Our Menu

Strong, sweet milk tea, boiled the way it is at every roadside stall.

Thin, salted buttermilk with roasted jeera. The best thing on a hot afternoon.

Roasted gram sattu whisked with water — filling, cooling and very desi.

Hot milky coffee, frothed and served in a kulhad-sized cup.

Thick curd lassi, churned and served cold.

Chilled coffee blended with milk and served tall.

Chonga roti with mustard oil and salt.

Soft urad dal bada soaked in whisked curd, topped with sweet and sour chutney.

Chonga roti with desi ghee and salt.

Soft urad dal bade soaked in whisked curd, topped with sweet and sour chutney.

Chonga roti served with paneer.

Flattened rice tossed with onion, peanuts, curry leaves and a squeeze of lemon.

Paneer in a spiced gram-flour batter, fried to order.

Sliced onion in besan batter, fried crisp. Best with chai.

Seasonal vegetables in besan batter, fried crisp.

A house village snack, served with chutney.

A traditional snack of the region, served with chutney.

Gram-flour rolls, steamed and then fried crisp.

A house favourite from the snack counter, served with chutney.

Crisp moong dal fritters, the way they are made in every Purvanchal kitchen.

Spiced potato dumplings in a gram-flour batter, fried golden.

Colocasia leaves rolled with spiced besan, steamed, sliced and fried.

Khadaula, indraharan, paneer pakodi, pyaz pakodi, aloo bonda, mix pakodi and mungauri, with khatti chutney, meethi chutney and fried chilli.

One litti dipped in ghee, with rasedar sabzi, chutney and achar.

One pearl-millet litti dipped in ghee, with rasedar sabzi, chutney and achar.

Two litti dipped in ghee, with arhar dal fry, chokha, chutney and achar.

Plain hollow baati, made for breaking into dal and chokha.

Baati stuffed with spiced sattu.

Stuffed baati made without onion or garlic.

Baati stuffed with paneer and fried.

Our house special: sattu filled into boiled dough, then fried.

Baati stuffed with a cashew mix.

Fire-roasted potato, aubergine and tomato, mashed with mustard oil, garlic and green chilli.

Roasted bitter gourd mashed with onion, mustard oil and green chilli.

Roasted pointed gourd mashed with mustard oil and green chilli.

Sponge gourd, roasted and mashed with mustard oil and green chilli.

Aubergine charred over open flame and mashed smoky with garlic and green chilli.

Two plain parathas with one sabzi, chutney and achar.

Two onion parathas with one sabzi, chutney and achar.

Two sattu-stuffed parathas with one sabzi, chutney and achar.

Two green-pea parathas with one sabzi, chutney and achar.

Two paneer-stuffed parathas with one sabzi, chutney and achar.

Six puri or kachori with one sabzi, achar and chutney.

Two dal-stuffed puri with one sabzi, achar and chutney.

Four soft dal-stuffed kachori with one sabzi, achar and chutney.

Six mahua puri with one sabzi, achar and chutney. Please order a day in advance.

One plain roti off the tawa.

Tawa roti brushed with butter or ghee.

One plain hand-patted roti.

Hand-patted roti brushed with butter or ghee.

One plain maize-flour roti.

Maize-flour roti brushed with ghee.

Steamed plain rice.

Rice tempered with cumin and ghee.

Rice cooked with vegetables and whole spice.

Wok-tossed rice with vegetables.

Six dal dulha — rice-flour dumplings filled with dal, steamed.

Arhar dal finished with a desi ghee tadka of jeera, garlic and red chilli.

Mixed lentils with a tadka.

Tangy curd and besan kadhi with soft badi.

Black urad and rajma simmered slow with butter and cream.

Indraharan simmered in curd kadhi.

Dal cooked with leafy greens.

Dal cooked with seasonal vegetables.

Ground green peas cooked into a thick, spiced Purvanchal curry.

Sweet-sour pumpkin with fenugreek and dry mango.

Dill, fenugreek and spinach cooked down with aubergine and tomato.

Potato, cauliflower and peas, dry-cooked with turmeric and jeera.

Seasonal vegetables cooked together in a light masala.

Mustard greens, slow-cooked and finished with ghee. Best with makke ki roti.

Paneer in a buttery tomato gravy.

Paneer in a rich, creamy gravy.

Paneer and green peas in an onion-tomato gravy.

Paneer in a tangy tomato and onion gravy, finished with cream.

Paneer in a smooth spinach gravy.

Paneer with vegetables and dry fruit in a mild, creamy gravy.

Desi black chana and potato in a home-style gravy.

Khadaula cooked into a gravy.

Besan lapetua cooked into a gravy.

Indraharan cooked into a gravy.

Paneer tossed in the kadhai with peppers, onion and fresh-ground masala.

Crisp paneer tossed with peppers, onion and chilli sauce.

A 250 ml bottle of packaged drinking water.

A 500 ml bottle of packaged drinking water.

A one-litre bottle of packaged drinking water.

Two papad, roasted or fried.

Onion, tomato, cucumber, beetroot, whole green chilli, half a lemon and radish.

Crisp wheat-flour cookie sweetened with desi jaggery.

Our house gulab jamun, filled with dry fruit.

A sweet fried pancake soaked in syrup.

Rice cooked with desi jaggery — the old village kheer.

Our house kheer: rice slow-cooked in milk until thick and creamy.

6 roti, 1 sabzi, chutney and achar.

4 roti, rice, arhar or mix dal fry, 1 rasedar sabzi, 1 dry sabzi, chutney, achar and salad.

4 roti, rice, dal fry, khadaura or lapetua sabzi, 1 dry sabzi, chutney, achar and salad.

2 sattu baati, chokha, chutney and achar.

2 sattu baati, chokha, chutney, achar and dal fry.

Your choice of baati, chokha, 2 ghee roti, plain or jeera rice, dal fry, paneer sabzi, chutney, achar, salad and gulab jamun.

Your choice of baati, chokha, 2 ghee roti, plain or jeera rice, dal fry, paneer sabzi, chutney, achar, salad and Vatika vishisht kheer.