Every dish, a small ceremony

A cheerful memory of childhood — strawberries picked from the garden. Matcha softened by strawberry float on a milk base, with popping strawberry caviar.

The aged scent of paper and ink from the bungalow's leather-bound library. Nutty sesame, espresso, velvety milk — dark and grounding.

Named for the aparajita (blue pea) creepers on the courtyard walls. Vibrant blue pea and coconut milk with a cascade of espresso.

The feeling of light through sheer silken curtains. Cloud foam, oolong tea, and a thread of peach.

A drink with a secret past. Dark jaggery, rum-cold brew, and a flourish of herbal smoke.

A strong, pure black shot.

Diluted espresso with hot water.

The world's favourite — milk and lots of froth.

Espresso with more milk, thin layer of froth.

Espresso with milk and chocolate.

Traditional Phin filter drip, dripped over sweet condensed milk.

Espresso with hot steamed milk, almost no froth.

Ice, coffee, water — simply the best chill.

Chilled milk with ice and espresso.

Traditional Phin drip over ice and condensed milk.

Espresso with chocolate, chilled milk and ice.

Strong espresso-based cold coffee with milk and a scoop of ice cream.

The classic frappé, taken to indulgence.

Caramelised biscuit meets espresso.

Deep, dark, and honest.

Milk, cocoa, and unapologetic joy.

Cookie-butter velvet.

Chocolate meets tart berry.

Cinema in a glass.

A shake with a small surprise.

Slow-steeped in cold water — low acid concentrate over ice.

Bright, awake, and citrus-cut.

Effervescent and sharp.

A warm-cool contrast.

Tart and grown-up.

The unlikely, beloved cousin.

Hot matcha with frothy milk.

Matcha with ice and milk.

A clarified strawberry punch with a strawberry cloud on top.

Blue curaçao, coconut milk, and matcha on top.

Coconut water and matcha, softly.

The Italian 'drowned' dessert — hot espresso over vanilla.

Italy meets Arabia — espresso and pistachio.

Slow, dark, and comforting.

Chocolate warmed with a berry note.

Turmeric and cinnamon in warm milk.

Saffron, spice, and paper-thin almond slivers.

A homegrown kahwah with kitchen herbs.

Boiled slow, spiced strong.

Clean and clarifying.

A fruit tea to slow down with.

Ruby-red, faintly floral.

Apple, beetroot and carrot — cold-pressed.

Just orange, just cold.

Summer in a tall glass.

Lime, mint, soda.

The old-fashioned, well-made.

Long, cool and easy.

Iced tea with a soft peach note.

A lavender-blue lemonade that changes colour.

Asian-lemony twist on the Middle Eastern slush — very refreshing.

A more electric mojito.

A dreamy butterscotch drink from Hogwarts.

A Gen-Z delusional lychee drink with a lot of twists.

Buttermilk with a Bengal twist of lemon zest.

Twin drinks — Mohabbat (watermelon-rose) and Nafrat (apple-vanilla) — served together in a two-in-one glass, straight from the streets of Old Delhi.

The Pirate's coffee from the Caribbean — a Piña Colada twist.

The old men's favourite — oak-smoked black cherry coffee.

Irish whiskey-flavoured coffee.

Coconut water topped with espresso coconut cloud.

Yuzu with honey and lemon, topped with espresso.

Overnight oats soaked in milk with apple and carrot, topped with fruit, nuts, and honey.

Overnight oats with apple and carrot, enriched with chocolate, peanut butter, and fruit.

Chia soaked in smooth yogurt, finished with fresh fruit and honey.

Layers of chocolate yogurt and soaked chia — rich and energising.

Cooling South Indian curd rice with tempered spices, herbs, and crunch.

Quinoa with lettuce, orange, avocado, and a zesty lemon-coriander dressing.

Avocado and juicy orange tossed with arugula in orange-balsamic.

Roasted pumpkin, croutons, pumpkin seeds, avocado, feta mousse.

Crisp vegetables in a bold peanut-sesame dressing.

Hummus with za'atar vegetables, sumac onions, and fried chickpeas.

Slow-roasted peppers and tomatoes, smoky and rich.

Deeply caramelised onions in a robust broth with toasted bread.

Crispy samosa in a sweet-and-tangy Burmese broth.

Fragrant Thai coconut soup with lemongrass, galangal, and herbs.

Manchow-style soup with a wholesome millet twist.

Golden, crispy, gently salted.

Tossed in tangy peri-peri.

Crinkle-cut, coated in bold masala.

Extra spicy, smoky — for heat lovers.

Wedges tossed in zesty Tajín lemon-chilli.

Crisp wafers with mango-hecbonara sauce and salsa.

Aloo tikkis stuffed with cheese, chilli chaska, avocado mousse.

Dosa-batter-fried onion rings with South Indian flavours.

Quinoa-crusted bites with green chutney.

A modern sev puri with avocado in crisp katoris.

Spicy Chettinad paneer on buttery Malabar bites.

Mini bread bowls filled with spicy pav bhaji.

Tempura-fried paan leaf with sweet-spicy chutneys and curd.

Crispy chestnuts in a fiery chilli-garlic glaze.

Creamy hummus, warm pita, crisp golden falafel.

Pulled jackfruit and melted cheese in soft tortillas.

Crispy, saucy tacos loaded with bold flavours.

Avocado smashed with garlic and shenga podi on sourdough.

Hummus topped with pesto and garlic toum.

Maharashtrian green thecha with melted cheese.

Silky mushroom pâté with deep umami.

Truffle mushroom filling tucked into herbed focaccia.

Harissa paneer with roasted peppers and onions.

Grilled vegetables with parmesan, basil pesto, herbed mayo.

Choice of sauce: Mushroom, Pomodoro, Marinara, Alfredo or Pesto.

Creamy risotto with vibrant earthy notes.

Garlic, olive oil, chilli flakes — the classic.

Baked lasagna with hearty soya keema bolognese.

Mac and cheese with a bold gochujang kick.

San Marzano tomato, fresh mozzarella, basil, olive oil.

Char-grilled paneer tikka with peppers, onions and mozzarella.

Smoky BBQ jackfruit with veggies and cheese.

Wild mushrooms, mozzarella and aromatic truffle oil.

Roasted beetroot and creamy avocado on a cheesy base.

Mushrooms and roasted tomatoes on basil pesto with feta.

Roasted pumpkin purée with herbs, mozzarella and charred veg.

Spicy soya keema, double onions and fresh mozzarella.

Bhutan-inspired spicy cheese fondue with garlic bread.

Rich coconut Burmese soup with noodles and condiments.

Soft mini idlis in velvety coconut curry.

Ravioli in light buttery herb sauce.

Noodles in savoury broth with vegetables and tofu.

Creamy mushroom ramen with truffle oil.

Herb rice, grilled veg, salsa, guacamole, tortilla strips.

Spicy Kung Pao tofu with vegetable fried rice.

Aromatic red Thai curry with soft steamed rice.

Scrambled paneer with spices, onions and tomatoes.

Rich soya keema with buttery pav.

Delhi-style tangy chole with butter-toasted kulche.

Creamy dal makhani with aromatic jeera rice.

Rich paneer makhani with paratha or rice.

Jackfruit in rich korma gravy with Malabar paratha.

Spicy Chettinad paneer with flaky paratha.

Slow-cooked bhaji with crisp buttery pav.

Flavourful chaap with buttery masala kulcha.

Comforting home food — ask the server for today's specials.

Fragrant layered rice with vegetables (or jackfruit), saffron and fried onions.

Also on offer: Hari Mirchi Tadka Butter Khichdi.

Silky smoked dal makhani blended into khichdi.

Flaky, buttery, warm.

Soft, oven-warm.

The classic side.

Warm, pillowy.