Deccan Kitchen

Wok-tossed paneer in a glossy garlic-chilli glaze, finished with scallion and cracked pepper.

Crisp-fried paneer cubes tossed with curry leaf and fiery red chilli tempering.

Hung-yoghurt marinated paneer, kissed by the tandoor's open flame.

Tandoor-fired paneer steeped in tangy pickling spices — mustard, fennel and nigella.

Whole chicken, marinated overnight in yoghurt and slow-roasted spice, smoked over charcoal.

Tender thigh marinated in saffron yoghurt, chargrilled to a delicate smoky finish.

Deep-fried chicken tossed with curry leaf, garlic and fiery red chilli.

Wok-seared chicken in a glossy soy-chilli glaze with charred pepper and onion.

Golden fried fish fillet, delicately spiced and finished with a squeeze of lime.

Crisp fish tossed through a bold garlic-chilli sauce with capsicum and spring onion.

Batter-fried fish tempered with curry leaf, garlic and dried red chilli.

Butterflied prawn in a delicate crumb, fried to a light golden crunch.

Plump prawn tossed in a fiery chilli-garlic glaze, wok-charred to order.

South Indian-style prawn, fried and finished with curry leaf and red chilli.