Signature Since 1978
Bone-Marrow Mutton Curry
Slow-simmered for six hours with hand-ground spices, tender bone-in mutton, and a ladle of bone marrow that makes the gravy impossibly rich. Served on soft khova‑infused rumali bread.
Brewed Fresh Every Morning
Traditional Kashmiri Chai
Pulled tea with crushed almonds, cardamom, and saffron. Pink, frothy, and warming — the only drink that pairs with our curry the way chai was meant to.
Two dishes. Forty-six years. One family.
Mahesh opened his tin-roof restaurant in 1978 with a simple belief: cook what you love, cook it slowly, and people will come back. He had three tables, two recipes, and a reputation that grew one bowl at a time.
Today, Reshma — Mahesh's daughter — runs the kitchen with the same obsession for quality. Every morning, she inspects the bones herself. Every batch of spice is ground to order. The curry you eat today tastes like it did in 1978, because the recipe never changed, only the hands that stir it.
Her son Aarav handles the WhatsApp wait-list. Yes, there is one. Yes, it's worth it.
R
Runs the kitchen
Reshma
Mahesh's daughter, Head Chef
A
Runs the list
Aarav
Grandson, Wait-list manager