Idli sambar V
Steamed rice cakes, coconut chutney, hot sambar.
Opening menu preview · October 2026 · items and prices may shift slightly at launch
Eat in · takeaway
South Indian tiffin, North Indian curries, dum biryani and a few Clayton South classics we could not leave behind. Send us your final list anytime and we will lock this page before opening day.
This is a launch draft so the site can go live now. Swap dishes or prices and we will update it before the doors open.
Steamed rice cakes, coconut chutney, hot sambar.
Crisp lentil doughnuts with chutney and sambar.
Idli, vada, mini masala dosa — a plate to share or keep.
Pepper-ghee rice and lentil porridge, coconut chutney.
Thin, crisp, with sambar and two chutneys.
Potato masala, ghee, curry leaf.
Red chutney heat under the potato filling.
Dark, lacy, poured with ghee at the tawa.
Semolina batter, cumin, green chilli, onion.
House paneer, cheddar, podi — optional schezwan.
Tandoori chicken in a tomato-cashew gravy.
Smoky tikka, onion-tomato masala.
Slow-cooked lamb, Kashmiri chilli, yoghurt.
Soft paneer, cream, kasuri methi.
Spinach gravy, garlic tadka.
Choose one with any curry.
Layered basmati, sealed pot, raita and salan.
Bone-in lamb, saffron milk, fried onion.
Carrot, beans, paneer, mint.
Family bucket, feeds 4–5. Chicken, lamb or veg.
Weekday comfort with pickle and papad.
Crushed samosa, chole, yoghurt, sev.
Six puris, mint water, tamarind.
Puffed rice, onion, chutneys — mixed to order.
Fluffy bhature, spiced chickpeas, onion salad.
Warm, rose syrup, two pieces.
Crisp coils, saffron syrup — live on event days.
Yoghurt, cardamom, ice.
The cup you stay for.