Seven menus, curated by occasion

• Masala chai and filter coffee

  Brewed on site, served through arrival.

• Bakery basket

  Butter croissant, atta cookie, seed loaf.

• Fresh fruit and yogurt cups

  Seasonal fruit, hung curd, honey.

• Idli and podi

  Steamed to order, gunpowder, ghee.

• Vegetable sandwich

  Grilled, mint butter, cut to size.

• Chicken tikka wrap

  Whole wheat, mint yogurt.

• Cold-pressed juice

  Orange, or amla and ginger.

Vegetarian

• Dal tadka

  Yellow lentil, ghee, cumin.

• Paneer bhurji and parantha

  Soft scrambled paneer, laccha parantha.

• Jain thali option

  No onion, no garlic, no root vegetables.

• Garden salad and soup

  Seasonal greens, tomato dhaniya shorba.

Non-vegetarian

• Murgh lababdar

  Tomato cashew gravy, kasuri methi.

• Fish curry and rice

  Coconut and kokum, steamed basmati.

• Chicken biryani

  Sealed handi, burani raita.

Vegetarian

• Dahi ke sholay

  Hung curd and green chilli, crisp bread crust, tamarind glaze.

• Beetroot and goat cheese tikki

  Slow-roasted beetroot, ash-rolled goat cheese, toasted walnut.

• Malai broccoli

  Cardamom cream marinade, charcoal-grilled, smoked chilli oil.

• Subz gulnar seekh

  Winter vegetable seekh on a cinnamon stick, mint and pomegranate.

Non-vegetarian

• Galouti on ulta tawa parantha

  Lucknowi mutton mince, rose petal, kewra.

• Tandoori prawn skewers

  Ajwain and yogurt marinade, kokum butter, lime.

• Mini butter chicken kulcha

  Slow-simmered makhani, fresh kulcha, white butter.

• Mutton seekh on cinnamon sticks

  Hand-minced seekh, char-grilled, burnt onion raita.