The Chef defines her cuisine as a combination of cultures, philosophies and cooking techniques. Sourced from local purveyors and the Gulf waters, our food is inspired by the Awadhi style of cooking – the art of cooking over a slow fire, with the subtle use of spices and herbs to create delicate flavors. Some of the food is also cooked in traditional clay ovens, or tandoors, in the style of the Indian North-West Frontier Province. Our dishes are inventive but authentic to the traditions and style of north Indian cuisine.

Our meats are antibiotic- and hormone-free and come from sustainable sources.

All our chicken and lamb is Halal.