Signature Items

The kitchen is best known for a handful of plates that span the menu — butter chicken, shahi paneer butter masala, Hyderabadi chicken dum biryani, adraki lamb chop supreme, and the Golden Indian fusion pizzas. Each one shows a different side of how the kitchen cooks.

A North Indian classic of tender chicken simmered in a rich, velvety tomato-butter gravy, finished with cream and aromatic spices. Mild, comforting, and one of the most familiar entry points to Indian food.

Dum biryani is rice and marinated meat (or vegetables) layered together with caramelized onions, saffron and fresh herbs, then sealed and slow-cooked over low heat. The dum technique locks the steam in so every grain takes on the flavor of the marinade and aromatics.

Tandoori cooking uses a clay oven called a tandoor, fired hot enough to sear meat in minutes and blister naan against the wall. Items are marinated in yogurt and spices, then skewered or stuck to the oven walls — the high, dry heat is what gives tandoori dishes their signature char and smokiness.

The dough is made fresh in-house daily and hand-stretched onto a stone deck. The sauce bases come from the Indian kitchen — tikka masala, spinach curry, or Schezwan — and the toppings include paneer, tandoori meats, ginger, cilantro and the spices the rest of the menu is built on. Same crust, different language.

Several of the signature plates are already vegetarian — including shahi paneer butter masala and the vegetable biryanis. The fusion pizzas also have a paneer tikka masala variant. The full menu has a large vegetarian section plus dedicated vegan options.

Most of the signatures lean mild to medium — butter chicken, shahi paneer, and biryani are gentle on heat. Some dishes elsewhere on the menu — vindaloo, Chettinad, Gongura preparations — are traditionally bold and fiery. Spice levels can usually be dialed up or down on request.