Kachori Sabzi
GD
A flaked pastry stuffed with urad dal, cracked into a bowl of slow-simmered aloo and finished with a dust of ginger. Eaten standing up at home in Banaras — sat down here, with a little more ceremony.
The kitchen · Read like a day
A menu, in prose.
A Banarasi table is built around patience. The list below moves the way the city eats — kachoris in the morning register, tandoor and slow fires by dusk, milk and saffron when the cold comes in. The full table changes with the season; what does not change is the rhythm.
01 · Morning register
Kachoris and first plates.
What a Banarasi street eats before the day begins — flaked pastry, warm sabzi, a kulhad of chai held in both hands.
Chaat of the day
GD
A short rotation of the chaat the kitchen is in the mood for — tamarind, yoghurt, pomegranate, the right amount of crunch. Ask what is on the bench when you sit down.
Kulhad Chai & Thandai
DN
Cardamom-heavy chai brewed long, poured into an unglazed clay cup that breaks the next morning. Thandai by the glass in the warmer months — almonds, fennel, rose, saffron.
02 · Tandoor & slow fires
What the fire builds.
The kitchen leans on a single tandoor and a great deal of patience. Two anchors below; everything else on the carte joins them on the slow side of the kitchen.
Baati Chokha
GD
Wheat balls baked over an open fire, broken open and pressed into ghee. Served with chokha — smoked aubergine, tomato, and green chilli mashed by hand, the way a Banarasi grandmother would recognise it.
Dum Biryani
DN
Long-grain rice and goat shoulder sealed under dough and cooked over a low fire until the steam does the work. Brought whole to the table, opened in front of you. Served with raita and a small dish of mirchi ka salan.
Tandoori Sabzi
D
Paneer, kumhra, mushroom, broccoli — whatever the garden has brought the kitchen — turned over the same fire as the meat, finished with chaat masala and lime.
03 · Breads & rice
From the other end of the room.
Roti pulled off the tandoor in long, soft sheets. Laccha paratha, flaked with ghee. Khasta puri, fried to order. Pulao the kitchen keeps to a single rotation — jeera, peas, or burani — depending on what arrives that morning.
Ask the table for what pairs with the dish you've chosen. The kitchen would rather decide with you than for you.
04 · Sweet & paan
What closes the meal.
A Banarasi dinner does not finish on a dessert trolley. It finishes on milk, on saffron, on a folded green leaf at the door.
Malaiyo
DN
A dish that only exists between November and February — sweetened milk foam, churned in the cold air before sunrise, finished with saffron and a dust of pistachio. Off the menu by March; back on when the air remembers.
Banarasi Paan
N
A folded betel leaf with gulkand, fennel, and small sweet things — the Banarasi full stop. Offered at the door on the way out, the way it has been since the city was a city.
Allergens
G Gluten
D Dairy
N Nuts
Indicative — tell the kitchen at booking and most plates can be set gluten- or dairy-free.
05 · The rest of the table
The menu moves with the day.
Daily specials, seasonal additions, and the kitchen's quieter experiments are not printed. Call the kitchen for tonight's table — or message on WhatsApp and we'll tell you what is on the fire.