Seven menus, curated by occasion

• Golgappa bar

  Six waters, poured to order at the counter.

• Aloo tikki chaat

  Crushed tikka, matar, two chutneys, sev.

• Dahi bhalla

  Soft urad bhalla, sweet curd, date chutney.

• Raj kachori

  Filled to order, boondi, pomegranate.

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.

• Truffled mushroom galouti

  Slow-cooked mushroom mince on ulta tawa parantha, black truffle.

• Paneer tikka phulka taco

  Charred paneer, burnt garlic chutney, folded in a warm phulka.

• Corn and water chestnut shammi

  Sweet corn, singhara, cracked pepper, yogurt.

• Palak patta chaat cup

  Fried spinach leaf, sweet curd, date chutney, boondi.

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.

• Amritsari fish bites

  Ajwain batter, carom crust, jaljeera aioli.

• Murgh malai tikka

  Cheddar and cream marinade, green cardamom, mint chutney.

• Kakori kebab cup

  Silken mutton kebab, saffron, served in a crisp pastry shell.

• Chicken chettinad slider

  Pepper masala, curry leaf mayo, milk bun.

• Masala chai

  Ginger, cardamom, tulsi, brewed at the station.

• Kashmiri kahwa

  Saffron, almond, cinnamon.

• Single-origin coffee

  Chikmagalur beans, filter and espresso.

• Mithai tray

  Kaju katli, malai chaap, anjeer barfi, atta ladoo.

• Warm jalebi

  Fried to order, chilled rabri.

• Paan counter

  Meetha, saada and chocolate paan, rolled to order.