Seven menus, curated by occasion

• Gulab sharbat

  Rose, lime, chilled soda.

• Nimbu pudina cooler

  Lime, mint, black salt.

• Dry fruit thali

  Anjeer, khubani, roasted pista.

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.

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.

Vegetarian

• Shorba

  Tomato and dhaniya, or almond and saffron.

• Subz gulnar kofta

  Vegetable kofta, tomato and fenugreek gravy.

• Dal makhani

  Overnight urad, white butter, laccha parantha.

Non-vegetarian

• Murgh badami shorba

  Chicken and almond broth, cracked pepper.

• Gosht do pyaza

  Slow-cooked mutton, brown onion, warm spice.

• Murgh dum biryani

  Sealed handi, saffron, burani raita.

• 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.