Foreign Return Indian Restaurant

Rooted in ancient recipes, this dish of tandoor-roasted chicken thigh with five handpicked herbs leads our menu. Served with avocado, noori and raw papaya relish.

A Rajasthani snack made with crisp semolina shell, chickpea, spiced yoghurt, dalmot, sev, chutneys.

Indori street food at its finest! This reimagined 'bhutte ki khees' showcases crisp corn, corn foam, scallion, masala, and coriander leaves.

Indian Chinese food has its own very distinct flavour. The first settlement of Chinese communities in Kolkata goes back to the year 1778. This Indo Chinese dish is our take on everyone's favourite lamb chop, with a chilli marinade, pomegranate jus and pumpkin choka.

An Indo-Portuguese creation. Tandoor grilled chicken cutlet, roasted spices, smoked yoghurt, malt vinegar and palm jaggery.

A recipe that you can trace back to the spice route. Crab meat, curry leaf and coconut with fresh coriander chutney.

Inspired by an old South India recipe. Sous vide medium done steak, spiced jus, and aloo pyaaz tadka.

A lost recipe from Solapur with brinjal, toasted sesame, spices, toasted peanut, garlic yoghurt.

A secret Hyderabadi family recipe involving assorted beans, curry leaf, sesame, coconut, and hidden spices.

From Burma to India via Pakistan. A hearty coconut stew, noodles, fresh coriander, fried onions, chilli oil and peanut meet in one simmering bowl.