chilli

Momos fried crisp, then tossed through a hot chilli sauce.

Two ingredients doing all the work: fresh chilli and a lot of garlic.

Chillies charred in the wok before the noodles go in. Smoky and fierce.

Garlic-forward, chilli-hot, and finished with spring onion.

Charred chillies stirred through the rice. Smoky heat, all the way down.

Our signature sharing platter: spiced rice piled with beef, pork or chicken and our burnt chilli. Serves three to four.

Potato cubes fried until golden, then tossed in a glossy chilli-garlic glaze with spring onion. Crisp edges, soft centres, and a medium heat that invites sharing.

Molten cheese centres sealed in a light, chilli-kissed crust. Crisp outside, creamy within — mild-to-medium heat that stays playful, not fierce.

House ezay: chilli heat with soft cheese, plated small for the café table. Fragrant medium spice.

Thick toast under melted cheese and green chilli. Crisp base, gooey top — mild heat.

Crisp chicken stir-fried with green chili, onion, and peppers in a glossy Indo-Chinese sauce.

Beef seared hard with green chilli and wok aromatics. Charred edges, herbal heat — medium-to-spicy; brilliant with rice.

Dry-style chilli toss with your choice of protein — aromatic heat, crisp edges, glossy spice. Medium to spicy; pick chicken, pork, beef or fish.

Paneer in chilli dry-toss, or Chicken 65 fiery and curry-leaf scented per your word. Glossy spice, medium-to-spicy heat — pick your star.