Flavours that
tell a story

Black lentils slow-cooked overnight with butter and cream. A Pathak Restro classic.

Tender chicken in a velvety tomato-cream sauce, perfumed with fenugreek.

Kashmiri lamb braised with aromatic whole spices and Kashmiri chillies.

Cottage cheese in a velvety spinach gravy spiced with cumin and coriander.

Succulent prawns in a robust coastal masala with kokum and coconut.

Spiced chickpea curry served with fluffy deep-fried leavened bread. Punjab's pride.

Leavened flatbread brushed generously with garlic butter, baked in a clay tandoor.

Layered whole-wheat flatbread, flaky and buttery. Made fresh to order.

Fragrant basmati rice layered with vegetables, saffron, and caramelised onions.

Dum-cooked biryani with marinated chicken, whole spices, and rose water.

Naan stuffed with a sweet filling of coconut, almonds, and raisins.

Basmati rice tempered with cumin and ghee. A perfect accompaniment.

Soft khoya dumplings soaked in rose-cardamom sugar syrup. Served warm.

Traditional frozen cream with vermicelli, basil seeds, and rose syrup.

Creamy rice pudding set in earthen pots, flavoured with saffron and pistachios.

Soft paneer discs in thickened milk, garnished with slivered almonds.

Thick yogurt blended with Alphonso mango pulp and a hint of cardamom.

Slow-brewed spiced tea with ginger, cardamom, cinnamon and clove.

Freshly squeezed lime with your choice of sweet, salted, or masala finish.

Traditional rose drink with basil seeds and a hint of kewra water.