Indian classics, Nepali kitchen, Cozy fusion

Charcoal-kissed chicken folded into a velvety tomato and cashew gravy, finished with cream and crushed fenugreek.

Yoghurt-marinated tikka grilled in the tandoor, then simmered with roasted peppers, ginger and garam masala.

Kashmiri lamb braised for hours with fennel, black cardamom and dried chilli until spoon-tender.

Hand-pressed paneer in silky spinach with garlic, cumin and a touch of cream.

Crisp pastry parcels of spiced potato and peas, served with tamarind and mint chutneys.

Pillowy tandoor bread brushed with garlic butter and fresh coriander.

Steamed dumplings filled with minced chicken, spring onion and ginger, with our roasted tomato achar.

Cabbage, carrot and coriander parcels, steamed to order and served with sesame chutney.

Momo bathed in a warm sesame-tomato broth with timur pepper — a Kathmandu street classic.

Lentil soup, basmati rice, seasonal vegetable tarkari, pickles and papad on one generous tray.

Newari-style grilled chicken tossed with mustard oil, garlic, chilli and toasted timur.

Himalayan noodle soup with vegetables, ginger broth and fresh herbs — comfort in a bowl.

Portuguese cod marinated in yoghurt and ajwain, roasted in the tandoor with lemon and coriander oil.

Atlantic prawns in a coconut-curry leaf masala served over herby carolino rice.

Hand-folded dumplings of smoked chouriço and potato, with a piri-piri achar dip.

Grilled paneer and peppers glazed with a mild piri-piri and honey marinade.

Custard tart infused with mango lassi and cardamom, torched to order.

Warm milk dumplings soaked in rose and Port wine syrup, with pistachio crumb.