B O N F I R E
A sensory feast carved by Indian spices, tandoor clay ovens, and open-flame cooking. Where ancient spice routes meet modern charcoal craft.
THE STORYSTREAM
Whole Aromatic Roasting
We dry-roast and hand-grind cardamom, black pepper, cloves, and star anise in small batches. No pre-made masalas are ever permitted near our kitchen.
Clay Oven Heating
Our clay tandoors are fueled with premium hardwood charcoal, building an intense radiant heat bed of up to 900°F.
The Double Coating
Meats are subjected to two rounds of marination: first in fresh lime and ginger-garlic, then in a rich spiced hung curd and cold-pressed mustard oil.
Open-Air Grill Firing
The open charcoal sigrees are brought to life, establishing a glowing bed of coal embers for skewering our signature kebabs.
Claypot Slow Simmer
Our signature biryanis are sealed with dough in copper handis, slow-steaming over dying coals to lock in every aromatic note.
"We do not cook with gas. We do not cook with electricity. We cook with hand-built clay tandoors, open charcoal sigrees, and freshly ground spices. The fire is the ancient heartbeat of Indian kitchen."
SIGNATURE DISHES
Our culinary story is written in charcoal, clay, and spice. Browse our signature menu, where each card represents a chapter of woodfire and clay-oven craft.
Chicken Dum Biryani
01Fragrant basmati rice layered with juicy, spiced marinated chicken, fresh mint, coriander, and saffron, slow-steamed in a dough-sealed clay handi.
Whole Tandoori Chicken
02A whole spring chicken marinated in Kashmiri red chilies, freshly crushed garlic, and hand-churned yogurt, roasted on long iron skewers in our clay oven.
Classic Handi Biryani
03Slow-simmered basmati rice layered with tender baby lamb, caramelized onions, kewra water, and spices, cooked under a flour lid seal over dying embers.
Chicken Junglee Kebab
04Spicy, rustic chicken thighs roasted on skewers over an open iron sigree, coated in green chili paste, chopped cilantro, and dry-roasted peppercorns.
Crispy Fried Momos
05Hand-folded dumplings stuffed with spiced minced chicken, scallions, and fresh ginger, flash-fried to golden perfection and served with a roasted tomato chutney.
Stuffed Mozzarella Chicken
06Tender chicken breast stuffed with fresh mozzarella, coriander pesto, and mild Indian spices, cooked over gentle pecan wood embers.
Hearth-Roasted Shawarma
07Shaved slow-roasted chicken thighs marinated in yogurt, garlic, lemon, and spices, wrapped in fresh flatbread with garlic toum.
Cardamom Malai Kebab
08Bites of boneless chicken marinated in white pepper, cream cheese, green coriander roots, and green cardamom, grilled over ash-tempered embers.
Tandoori Mini Platter
09A curated tasting assortment featuring malai kebab, chicken tikka, junglee kebab, and grilled paneer, served with house-made mint-coriander chutney.
THE SOUL OF THE PIT
SECURE YOUR HEARTH
"The woodfire tandoors burn daily, fueled by premium hardwood coals. Seating is strictly limited to ensure individual culinary pacing."
- Direct view of the live tandoor and sigree hearths
- Pitmaster selection tasting notes included
- Exclusive clay oven kitchen tour access post-meal