The Complete Menu

Equal parts espresso, steamed milk, and velvety micro-foam.

Double shot espresso with silky smooth steamed milk and subtle latte art.

Ristretto double shot blended with velvety micro-foam milk.

Artisanal hand pour highlighting delicate berry and cacao notes.

Espresso cut with warm oat milk, organic palm jaggery, and green cardamom.

24-hr steeped cold brew floated over artisanal tonic water and toasted coconut.

Single shot hot espresso poured over artisanal pistachio kulfi.

100% Arabica roasted to a medium-dark profile with thick golden crema.

Concentrated double extraction delivering intense cocoa notes.

Double espresso shot marked with a dollop of hot milk foam.

Chilled espresso shaken with whole milk and served over clear ice blocks.

Slow steep cold brew topped with Madagascar vanilla sweet cream foam.

Espresso blended with Belgian dark cocoa, hazelnut syrup, and cold milk.

Authentic ginger-cardamom Assam tea served piping hot in unglazed clay.

Green tea steeped with Kashmir saffron strands, cinnamon, and almonds.

Muscatel aroma light amber tea straight from high altitude Darjeeling estates.

Ceremonial grade Uji Japanese matcha whisked with steamed creamy oat milk.

Fresh baked brioche bun sliced and thick-spread with salted white butter.

Parsi style spiced scrambled eggs with onion, tomatoes, and fresh coriander.

Hass avocado mash, pomegranate arils, and chili oil on grilled sourdough.

Tandoori marinated cottage cheese, bell peppers, mint chutney, and mozzarella.

Shredded smoked chicken breast, house basil pesto, and melted provolone.

Three-layered toasted sandwich with beetroot, boiled potato, cucumber, and cheese.

Spiced potato & herb patty, pickled onion, mint mayo in a toasted brioche bun.

Crispy buttermilk fried chicken, hot honey drizzle, jalapenos, and smoked cheese.

Penne pasta in rich garlic cream sauce folded with fresh basil pesto.

San Marzano tomato sauce infused with chili flakes, garlic, and fresh basil.

San Marzano tomatoes, fresh mozzarella bocconcini, extra virgin olive oil, basil.

Roasted zucchini, bell peppers, kalamata olives, sundried tomatoes, goat cheese.

Soft milk solids fried golden, steeped in cardamom rose syrup with condensed milk.

Crispy fried dough dusted in cinnamon sugar, served with warm Belgian dark chocolate.

Traditional Parsi cafe style dense cake baked with evaporated milk solids.

Decadent dark chocolate sponge layered with 70% cocoa ganache.

Thick creamy yogurt blended with Alphonso mango pulp and fresh mint.

Steeped organic hibiscus tea spiked with lime juice and sparkling soda.