A wood-fired Indian kitchen built around the tandoor and the charcoal grill. Smoked lentils, charred vegetables, kebabs off the coals — nothing from a microwave, ever.
Our clay tandoor has been running since the day we opened — it's lit each morning and never fully cooled. Everything from the paneer to the naan to the kebabs passes through it, picking up the same smoke.
We keep the menu small on purpose. Every dish is something the kitchen can actually finish over open flame, table by table, instead of holding under a lamp.
See the full menu