Order from
Tue – Sun: 11:00 AM – 2:30 PM, 4:30 PM – 9:30 PM
No stock trays and no styling tricks: this is what leaves the pass, shot in the room it is served in.
Thali, the way it is eaten at home
Momos, folded and steamed to order
Shrimp curry, coconut and warm spice
Laccha paratha, pulled apart in layers
Biryani, sealed and steamed to order
Straight off the skewer, still spitting
Pakora, fried to order
Butter chicken, with naan to mop it up
Samosas, folded by hand each morning
Paneer masala, slow-cooked
The mixed grill, straight from the tandoor
Lamb chops, marinated overnight
Chow mein, the Kathmandu way
Dal makhani, on the stove all day
Naan, straight off the tandoor wall
Palak paneer, spinach ground fresh
Gulab jamun, warm from the pan
Mango lassi, blended to order
The tandoor, lit before anything else
Gravies down from opening until close
Cooked in the karahi, served in it too
The kitchen has one head and six hands
Eighty seats, before the doors open
Saturday, about eight o'clock
Laid and waiting
The bar, and the game on
2500 SE Federal Highway
Closing time, and nobody in a hurryReady in about 25 minutes for pickup, 50 for delivery. Order direct and keep 5% off the bill.
