Authentic Andhra Flavours

Our signature dum biryani slow-cooked in a sealed clay pot over a wood fire. Farm-raised chicken layered with aged Basmati rice, saffron, caramelised onions, and our secret 12-spice masala. Opened at your table for the full aroma experience.

Made with free-range country chicken (natukodi) from our own farm — the meat is firmer, richer, and far more flavourful than broiler. Slow-cooked with whole spices and long-grain rice in true Andhra dum style.

Tender mutton pieces marinated in yoghurt and spices, layered with fragrant Basmati rice and slow-cooked on dum. Each grain of rice is infused with the deep, rich flavour of the meat.

Juicy tiger prawns cooked with coastal Andhra spices, layered between aromatic Basmati rice, and finished on dum. The prawns stay plump and the rice absorbs every bit of that seafood flavour.

Marinated fish pieces cooked with tangy tamarind, green chillies, and coastal spices, then layered with Basmati rice and sealed for dum. A bold, flavour-packed biryani unique to the Nellore coast.

Whole boiled eggs sautéed in a spiced onion-tomato masala, layered with fragrant Basmati rice and cooked on dum. Light yet satisfying — a great choice for egg lovers.

Seasonal farm vegetables cooked with whole spices, layered with saffron-infused Basmati rice and slow-cooked on dum. Aromatic, colourful, and surprisingly hearty.

Soft cubes of fresh paneer marinated in yoghurt and spices, layered with fragrant Basmati rice and cooked on dum. Rich, creamy, and deeply aromatic — a vegetarian biryani that satisfies fully.

Slow-cooked tender mutton in a bold gravy of gongura (sorrel leaves) grown on our farm, red chillies, and freshly ground spices. The tartness of gongura cuts through the richness of the mutton — a true Andhra heirloom dish.

Free-range country chicken from our 100-acre farm, slow-cooked in a thick, spiced onion-tomato gravy with freshly ground coconut masala. The meat falls off the bone and the gravy is made for rice or parotta.

Tender chicken pieces cooked in a rich, aromatic masala of onions, tomatoes, and our in-house ground spice blend. A full-bodied curry with a deep red colour and a warming heat.

Bone-in mutton slow-cooked until melt-tender in a thick, deeply spiced gravy. Made with whole spices, caramelised onions, and our signature masala — best enjoyed with Basmati rice or naan.

Juicy chicken pieces cooked in a tangy, fiery gongura gravy with green chillies and freshly ground spices. The sourness of the sorrel leaves gives this curry its unmistakable Andhra character.

Minced mutton cooked with onions, tomatoes, green peas, and a fragrant blend of whole spices. Thick, hearty, and packed with flavour — pairs perfectly with roti or parotta.

Bone-in chicken pieces dry-roasted with freshly cracked black pepper, curry leaves, and shallots. A bold, aromatic dry preparation with a peppery heat that builds with every bite.

Tender mutton slow-cooked and then dry-tossed with coarsely ground black pepper, garlic, and curry leaves. Intensely flavoured and aromatic — a classic Andhra dry curry.

Premium Vanjaram (king seer fish) marinated for hours in a blend of red chilli, turmeric, tamarind, and our coastal masala, then pan-fried to a golden crust. Firm, flaky, and full of the sea — our most-ordered seafood dish.

Fresh Rohu fish cooked in a tangy, spiced tamarind gravy with onions, tomatoes, and Andhra-style red chilli paste. A comforting, homestyle fish curry that pairs beautifully with steamed rice.

Thick Catla fish steaks marinated in a spiced red chilli and turmeric paste, then shallow-fried to a crisp golden finish. Meaty, flavourful, and satisfying.

Fresh whole crabs cooked in a thick, fiery Andhra masala of red chillies, coconut, and freshly ground spices. Messy, indulgent, and absolutely worth it — a true coastal feast.

Tender fish pieces simmered in a rich, spiced onion-tomato gravy with coconut milk and our in-house masala blend. A thick, flavourful curry that soaks beautifully into rice.

Fresh fish cooked in a tangy gongura (sorrel leaf) gravy with green chillies and Andhra spices. The tartness of gongura elevates the fish to something truly special — a Nellore coastal classic.

Plump tiger prawns cooked in a thick, aromatic masala of onions, tomatoes, coconut, and freshly ground Andhra spices. Rich, deeply flavoured, and perfect with steamed rice or parotta.

Fresh prawns dry-tossed with coarsely ground black pepper, curry leaves, shallots, and garlic. A bold, aromatic preparation where the pepper heat and the sweetness of the prawns balance perfectly.

Juicy prawns cooked in a tangy gongura gravy with green chillies and coastal spices. The sourness of the sorrel leaves cuts through the richness of the prawns — a uniquely Andhra combination.

Tiger prawns marinated in coastal spices, layered with fragrant Basmati rice, and slow-cooked on dum. The prawns stay plump and juicy while the rice absorbs all the seafood flavour.

Yellow lentils slow-cooked until creamy, then tempered with ghee, cumin, dried red chillies, and garlic. A simple, soul-warming dish that pairs perfectly with rice or roti.

Fresh farm spinach pureed into a smooth, spiced gravy with soft cubes of paneer. Mildly spiced, vibrant green, and nutritious — a classic North Indian curry done right.

Soft paneer cubes simmered in a rich, velvety tomato-cashew gravy with butter and cream. Mildly spiced with a hint of sweetness — a crowd-pleasing curry that pairs with naan or rice.

Seasonal farm vegetables — carrot, beans, potato, and peas — cooked in a spiced onion-tomato gravy. Wholesome, colourful, and full of natural sweetness from freshly harvested produce.

Farm-fresh potatoes cut and dry-fried with mustard seeds, curry leaves, turmeric, and red chilli. A simple, crispy Andhra-style side dish that goes with everything on the table.

Tender baby brinjals stuffed with a fragrant peanut-sesame-coconut masala and slow-cooked in a tamarind gravy. A beloved Andhra heirloom recipe — complex, nutty, and deeply satisfying.

Wok-tossed long-grain rice with tender chicken strips, egg, spring onions, and soy sauce. Light, fragrant, and satisfying — a quick favourite for all ages.

Juicy prawns stir-fried with rice, vegetables, and a hint of soy and sesame. The natural sweetness of the prawns shines through in every bite.

Fluffy scrambled eggs tossed through wok-fried rice with spring onions, soy sauce, and a touch of pepper. Simple, quick, and always satisfying.

Colourful seasonal vegetables stir-fried with long-grain rice, soy sauce, and sesame oil. Light, healthy, and full of crunch — a great vegetarian option.

Egg noodles wok-tossed with tender chicken, crunchy vegetables, and a tangy Indo-Chinese sauce. Springy, flavourful, and satisfying — a family favourite.

Egg noodles stir-fried with fresh seasonal vegetables, soy sauce, and a hint of chilli. Light, crunchy, and full of flavour — a great vegetarian noodle dish.

Boiled eggs simmered in a spiced onion-tomato gravy with turmeric, red chilli, and freshly ground masala. A comforting, everyday Andhra curry that pairs perfectly with rice or roti.

Boiled eggs halved and cooked in a thick, aromatic masala of onions, tomatoes, and whole spices. Richer and more intense than a regular egg curry — great with parotta.

Boiled eggs dry-tossed with coarsely cracked black pepper, curry leaves, and shallots. A bold, aromatic dry preparation with a satisfying peppery heat.

Farm-fresh eggs whisked with onion, green chilli, coriander, and a pinch of turmeric, then pan-fried to a fluffy, golden omelette. Simple, wholesome, and made to order.

Soft whole-wheat flatbreads cooked fresh on a tawa. Light, healthy, and perfect with any curry on the menu.

Flaky, layered South Indian flatbread made with maida and cooked on a hot tawa with a drizzle of oil. Crispy on the outside, soft and pull-apart inside — the perfect partner for any curry.

Soft, pillowy leavened bread baked in a tandoor oven. Slightly chewy with a light char — pairs beautifully with rich gravies like Paneer Butter Masala or Mutton Masala.

Classic tandoor naan finished with a generous brush of fresh butter. Soft, rich, and indulgent — the ideal accompaniment to any of our thick, creamy curries.

Tandoor-baked naan topped with freshly minced garlic, butter, and coriander. Fragrant, flavourful, and irresistible — a favourite with our paneer and mutton dishes.

Freshly squeezed lime juice topped with chilled soda water, a pinch of black salt, and your choice of sweet or salted. The perfect palate cleanser between spicy Andhra dishes.

Thick, pulpy juice made from Alphonso or Banganapalli mangoes sourced from our farm during the season. Sweet, fragrant, and refreshingly cold — a true taste of Andhra summer.

Chilled, freshly blended watermelon juice with a hint of mint and black salt. Light, hydrating, and naturally sweet — a great way to cool down after a spicy meal.

Traditional Andhra-style spiced buttermilk made with fresh curd, green chilli, ginger, curry leaves, and a pinch of asafoetida. Cooling, digestive, and the perfect end to a hearty Andhra meal.

Chilled bottled soft drinks — Coca-Cola, Sprite, Limca, or Thums Up. Ask your server for today's available options.

Chilled sealed mineral water bottle. Always available to keep you refreshed throughout your meal.