The Dastaan Menu

SignatureBestseller

Crisp kachori, white-pea ragda, tamarind, pomegranate snow.

Chef's Pick

Lucknow's melt-in-the-mouth mince, flaky layered paratha.

Hung-curd croquettes, chilli, a cashew-and-clove crust.

Bestseller

House-set paneer, fermented chilli, moringa, charcoal smoke.

Chef's Pick

Corn-fed chicken, cardamom-cream marinade, Bengal mustard.

Seasonal

Tiger prawns, ajwain, a brush of burnt-garlic butter.

Signature

Black urad on the embers overnight, finished with white butter.

Chef's PickBestseller

Slow-cooked Rajasthani mutton, Mathania chillies, smoke.

Kerala line-caught fish, gentle coconut-and-turmeric stew.

Bestseller

Aged basmati, slow-cooked lamb, sealed and dum-cooked.

Seasonal vegetables, aged rice, whole spice, fried onion.

New

Tandoor naan, aged cheese, a shave of black truffle.

Hundred-layer laminated paratha from the tandoor.

Saffron-milk flatbread, faintly sweet, brushed in ghee.

SeasonalBestseller

Slow-cooked red-carrot halwa, thickened milk, toasted almond.

Chef's Pick

Date-palm jaggery kulfi, falooda, a thread of saffron.

Seasonal

Raw mango, roasted cumin, soda — sharp and cooling.

Bestseller

India's beloved rum, jaggery, bitters, orange oil.

NewChef's Pick

Chai-infused gin, Campari, sweet vermouth.