Slow-cooked desert mutton layered with fiery Mathania chilies and garlic oil, simmered the traditional Rajputana way.

Baked wheat rounds cracked open over five-lentil dal and jaggery churma, plated tableside in the Sawai tradition.

A pale, cashew-rich mutton curry perfumed with white pepper and green cardamom, finished with silver leaf.

A desert-to-table risotto folding native ker berries and sangri beans into a slow-stirred parmesan base.

Whole tandoori chicken marinated overnight in royal spices, char-roasted and rested with a mint-coriander cooler.

A shareable centrepiece designed for lane-side dining — skewers, flatbreads and dips built to pass between frames.

A curated tasting thali of the house's most celebrated preparations, served on hand-finished brass.

A five-course table-length feast for two or more, plated course by course through the evening.

Classic disc-shaped Rajasthani sweet, layered with saffron rabri and finished tableside with warm sugar syrup.

A buttery tart shell filled with slow-reduced saffron rabri, topped with candied pistachio shards.

Three house-churned kulfis — saffron, pistachio and rose — served on a slate with toasted nuts.

The house pour — barrel-aged spirit stirred with rose, saffron and a whisper of smoke.

Chilled yogurt churned with rose petals and a hint of cardamom, served in a hand-thrown kulhad.

A smoky, spiced take on the classic mule, infused with Mathania chili and fresh lime.

Warm, slow-reduced milk infused with saffron and crushed almonds, finished with edible silver leaf.