Our Roots
Many roots. One table.
No single menu can speak for all of India. Ours comes mostly from the Telugu-speaking south, with dishes from across the country and a bar stocked from India's new distilleries.
Stories
Three dishes, three journeys
Each story starts with a place or a people and ends on your plate.
Sealed in the pot
Why Hyderabadi biryani is layered, sealed and finished slowly.
The sour leaf of the Telugu kitchen
The tangy green that gives five of our dishes their bite.
India's own Chinese food
How chilli, soy and garlic became an Indian favourite.
Where our menu comes from
A map in dishes
Naming each tradition properly matters to us. Hyderabad is the capital of Telangana; Andhra Pradesh is its neighbour, with its own cooking.
HyderabadTelangana
Dum biryani, mirchi ka salan, bagara baingan, dum ka murg, double ka meetha.
Andhra PradeshCoastal & Rayalaseema
Gongura dishes, Bejawada biryani, Palnadu and Konaseema curries, podi dosa, pulusu.
Tamil NaduChettinad, Madurai, Chennai
Chettinad curries, Madurai-style chicken sukka, Madras fish masala, kothu parotta.
The NorthPunjab & beyond
Tandoori kebabs and breads, butter chicken, chana masala, palak paneer.
Goa & KashmirWest coast · far north
Vindaloo, associated with Goa; rogan josh, associated with Kashmir.
KolkataWest Bengal
The Chinese-Indian cooking behind our Manchurian, chilli chicken and Hakka noodles.
India's distilleriesKarnataka · Goa · Uttar Pradesh · Haryana
Single malts from Amrut (Bengaluru), Paul John (Goa), Rampur (Uttar Pradesh) and Indri (Haryana).
NashikMaharashtra
Sula's vineyards, home of the Indian wines on our list.
Who we are
Cooked ithmenaan se
Ithmenaan se means “with ease and care”: unhurried cooking, generous hospitality. It's how we want every guest to feel, whether it's your first biryani or your hundredth.