Indie Bistro

Shredded cabbage and carrot rolled in thin pastry and fried till the shell shatters. Served with sweet chilli.

Slim Hyderabad-style samosas packed with spiced onion, folded thin so the pastry stays crackly.

Vegetable dumplings tossed in a glossy Indo-Chinese sauce of garlic, ginger, soy and green chilli.

Cubes of paneer in a chilli and curry leaf batter, fried hot and finished with a squeeze of lemon.

Paneer wok-tossed with capsicum and onion in a sharp soy and green chilli glaze.

Bangla Kodi is a beloved spicy, crispy bite from Telugu/Andhra cuisine. Tender chicken is sandwiched between thin potato slices, seasoned boldly and deep-fried for a crunchy finish.

Minced chicken and vegetables in a crisp fried roll, served with sweet chilli.

The Chennai bar classic: chicken marinated in chilli, ginger and yoghurt, fried and tempered with curry leaf.

Crisp-fried chicken tossed with onion and capsicum in a dark, garlicky Indo-Chinese sauce.

Crispy, hand-rolled mutton pearls infused with fresh herbs and contemporary regional spices.

Galouti Kabab Burger combines Lucknowi galouti kebabs with a burger format, using melt-in-the-mouth mutton mince patties. The dish traces back to 17th-century Lucknow, where galouti means melt in the mouth for a toothless Nawab.

Marinated grilled chicken thigh, salad and house sauce in a soft toasted bun.

Spiced paneer patty, salad and mint mayo, stacked in a toasted bun.

Our Chicken 65 straight into a bun, with curry leaf mayo and crunchy slaw.