Clean white presentation with our signature Cinnamon Brown category dividers.
Simmered for 24 hours with churned white butter, whole spices, and rich cream.
Charcoal-grilled cottage cheese marinated in mustard oil, crushed coriander seeds, and hung curd.
Clay pot cooked chicken in caramelized onion, roasted whole garam masala, and rich nut gravy.
Tender Kashmiri spiced mutton slow-braised with ratan jot and aromatic fennel infusion.
Button mushrooms tossed with spring onions, birds-eye chili, and light savory soy.
Tossed on roaring flame with fresh julienned peppers, cabbage, and signature spice mix.
Stir-fried diced chicken with roasted peanuts, bell peppers, and sweet spicy glaze.
Translucent steamed dumplings served with scorched chili and scallion ginger dip.
Penne in spicy tomato basil sauce with kalamata olives and freshly grated parmesan.
Served with roasted garlic mash, sautéed winter greens, and rosemary mushroom jus.