turning occasionally, until golden on at least two sides, about 6–8 minutes. Remove to a paper-towel-lined plate and set aside.

Salt and fry paneer

If you prefer softer paneer, skip frying and add cubes directly to the curry in step 'Finish curry'.

Bring a medium pot of water to a boil and add the spinach leaves. Blanch for 30–45 seconds until wilted, then immediately transfer to an ice bath. Drain and squeeze out excess water. Roughly chop and transfer to a blender or use an immersion blender to purée to a smooth or slightly textured consistency (about 1 cup purée). Reserve.

Blanch and purée spinach

In a large skillet or heavy saucepan, heat 2 tbs oil or ghee over medium heat. Add cumin seeds and let them sizzle 20–30 seconds until fragrant. Add the finely chopped onion and a pinch of salt, and cook, stirring, until soft and golden, about 6–8 minutes. Add minced garlic, minced ginger, and minced green chilies; cook 1–2 minutes until raw aroma dissipates.

Sweat aromatics

Add the chopped tomatoes to the pan with 1 tsp turmeric and 1 tsp ground coriander. Cook, stirring occasionally, until tomatoes break down and oil separates slightly from the tomato mixture, about 8–10 minutes. If the mixture looks dry, add 2–4 tbs water to prevent sticking.

Cook tomatoes

Stir in 1 tsp house-roasted garam masala and 1 tsp red chili powder (optional). Cook with the tomato-onion base for 1 minute to bloom the spices. Taste and add up to 1 tsp salt more if needed.

Add the spinach purée to the tomato-spice mixture and stir to combine. Pour in 1 to 1 1/2 cups of the water or vegetable broth to reach a saucy consistency (reserve the rest of the liquid for adjusting thickness). Bring to a gentle simmer and cook for 5–7 minutes to allow flavors to meld.

Combine spinach and simmer

Add the fried paneer cubes to the simmering saag. Gently stir to coat and simmer 3–4 minutes so the paneer warms through and absorbs flavor. Stir in 1 tbs heavy cream and 1 tsp lemon juice; if the curry is too thick, add remaining water/broth 2 tbs at a time until desired consistency is reached. Adjust salt to taste.

Finish with paneer and cream

Sprinkle additional 1 tsp garam masala and chopped cilantro over the curry before serving.

Serve hot as a to-go curry with daal, raita, and masala slaw on the side. Keeps refrigerated up to 3 days; reheat gently on the stove adding a splash of water or cream to loosen sauce.

paneer (firm), cut into 1-inch cubes

kosher salt

vegetable oil (for shallow frying paneer)

fresh baby spinach (packed)

medium ripe tomatoes, coarsely chopped

yellow onion, finely chopped

fresh green chilies, minced (adjust heat)

fresh garlic, minced

fresh ginger, minced

vegetable oil or ghee (for curry)

cumin seeds

turmeric powder

ground coriander

house-roasted garam masala

red chili powder (optional)

salt (to taste)

water or low-sodium vegetable broth

heavy cream or half-and-half

lemon juice (fresh)

additional garam masala (for finishing)

In a bowl combine 1 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp kosher salt, 1 tsp red chili powder and 1 tbsp vegetable oil. Add the 1 lb chicken pieces and stir to coat. Cover and refrigerate at least 1 hour, preferably 4 hours or overnight for best flavor.

Marinate the chicken

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add 1 tbsp vegetable oil or a thin coating of oil and sear marinated chicken in batches so pieces are browned and slightly charred at edges, 2–3 minutes per side. Transfer seared chicken to a plate; it will finish cooking in the sauce. Reserve any juices.

Sear the chicken

In the same large skillet reduce heat to medium and add 1 tbsp neutral oil and 2 tbsp butter. When butter melts, add 1 cup finely chopped yellow onion and sauté until soft and lightly golden, 6–8 minutes. Add 1 tbsp ginger-garlic paste and cook 1–2 minutes until raw aroma is gone.

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Add the 14 oz crushed tomatoes, 1 tsp jaggery, 1 tsp smoked or roasted garam masala, 1 tsp crushed fenugreek leaves, 1 tsp paprika, 1/2 tsp ground cumin and 1 tsp kosher salt. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes, stirring occasionally, until sauce thickens and deepens in color.

Build tomato base

For an ultra-smooth sauce, let mixture cool slightly then transfer to a blender and puree until very smooth (use caution with hot liquids). Return to skillet and reheat gently.

Blend for silky texture (optional)

Stir in 1/2 cup heavy cream and 2 tbsp butter. If sauce is too thick, add up to 1/4 cup whole milk to reach desired consistency. Taste and adjust salt and sweetness; add additional jaggery or 1/2 tsp if needed. Stir in 1/2 tbsp lemon juice to brighten.

Finish sauce with cream & butter

Add seared chicken and any resting juices into the sauce, submerging pieces. Simmer gently on low for 6–8 minutes until chicken is cooked through (internal temp 165°F / 74°C) and flavors meld. If using pre-cooked chicken, simmer just to heat through and let sauce cling to pieces.

Combine chicken and sauce

Mix 1/2 cup plain yogurt with 1/4 cup grated cucumber, 2 tbsp chopped cilantro and 1/4 tsp salt. Stir until combined and refrigerate until ready to serve.

Prepare raita

In a bowl combine 1 cup thinly sliced green cabbage, 1/4 cup shredded carrot, 2 tbsp thinly sliced red onion, 1 tbsp lemon juice, 1/4 tsp toasted cumin powder, and 1/4 tsp salt and black pepper. Toss to coat and let sit 5–10 minutes for flavors to marry.

Assemble masala slaw

Warm 1 cup prepared yellow lentil daal in a small saucepan over low-medium heat until simmering; adjust consistency with water if needed and season to taste.

Heat daal

Ladle butter chicken into serving container. Spoon warmed daal in a separate compartment or alongside. Add a dollop of raita and a portion of masala slaw. Drizzle 1 tbsp melted butter over the curry, sprinkle chopped cilantro and toasted nuts if using. Serve hot.