Food Menu
SUNDAL OF THE DAY
The day's legume or lentils tossed in tempered mustard seeds, curry leaf, and grated coconut. A truly versatile snack to accompany a meal or a drink. Make it Vegan
Savor the essence of India's culinary heritage with locally sourced ingredients and traditional methods.
CHEESE PINAPPLE CHERRY STICK
PALAK PATTA SALAD-CHAAT
Crisp spinach leaves fried in a besan batter. Drizzled with tangy pomegranate molasses and topped with a roasted carrot mayo. Finished with candied almonds for crunch and dollops of creamy hung yoghurt. A perfect plate of tangy, sweet, creamy, and crisp, just like a perfect plate of chaat, our salad’s muse. (We can make this vegan)
CHEPEKAI SLICE SALAD
Guava carpaccio tossed in a mint-coriander vinaigrette, topped with a ginger-chilli jam and pickled onion. Finished with a crunchy walnut chikki and a drizzle of mint herb oil. This is a play on the flavours of the bandi fruit chaat to remind you of the delights of summer. Make it Vegan
CORN RIBS
Inspired by bandis and thelas, our corn ribs are the ultimate finger food. We boil, bake, and fry our corn for the perfect crunch. Seasoned with red chilli, chaat masala, a squeeze of lemon, and then finished with a buttery brush for that street-style indulgence. Make it Vegan
NETHOLI NIRAVU
Anchovies marinated in a Kerala-style masala, batter-fried for a crackling crunch. Served with whole garlic cloves, crispy curry leaves, and lemon wedges
Small Bites and Salads
CHICKEN CHOILA
A speciality from Gorkhaland—diced chicken, fried, and tossed in a smoky tomato masala coarsely pounded with garlic and green chilli.
CHEMMEEN MANGA SALAD
Succulent tiger prawns, lightly seasoned with pepper and red chilli, served on a velvety ginger-carrot purée and a raw mango, cabbage, coconut slaw. Finished with oven-roasted sweet pea chips. We've infused this glorious salad with our favourite flavours from the Malabar coast
Appetizer
Vegetarian
VAZHAKA VARUVAL
Alight snack with a sweet and savoury tang brought to you from sultry Tamil evenings. Enjoy these golden-brown, crispy raw banana fritters dipped in red rice batter. Served with a luscious hung yogurt dip. Make it vegan.
ARBI TUK
Flattened and fried whole taro root topped with caramalised onions, dusted with powdered dry mango and red chilli. Our take on the famous Sindhi snack is a savoury, tangy, spicy treat apt for a crunchy craving.
DAL PAKWAN
Crispy fried poori-sized pakwaan topped with hot chana dal. Finely diced onion and coriander with the yin and yang of green chutney and imli chutney bring chaat’s teasing quality to this dish from Sindh.
BHUTTE KE MANGODE
A crunchy, crispy, crackling delight. Corn kernels coated in powdered boondi, tossed in a spice mix. A fitting bar nibble to accompany something chilled. Make it Vegan
JHOL MOMO
From Gorkhaland, we've brought you this flavour burst. Crescent-shaped, steamed momos stuffed with vegetables, paneer, and a hit of ginger in a piping hot, spicy peanut and white sesame broth.
AWADHI DAHI KEBAB
A cloud burst in each bite. Take a break from heat and spice in these delicate dumplings from the Awadhi kitchen. Crispy outside, soft-gooey inside. Served with a fresh hand-pounded coriander chutney and a sweet and tangy raw mango chutney.
TANDOORI BHARWAN ALOO
A smoky, tandoori makeover for the humble aloo. Relaunching potatoes as a vessel for the goodness of cottage cheese and crunchy dry-fruits, cooked in a tandoor. Served with a smoky hung yoghurt dip.
KUMAONI CUTLET
From the Kumaoni belt in Uttarakhand, stuffed with vegetables and paneer, these cutlets are vibrantly pink from beetroots, with a crispy, crusty exterior and a hint of smoke from charcoal and clove. Served with a hung yoghurt dip.
KARIVEPAKU MUSHROOM
Crisp, batter-fried mushroom pieces coated in curry leaf podi, tossed with green chilli, garlic, and pepper. Mushroom is batter fried in a thin tempura batter, reminiscent of the popular snack from the state of Andhra.
AAM KE AACHAR KA PANEER
Marinated overnight in aam ka achar, a labour of love from our grandmother’s kitchen. Tender cubes of cottage cheese with charred bell peppers and onion, wrapped in tandoori smokiness. Served with a lively mint chutney. Our tangy take on the Punjabi favourite.
MARATHI TECHA PANEER
Skewers of tawa grilled paneer cubes sandwiched between hand-pounded green chilli, peanuts, and garlic. Our nod to this audacious Marathi condiment.
KEMPU MENASKAI CHICKEN 🌶️
A Daak64 twist on the local Andhra style chilli chicken popular in Bangalore. Bright red from the fiery fresh red chilli and bold from ginger and garlic for a spicy tawa feast.
KEMPU MENASKAI CHICKEN
From Gorkhaland, we’ve brought you this flavour burst. Crescent-shaped, steamed momos stuffed with chicken and a hit of ginger in a piping hot, spicy peanut and white sesame broth.
PEPPER CHICKEN WITH RASAM
The reigning monarch of soups, a spicy and tangy chicken bone broth straight from Tamil kitchens. Tender, shredded chicken in each spoonful makes it the comfort food for an entire region.
INJI PULI CHICKEN WINGS
Oven-roasted chicken wings slathered with a sticky tamarind, jaggery, and ginger sauce, topped with toasted sesame seeds. Thokku meets chicken wings in our take on the Tamil classic. (20 - 25 min)
BHOJPURI CHICKEN TIKKA
From the Bhojpuri kitchen, a smoky charred chicken tikka with punchy ginger and lemon, rounded up with a sharp mustardy bite. Served with a kasundi yoghurt dip
ZANZANITH KOLHAPURI CHICKEN
A Marathi word, zanzanit, describes a superlative experience or an extremely spicy one. A tikka tribute to this delightful word. Served with a charred chilli, garlic, yoghurt chutney
RISSOIS
A Goan-Portuguese pastry stuffed with prawns and bechamel sauce. Shaped into beautiful half-moons and shallow fried. The oozy bechamel sauce complements the sweetness of prawns in this everyday, everywhere snack. (Kid Friendly)
DAAK64 PRAWN KOLIWADA
Rich with the flavours of the Koliwada region in Maharashtra. Tiger prawns are butterflied and cooked in a punchy Marathi vatan. Crumb fried for a crackling bite, contrasting with the succulent meat inside. Tangy, spicy, with earthy notes from ajwain, this fiery red dish is dusted with Koliwada masala and served with a Koliwada mayonnaise.
MATAR KEEMA GHUJIYA
This savoury ghujiya is our meaty take on the famous Holi snack from Uttar Pradesh. Stuffed with hand-pounded keema and peas, this savoury delight is shaped as little half-moons and hand-braided as a nod to home kitchens. Served with a dates and kalonji chutney.
MEEN POLLICHATHU
Seer fish cooked in banana leaf with flavours redolent of the Malabar coast. Cooked in coconut oil, wrapped in a pollichattu masala with shallots, tomato, and pepper. The leaf is lightly charred, infusing the fish with its subtle smokey flavours.
TANDOORI POMFRET
Whole pomfret cooked in tandoor, thick with the flavours of ginger, garlic, lemon, and mustard. Bright orange with a slight tandoori char, this is reminiscent of the much loved tandoori chicken from the northern regions. Served with a yoghurt-mint chutney and lemon wedges.
NASHIK KAALA MUTTON RIBS
Twice-cooked, tender mutton ribs first cooked in a charred coconut, onion, chilli masala, then a kalya goda masala, rendering the ribs black, bold, and smoky.
KERALA LAMB WITH VAZHAKKAI BAJJI
A sweet-savoury gastronomical experience from the Kerala best enjoyed by ladling a spoonful of pulled mutton on your banana fritter. Served with toasted coconut shavings on the side.
Non Vegetarian
CLASSIC DAL TADKA
Cooked arahar ki daal, tempered with ghee, jeera, and garlic to add richness to this humble home food. Best enjoyed with rice or any flakey bread.
Main Course
Vegetarian
PUNJABI DUM ALOO
Dum is a slow cooking method where food, sealed in a pot, cooks in its own steam. Fried baby potatoes in a smoky, creamy, red curry dum cooked with a hint of khada masala. Pairs well with a bread of your choice.
PACHAKKARI MOILEE
A fragrant coconut curry with snake beans, drumsticks, mushrooms, carrots, and raw mango tempered with curry leaf and mustard seeds. Soothing yellow from turmeric, this mild Malayali curry pairs well with akki roti or rice.
PIND WAALI MATAR PANEER
Recreated from a pre-partition recipe. The rich gravy gets its texture from stone ground matar and paneer, and fragrance from toasted khada masala. Lightly browned, tender paneer cubes to go with a bread of your liking. Our favourite, of course, is a well-buttered lehsuni naan.
PANEER TIKKA MASALA
A velvety onion-tomato gravy, slow-cooked with spices and whole cashew nuts. Finished with fragrant kasuri methi for earthy notes. Tandoor-cooked paneer, lightly charred and smokey folded into the gravy to soak its creamy richness. Pairs well with choor-choor naan or paratha, or Munshi naan
Non Vegetarian
BAADAMI MURGH
Boneless chicken slow-cooked in a decadent Mughlai curry. Rich with almond paste and yoghurt; deep, nutty flavors from fried onions, warmth from spices and kasuri methi, and a fresh kick from a coriander-chilli paste. Enjoy it with a bread of your choice
DAAK64 CHICKEN BIRYANI
A Daak64 creation—we dare not claim a region for a dish so beloved. Long-grained basmati, dum-cooked to soak up meaty chicken juices and fragrant whole spices. Punched with ginger, garlic, and green chilli, finished with ghee and crisp golden onion. Served with raita
COORGI MUTTON PALAV
Long-grained basmati with tender, fall-off-the-bone mutton, slow-cooked with golden brown onions, a fragrant Coorgi spice blend, and a fresh green masala of coconut, mint, and coriander. This Kodava-style palav is a must-try for lovers of biryani.
LAHORI KARAHI
From the streets of Lahore, the glory of Karahi rests on the sweet-savouriness of tomato, the warmth of ginger, and the controlled technique of slow cooking. This is a dish of negations. Not spicy, no onion, no garlic, no khada masala, no bones, yet delicious. Pair it with a bread of your choice (Boneless)
RAJASTANI LAAL MAAS
From the fiery deserts of Rajasthan, our Laal Maas celebrates simple ingredients. Shoulder-cut mutton, slow-cooked to fall-off-the-bone perfection, cooked in rich ghee and tangy yoghurt. Caramelized Mathania mirch lends its signature smoky heat, balanced with a hint of cardamom. A feast for the eyes and palate. We recommend accompanying it with butter naan or munshi naan
Whole Plates
Vegetarian
From the Rajasthani kitchens, this kadhi is three simple things done well: besan and palak pakoda, besan and dahi curry, tempered with methi, rai, and jeera. Pick between steaming hot rice or bajra roti, white butter, and jaggery.
KADHI
PALAK KHICHDI
A wholesome bowl of soft-cooked rice and dal blended with a spinach purée, tempered with cumin and garlic, topped with a generous spoonful of ghee. Served with homemade aachar, yoghurt, and papad
MATAR PARANTHA WITH RAJASTHANI MIRCH-LEHSUN KI CHUTNEY
Tawa parantha stuffed with a coarse green pea paste. A labour of love made by hand grinding the masala on our sil batta. Served with a fiery red chilli, garlic chutney, and a dollop of white butter.
SAAG WAALA PANEER
Lightly toasted paneer cubes in a hand-pounded seasonal saag, cooked in mustard oil, tempered with golden-brown garlic and white butter. This bright green saag is like a stroll through Punjab. Served with makke ki roti.
Non Vegetarian
MADRAS TIFFIN CHICKEN CURRY WITH IDLI
A light, homestyle chicken curry cooked in a tomato broth, fennel, and ginger. Tempered with curry leaf and more fennel. Served with rice idli steamed in jackfruit leaves, a perfect accompaniment to mop up this restrained curry from Madras.
CHICKEN SAARU
Chicken thigh braised in a vibrant onion, tomato, coconut curry, cooked with roasted, powdered whole spices. Fiery red but mildly spicy from red chilli, this is a local home favourite in Karnataka. Served with rice or akki roti
SAAG WAALA CHICKEN
Hand-pounded seasonal saag, cooked in mustard oil, tempered with golden-brown garlic and white butter, served with tender, bone-in chicken pieces. This bright green saag is like a stroll through Punjab. Served with makke ki roti
MUTTON KEEMA PARATHA SERVED WITH RED CHILLI CHUTNEY AND DAHI
This is our meaty spin on paratha and qeema gosht from the north. Stuffed with hand-pounded peas and qeema cooked in fresh coriander paste, the paratha is cooked on a tawa. A popular breakfast food snack reimagined as a food fit for feasts. Served with sil batte waali red chilli chutney and yoghurt.
Reserve Your Table
Experience authentic Indian flavors and celebrate culinary traditions with us in urban Bangalore.
Culinary Journey
Explore the vibrant flavors of India's diverse culinary heritage here.
