The menu features traditional Punjabi culinary craftsmanship featuring a selection of signature dishes that blend age-old recipes with contemporary flavours
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The menu curated by Chef Sarah Todd, Chef Yutaka Saito, and Mixologist Santanu Chanda offers a blend of Japanese culinary and Mediterranean influences
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The menu features authentic flavours from the Sichuan, Cantonese and Yunnan regions
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Enhanced New Menu - explore the art of Sichuan, Cantonese and Hunan cuisine
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Vegetarian options include Paneer Patio with Gehu Nu Rotli, Coconut wali Dal with Steamed Rice, and Veg Berry Pulao
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