Spices imported from India are ground and roasted by hand. The menu features tandoor-grilled dishes, fish and seafood curries, vegetable curries, biryani rice dishes, breads and desserts. Sous-vide cooking is also used for several grilled dishes.
A weekday lunch buffet includes salad, naan bread, juice, coffee and tea, alongside an à la carte menu. Vegetarian, vegan, gluten-free and lactose-free options are marked. Tables can be booked online.
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