Most ordered
Butter Chicken
Tandoori chicken finished in a slow tomato and butter sauce.
The House
Cooking from Punjab, poured in Braga
We cook the food of northern India the slow way: whole spices toasted to order, dals simmered for hours, breads pulled and slapped into a live tandoor. The bar works to the same rules — fresh citrus, real spice, no shortcuts. Two rooms, one kitchen, and a table waiting for you on Rua Dr. Domingos Soares.
The tandoor
Clay oven at 400°C. Chicken tikka, fish tikka and every naan comes out of it, minutes before it reaches you.
The masala
Ground in-house, never pre-mixed. Tell us your heat level and we build the curry around it.
The bar
Indian gins, a mango masala whisky sour, and lassis churned to order. Non-alcoholic list is just as long.
