Cooked with patience
A journey across the Indian subcontinent
Three kitchens, one table. We travel from the Nizam's Deccan to the coastal South and the royal North, and each of these defines a section of the menu below. Order across all three, that is how it is meant to be eaten.
From the Deccan kitchens
Biryani built for patience, and the dishes that belong beside it.
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Basmati and marinated meat sealed and slow cooked over gentle heat, finished with saffron and fried onion.
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Long green chillies in a peanut, sesame and tamarind gravy, the classic partner to biryani.
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Wheat, lentils and slow cooked meat pounded to a smooth, hearty richness.
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Thin lamb steaks cooked on a hot stone, tender and smoky.
Off the griddle, from the pot
Crisp, light and fresh, with chutneys ground the same day.
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A crisp fermented crepe folded over spiced potato, with coconut chutney and sambar.
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Steamed rice cakes, light and soft, in a warm lentil and vegetable broth.
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A thick savoury pancake griddled with onion, tomato and green chilli.
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Strong South Indian coffee pulled with chicory, frothed between tumbler and dabarah.
Tandoor, butter and slow dal
The comforting classics, cooked the long and honest way.
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Tandoor chicken folded into a silky tomato and butter gravy, gently spiced.
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Black lentils simmered overnight with cream and butter until deep and glossy.
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Kashmiri lamb curry, aromatic with fennel and dried ginger, a warm red hue.
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Soft tandoor bread brushed with garlic butter and fresh coriander.
What's in season at The Indian Kitchen
A short seasonal menu changes through the year, built around what is best right now. Ask your server for today's specials, or leave it to the kitchen.
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