Ikara

Tomato and pigeon pea lentil broth with pineapple juice and chunks, finished with Indian spices.

Slow-cooked lamb trotters in a spiced broth with clove, cinnamon, and black cardamom.

Creamy mushroom, corn, and cheese filling encased in a crisp pastry shell, deep-fried until golden.

Mushrooms marinated in a Chettinad spice blend of roasted spices, black pepper, and curry leaves, grilled for a smoky, bold finish.

Jackfruit chunks marinated in Malabar spices, shallow-fried for a smoky, subtly sweet finish.

Paneer cubes stuffed with cheese, marinated in cream and gram flour, cooked in the tandoor.

Scooped potatoes stuffed with potato, green chillies, coriander, and dry fruits.

Onion, tomato, and capsicum in a spiced malt vinegar marinade, served with cottage cheese and pineapple.

Grated vegetables with cottage cheese and dry fruits, spiced and finished in the tandoor on skewers.

Cottage cheese stuffed with spiced potato, shallow-fried and finished on dum.

Spinach and chana dal kebabs stuffed with khoya, pan-grilled.

Broccoli cubes marinated in cream and cheese with green chillies and coriander roots.

With Mint/Pineapple/Yogurt/Tamarind Chutney.

Hand-formed rissóis filled with chopped prawns in a spiced béchamel or cheese sauce, breaded and fried until golden.

Pomfret steaks marinated with turmeric, red chilli, ginger, garlic, and lemon or tamarind, coated in semolina and shallow-fried in coconut oil.

Chicken stir-fried with freshly crushed black pepper, curry leaves, and aromatic spices.

Chicken tikka marinated in cream and cheese with green chillies and coriander roots.

Boneless chicken with ginger, garlic, onion, and red chilli, lentil flour–coated and fried, finished with lemon juice and kebab masala.

Minced mutton rolls with Indian spices and cheese, cooked in the tandoor.

Mutton leg pieces marinated with raw papaya, ginger-garlic, malt vinegar, hung curd, and cream, spiced and cooked in the tandoor, finished with butter.

Whole baby lamb leg marinated with ginger-garlic, red chilli, and malt vinegar, dum-cooked with whole spices, finished in the tandoor, with butter and kebab masala.

Boneless salmon marinated in a yellow spice marinade with carom seeds and Indian spices, cooked in the tandoor.

Jumbo prawns marinated in a yellow spice marinade with ground spices, cooked in the tandoor.

Whole pomfret marinated in hung curd and Indian spices, cooked in the tandoor, served with kaffir lime.

Lobster marinated in a yellow spice marinade with ground spices, cooked in the tandoor.

Cottage cheese in makhani gravy, finished with butter, cream, ginger, green chilli, and fresh coriander.

Seasonal mixed vegetables in a brown gravy with house spices, finished with ginger, green chilli, and fresh coriander.

Fried cottage cheese dumplings in a creamy korma gravy with cashews, yogurt, and aromatic spices, finished with saffron.

A South Indian beetroot stir-fry with mustard seeds, curry leaves, green chillies, and grated coconut.

Finger-shaped cottage cheese with capsicum and tomato juliennes, finished in a tomato and cashew gravy with brown onions.

Fresh spinach purée slow-simmered with roasted garlic and cumin, finished with butter and cream for a rich, silky texture.

Assorted vegetables with bell peppers and aromatic spices, sealed and slow-cooked in a dough-sealed pot (pardah).

Fresh crab cooked in a rich, aromatic curry with a slow, dry-roasted blend of Goan spices.

A Goan coastal staple of fresh fish in a coconut-based curry with aromatic spices and tamarind.

Shredded chicken sautéed with onions and capsicum, finished in a tomato and cashew gravy.

Chicken marinated and cooked in a rich, creamy white gravy with aromatic spices.

Mutton shank slow-cooked in a stew with aromatic Indian spices.

Meat slow-cooked in a dough-sealed pot with ginger, garlic, onions, mustard oil, and aromatic spices.

A classic fish curry in a mustard and yogurt–based sauce.

Charcoal-grilled chicken in makhani gravy, finished with butter, cream, ginger, green chilli, lemon, and fresh coriander.

Tender goat kidney and liver sautéed with onions, tomatoes, ginger, garlic, and South Indian aromatic spices.

Whole urad lentils slow-cooked overnight on dum with spices and tomato purée, enriched with butter and cream.

Yellow dal tempered with whole spices and green chillies, enriched with ghee.

Steamed rice with lemon, tempered with mustard seeds, curry leaves, green chillies, and turmeric.

Basmati rice layered with slow-cooked vegetables in a curd-based gravy, finished with brown onions, served with mixed raita.

Basmati rice layered with mutton in a curd-based gravy, finished with aromatic Dum Pukht spices.

Basmati rice cooked on dum with chicken and yakhni, served with burhani raita.

Boiled white basmati plain rice.

Ultra-thin hand-stretched flatbread, soft and delicate.

Whole-wheat flatbread baked fresh in the tandoor.

Leavened flatbread brushed with butter or garlic butter, baked in the tandoor.

Layered whole-wheat flatbread, crisp on the outside and flaky within.

Mint-infused layered flatbread, baked in the tandoor.

Specialty stuffed naan with a chef's selection of filling.

Spiced gram flour flatbread with ajwain and fresh coriander.

Soft leavened flatbread stuffed with onion, paneer, or a mixed filling.

Chilled yogurt with seasoned mixed vegetables.

Chilled yogurt with fresh pineapple and a hint of cumin.

Indian rice pudding made with milk and finely ground rice, delicately flavored with saffron and cardamom, set in an earthen bowl and served chilled.

Crisp-fried bread triangles soaked in sugar syrup, finished with thickened milk.

Traditional Indian frozen dessert infused with saffron and slow-cooked milk, enriched with pistachios for a rich, aromatic finish.

Slow-cooked coconut fudge infused with cardamom and dry fruits, served with premium ice cream.

The fierce Loo wind of India's northern plains, cooled by crisp gin, honeydew melon, and cucumber — lime and saline lending brightness to a scorching afternoon's relief. Gin · Honeydew Melon · Cucumber · Lime · Saline Solution · Simple Syrup. Garnished with cucumber air.

An ode to mango season — velvety Alphonso and cantaloupe layered with dill and palm jaggery, finished with a silken egg-white foam infused with vodka. Vodka · Alphonso Mango · Cantaloupe · Dill · Lemon · Palm Jaggery · Egg White

The first monsoon rain — bittersweet Campari and Barolo Chinato softened with Waterloo gin and stoneflower vodka, evoking earth after rain. Gin · Stoneflower Vodka · Barolo Chinato · Campari

The dust storm before the monsoon — strawberry cordial spiced with pink peppercorn and Indian spice, brightened by juicy watermelon liqueur for a silky, unexpected sip. Vodka · Strawberry Cordial · Pink Peppercorn · Indian Spices · Watermelon Liqueur · Lemon · Simple Syrup. Yogurt-clarified for a silky, crystal-clear pour; garnished with strawberry caviar.

The clear, moonlit nights of Sharad Ritu — rum layered with tropical pineapple and bright citrus, warmed by a house-made cinnamon cordial, amaro, and Aperol for an elegant, lingering finish. Rum · Pineapple · Acid-Adjusted Orange Juice · Cinnamon Cordial · Aromatic Bitters · Amaro · Aperol · Lemon Juice. Garnished with fresh mint and grated nutmeg.

A winter fog — rose-infused Waterloo gin and lychee drift gently with dry curaçao, creating a soft, aromatic haze. Rose Infused Gin · Lychee · Dry Curaçao

A bustling platform in a glass — Assam tea meets agri rum, layered with tropical fruits and citrus for a vibrant chai ritual. Agri Rum · Passion Fruit · Prickly Pear · Banana · Assam Tea · Lemon · Simple Syrup

Fast, bold and electric — Vida mezcal and pink guava collide with grapefruit liqueur and Ikara spice in a sharp, zesty rush clarified with strawberry pink peppercorn and yogurt. Mezcal · Pink Guava · Grapefruit Liqueur · Ikara Spice · Lime · Simple Syrup

A southern arrival — rasam-spiced vodka brightened with lime and honey, balancing heat, tang, and comfort. Vodka · Rasam · Lime · Honey

A moving train indulgence — milk-clarified Zumbador tequila infused with blue pea tea and coffee, elevated by citrus and silky refinement. Blue Pea Tea Infused Tequila · Chickmagalur Coffee · Yuzu · Lemon · Simple Syrup · Citric Acid. Entire drink clarified with milk.

A late-night journey — saffron and spice-infused Scotch deepened with coconut-washed richness and jaggery warmth. Single Malt Whisky · Ikara Spice · Saffron · Bitters · Palm Jaggery. Batch coconut-washed.

The final ride — spiced Scotch and paan-infused vermouth layered with bitters, leaving a nostalgic, lingering finish. Blended Scotch · Paan Infused Vermouth · Bitters

A velvety classic — fresh Alphonso mango folded into yogurt with a touch of sweetness, delivering tropical richness and comfort. Yogurt · Alphonso Mango · Simple Syrup

Delicate and aromatic — yogurt blended with rose-infused sweetness, offering a soft, floral indulgence. Rose Infused Yogurt · Simple Syrup

A refreshing burst — fresh strawberries and mint lifted with Ikara spice and sparkling soda for a vibrant, lively finish. Fresh Strawberry · Mint · Simple Syrup · Ikara Spice · Soda

A street-side spark — spiced pink guava layered with Ikara masala and soda, balancing heat, tang, and effervescence. Spicy Pink Guava · Ikara Masala · Simple Syrup · Soda

A modern chai twist — blue pea tea meets masala chai syrup, honey, and citrus, finished with a crisp sparkling lift. Blue Pea Tea · Masala Chai Syrup · Honey · Lime · Soda