A festive Indian biryani platter
Masala Table  ·  Est. kitchen of spice

The Menu

Seven dishes, cooked the way they're cooked at home — slow gravies, tandoor smoke, and rice steamed under a sealed lid. Scroll down and get hungry.

Vegetarian
Non-vegetarian
 Spice level (1–3 chillies)
À la carte

Seven dishes worth the drive

Crisp fried samosas served on a plate
Starter

Samosa

₹149

Golden pastry pockets packed with spiced potato and green peas, fried till they crackle, served with tangy tamarind and cool mint chutney.

Paneer tikka plated with grilled vegetables
Starter — Tandoor

Paneer Tikka

₹259

Cottage cheese marinated overnight in smoky yogurt and Kashmiri chilli, skewered with peppers and onion, and finished in the tandoor.

Tandoori chicken with flatbread and yogurt dip
Main — Tandoor

Tandoori Chicken

₹379

Chicken on the bone, slashed deep and double-marinated, roasted over open flame till the edges char and the inside stays impossibly juicy.

Butter chicken curry with rice
Main — Curry

Butter Chicken

₹399

Tandoor-roasted chicken simmered low in a velvet tomato and butter gravy, finished with cream and the faintest whisper of fenugreek.

A plate of biryani rice with meat
Main — Rice

Hyderabadi Biryani

₹349

Basmati layered with marinated meat, saffron, and caramelised onions, sealed and dum-cooked till the grains separate and the rice smells of the meat below it. Vegetable version available.

Crispy masala dosa served with chutneys
South Indian

Masala Dosa

₹229

A paper-thin rice and lentil crepe, crackling at the edges, folded over turmeric-spiced potato and served with sambar and two chutneys.

Gulab jamun soaked in syrup
Dessert

Gulab Jamun

₹129

Warm milk-solid dumplings, fried to a deep amber and soaked through in rose and cardamom syrup. The only dish on this menu with zero chillies.