Herbal Rasam
$5.99Traditional South Indian peppered broth, brewed with tamarind, garlic and herbs.
Dosaglory
A culinary journey across South India and beyond — dosas griddled to order, curries simmered with care, and chaats that bring street to plate.
Slow-simmered, lightly spiced, and made to wake the appetite gently.
Traditional South Indian peppered broth, brewed with tamarind, garlic and herbs.
Clear, peppery chicken broth gently spiced — comforting and rich in body.
Slow-cooked goat trotter broth, deeply spiced with whole masalas and ginger.
Tender salmon simmered in a fragrant South Indian broth with coastal spices.
Fiery, fragrant and unapologetically bold — straight from coastal kitchens.
Crispy fried chicken tossed in red chilli, ginger and curry leaves — a Madras icon.
The fiery Andhra version — extra heat, deep flavour, unforgettable bite.
Frenched chicken drumettes marinated in a spiced batter, fried golden and crisp.
Lollipops tossed in a thick onion-tomato masala — sticky, spicy, addictive.
Chicken coated in a smoky lentil-chilli "gun powder" spice blend — bold and earthy.
Dry-spiced goat curry from coastal Mangalore — rich, rustic, slow-cooked.
Marina-style fish fry, crusted with red chilli and coastal spices — crisp outside, flaky within.
Andhra-style pan-fried fish, marinated in turmeric, tamarind and chilli.
Crispy boneless fish bites tossed in a tangy, fiery 65-style sauce.
Tiger prawns grilled with red chilli, ginger and a hint of pepper.
Crispy fried prawns tossed in a vibrant red chilli and curry leaf glaze.
Crispy, golden and packed with character — the soul of South Indian comfort.
Crispy lentil doughnuts, ginger and pepper-seasoned — a classic since dawn.
Soft vadas soaked in sweetened yoghurt, finished with tamarind and mint chutney.
Hot lentil vadas dunked in fragrant sambar — a breakfast favourite.
Crispy vadas served in spiced rasam — light, peppery, deeply comforting.
Crispy cauliflower florets tossed in a spicy red chilli-curry leaf glaze.
Crisp gram-flour onion fritters, lightly spiced — perfect with a hot cup of chai.
Paneer cubes roasted in ghee with red chilli, garlic and Mangalorean spice.
Crisp pastry pockets stuffed with spiced potato and peas — served with chutney.
The flavours of Chinatown with an Indian heart.
Crispy vegetable balls tossed with stir-fried noodles in a savoury Manchurian sauce.
Crisp lotus stem glazed with honey, garlic and a touch of red chilli.
Steamed paneer momos finished in a tangy chilli garlic sauce.
Steamed veg momos tossed in a sweet-spicy chilli sauce with bell peppers.
Crisp paneer cubes stir-fried with onion, capsicum and soy chilli glaze.
Crispy cauliflower in a dry tangy soy-chilli toss — a Mumbai street classic.
Marinated soya chops fried crisp and tossed in a rich chilli-pepper glaze.
Crisp golden rolls stuffed with spiced cabbage, carrot and noodle filling.
Bold flavours, blistering wok heat, plates that disappear fast.
Crispy chicken tossed with pineapple in a glossy sweet-tangy sauce.
Wok-tossed chicken with onion, capsicum and a spicy soy chilli sauce.
Crispy fish bites tossed in a fiery Indo-Chinese chilli garlic sauce.
Tender calamari rings, lightly battered and fried to a golden crunch.
Crispy calamari tossed wok-style in a punchy chilli-soy reduction.
Fried chicken momos sautéed in a spicy garlic-chilli sauce.
Built for sharing — a guided tour of our greatest hits in one plate.
Gobi 65, Veg Samosa, Onion Pakora, Paneer Momos & Veg Spring Roll.
Chicken 65, Chicken Lollipop, Grilled Prawn, Fried Calamari & Goat Pepper Fry.
The breakfast and snack classics that made South India fall in love.
Steamed rice and lentil cakes — pillowy, light, served with sambar and chutneys.
Karnataka-style flat plate idlis, soft and slightly thicker — comfort on a plate.
Bite-sized idlis bathed in spiced sambar — soft, soaked and unforgettable.
Mini idlis tossed in smoky lentil-chilli "gun powder" with ghee.
Mini idlis stir-fried in a tangy Schezwan masala — Indo-Chinese twist.
Creamy rice and lentil porridge, peppered, ginger-laced and ghee-finished.
Fluffy fried pooris with spiced potato masala — weekday only indulgence.
Hot pooris with rich North Indian chickpea curry — weekday only.
Masala dosa, idly, vada & kesari — served with sambar and chutneys.
Three soft idlis paired with a coastal-style spiced fish curry.
Two soft set dosas with our slow-cooked Chettinad-style chicken curry.
The classic combo — three idlis and one crisp medhu vada with sides.
A bowl of pongal and a crispy vada — South Indian breakfast at its best.
Mild, fun, and made with love — for the smallest guests at the table.
Bite-sized cheesy dosa — a kids' favourite with a melty centre.
Crispy dosa with a generous Nutella swirl — sweet, warm and irresistible.
A buttery dosa rolled into a fun ice-cream-cone shape — pure delight.
A small portion of idli and vada — perfect first taste of South India.
Crispy battered onion rings — golden, crunchy, kid-approved.
The dish that gave us our name — fermented, griddled, glorified.
A thin, crispy crepe of fermented rice and lentil — the original glory.
Soft, thick griddle dosas — three of them, perfect for soaking up curry.
Crispy dosa generously brushed with golden, fragrant ghee.
Folded dosa wrapped around spiced potato filling — an everyday classic.
Masala dosa cooked in pure ghee — golden, rich, fragrant.
Spread with our spicy Mysore red chutney — fiery and signature.
Mysore chutney plus potato masala — the best of both worlds.
Dusted with smoky lentil-chilli "gun powder" and a swirl of ghee.
Gun podi spread with potato masala — earthy, spicy, deeply Indian.
Ghee, potato masala and a generous gun powder finish — house favourite.
Crispy dosa topped with finely chopped onion and green chilli.
Onion-topped dosa stuffed with our signature spiced potato masala.
Lacy semolina dosa — extra crispy with cumin, ginger and curry leaves.
Rava dosa with onion topping and a hidden potato masala filling.
Golden dosa with a melty cheese centre — a modern crowd favourite.
Cheese, potato masala, golden crust — pure indulgence.
Spiced green chilli, melted cheese and potato masala — fiery and rich.
Andhra-style dosa with tangy gongura (sorrel leaf) and spicy karam.
Where the griddle meets the spice, and dosa meets devotion.
Crispy dosa loaded with chicken, egg and melted cheese.
Folded dosa with a spiced egg masala filling — bold and savoury.
Egg masala dosa finished with smoky gun podi and ghee.
Iconic Madurai-style dosa loaded with spiced minced meat — street legend.
Thin dosa wrapped around scrambled egg and melty cheese.
Egg, cheese and potato masala — three fillings, one perfect dosa.
Crisp dosa filled with our spiced South Indian chicken masala.
Bold, inventive and unmistakably ours — modern dosa, traditionally crafted.
Buttery dosa infused with roasted garlic and our potato masala.
Crispy dosa lined with toasted garlic and stuffed with potato masala.
Spicy Mysore chutney, roasted garlic and potato masala — hot and hearty.
Crisp dosa filled with scrambled paneer cooked with onion and tomato.
Our signature roll — Indian chutneys, spices, veggies and cheese in one bite.
Loaded cheese dosa with savoury herbs — golden, melty, indulgent.
Earthy dosa served with curry inside a clay matka — a theatrical favourite.
Smoky tandoori paneer tikka folded into a crispy dosa.
Palak and paneer filling wrapped in a perfectly crisp dosa.
Mumbai street meets Madras griddle — pav bhaji wrapped in dosa.
Pav bhaji filling and melted cheese — comfort food, levelled up.
Spring roll filling meets potato masala in one crispy dosa.
Extra crunchy dosa with crisped potatoes and gooey cheese.
Indo-Chinese chilli paneer rolled into a crispy dosa.
Tandoori soya chops in a rich tikka masala, folded inside a dosa.
Available Saturdays & Sundays only — healthy grains, big flavour.
Earthy finger-millet dosa with our signature potato masala filling.
Finger millet and semolina blend with onion and potato masala.
Crispy multigrain dosa with potato masala — wholesome and satisfying.
Wok-fired classics that fed a whole subcontinent's love affair with the East.
Long-grain rice tossed with crisp vegetables in a savoury wok glaze.
Stir-fried Hakka noodles with garden vegetables — punchy and aromatic.
Wok-tossed rice with golden scrambled egg and spring onions.
Stir-fried noodles with golden egg ribbons and crisp veg.
Long-grain rice with marinated chicken — wok-charred and savoury.
Hakka noodles tossed with marinated chicken and crunchy vegetables.
Veg noodles or fried rice paired with our classic gobi manchurian.
Chicken noodles or fried rice paired with our chilli chicken.
Soft, fluffy and topping-loaded — the cheerful cousin of the dosa.
Fluffy uttapam topped with onion, tomato, capsicum and herbs.
Onion, tomato and green chilli fused into a thick, tangy uttapam.
South Indian uttapam meets Italian pizza — cheese, herbs and veggies.
Uttapam with a spiced potato masala and crunchy onion topping.
Soft uttapam dusted with gun podi and topped with crisp onion.
Tossed, layered, hand-rolled — bread the way it was always meant to be.
Soft, layered whole wheat paratha — perfect with any curry.
Layered paratha cooked with a spiced egg crust.
Shredded paratha tossed wok-style with chillies and spices.
Chopped paratha stir-fried with vegetables and South Indian masala.
Shredded paratha tossed with scrambled egg and spices.
A street-food legend — chopped paratha with spicy chicken and onion.
Shredded paratha tossed with chilli chicken — tangy and fiery.
Chopped paratha tossed with slow-cooked goat masala — Madurai-style.
Fragrant, layered, dum-cooked — every grain tells a story.
Long-grain basmati, simply steamed — the perfect canvas for any curry.
Aromatic basmati layered with garden vegetables and whole spices.
Chennai-style biryani — slow-cooked with marinated chicken and spices.
Spiced chicken 65 layered into fragrant biryani rice — fiery and rich.
Slow-cooked goat biryani — tender meat, aromatic rice, signature dum.
Steamed basmati served with our slow-cooked chicken curry.
Steamed basmati paired with rich, slow-simmered mutton curry.
Steamed basmati served with coconut-spiced coastal prawn curry.
A curated South Indian thali — only available Saturdays & Sundays.
Slow-simmered, deeply spiced, generously served.
Andhra-style chicken simmered with tangy gongura (sorrel) leaves.
Tender chicken in a rich, fragrant cashew and yoghurt gravy.
Tamil-style thin chicken curry — peppery, fragrant, perfect for parottas.
A Chettinad classic — chicken in a fiery, peppery roasted-spice gravy.
Slow-cooked goat in a thick, deeply spiced South Indian gravy.
Goat tossed in roasted black pepper masala — bold and aromatic.
Tangy gongura leaves cooked with tender mutton — Andhra signature.
Tandoor-grilled chicken in a creamy tomato butter gravy.
Chicken cooked with a generous handful of fragrant curry leaves.
Chicken simmered with onion, capsicum and toasted kadai spices.
Chennai-style spicy and tangy fish curry — coastal soul food.
Hearty, fragrant and lovingly tempered — vegetables given the respect they deserve.
Mixed vegetables in a creamy coconut and cashew gravy.
South Indian baby brinjals stewed in a tangy peanut-sesame masala.
Smoky tandoor-grilled soya chops in a buttery tomato gravy.
Soft paneer in a silky tomato-cream gravy — buttery, fragrant, beloved.
Paneer with onion and capsicum in a fragrant kadai-spiced masala.
Kerala-style creamy coconut vegetable curry — silky, aromatic, soulful.
Crumbled lentil vada simmered in a fragrant North Madras gravy.
Crisp okra cooked with onion, tomato and roasted Indian spices.
Tangy, crunchy, addictive — Indian street food, plated with pride.
Spiced mashed vegetable curry with buttered pav buns — Mumbai's love.
Crispy puris filled with tangy tamarind water and spiced chickpea filling.
Crisp puris topped with sweet yoghurt, chutneys and crunchy sev.
Crispy wafers layered with yoghurt, chutneys and savoury toppings.
A loaded plate of papdi, dahi vada, chutneys and fresh pomegranate.
Crushed samosa topped with yoghurt, chutneys and crunchy sev.
Samosa with spiced chickpeas, yoghurt and tamarind drizzle.
Crispy potato patties with yoghurt, chutneys and sev.
Aloo tikki with spiced chickpea curry and a riot of chutneys.
Soft lentil dumplings soaked in yoghurt and finished with chutneys.
Cooling sips, comforting cups — every meal needs the right pour.
South Indian filter coffee — strong, frothy, and unmistakably aromatic.
Hot masala chai brewed with cardamom, ginger and fresh milk.
Warm classic malt drink — comforting and creamy.
Choice of chilled fountain soft drinks.
Tangy fresh lime with garden mint — clean, bright, refreshing.
Sweet lemon soda — fizzy, citrusy, ice-cold.
Salty or masala-spiced lemon soda — classic Indian thirst-quencher.
Cold milk swirled with fragrant rose syrup — sweet nostalgia.
Traditional Tamil sarsaparilla syrup drink — cooling and floral.
Iced coffee blended with vanilla ice cream — dessert in a glass.
Classic creamy vanilla shake — thick, frosty, simple perfection.
Rich chocolate milkshake topped with whipped cream.
Fresh mango blended with chilled milk — fruity and refreshing.
Crushed Biscoff biscuits blended with creamy milk — caramel goodness.
Naturally sweet date milkshake — wholesome and rich.
Cool yoghurt blended with sugar and a hint of cardamom.
Refreshing salty churned yoghurt — Punjabi-style cooler.
Yoghurt with cumin, mint and Indian spices — savoury and cooling.
Premium Alphonso mango blended with yoghurt — silky and rich.
Sweet endings — payasam, kulfi, falooda and more, the Indian way.
Vermicelli simmered in milk with cardamom, saffron and ghee-roasted nuts.
Saffron-laced semolina pudding with ghee, raisins and cashews.
Soft milk dumplings soaked in fragrant rose-cardamom syrup.
Creamy New York-style cheesecake topped with sweet blueberry compote.
Tall layered glass of rose syrup, vermicelli, basil seeds, milk & ice cream.
Layered falooda with mango pulp, ice cream and sweet vermicelli.
Saffron-infused falooda topped with toasted nuts and ice cream.
Classic kulfi served with vermicelli, rose syrup and basil seeds.
Sweet strawberry falooda with ice cream and basil seeds.
Classic creamy vanilla ice cream — simple perfection.
Rich, smooth chocolate ice cream — for the cocoa-lovers.
Sweet mango ice cream with the taste of summer.
Tri-coloured cassata with fruits and nuts — Indian retro favourite.
Slow-frozen mango kulfi served in a rustic clay matka.
Reduced-milk rabadi kulfi served in a traditional matka — rich and creamy.
Crispy, glossy, sauced — our crowd-pleasing crossover hit.
Crispy wings tossed in a creamy butter chicken glaze — a fan favourite.
Crispy chicken wings tossed in a fiery red chilli sauce.
Sticky, glossy wings glazed with honey, garlic and a touch of soy.
Wings tossed in a smoky, tangy barbecue sauce.
Crispy wings dusted with smoky Cajun spice blend.
Crispy wings glazed with sweet Thai-style chilli sauce.
Tangy, herby dill pickle-seasoned wings — surprisingly addictive.
Crispy wings drenched in fiery Nashville hot sauce.
Sweet-savoury wings glazed with classic Japanese teriyaki sauce.
