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Crafted Brews & Culinary Delights
Discover Our Artisanal Menu.
From slow-simmered spiced chais and rare single-estate infusions to freshly baked savory pairings crafted to elevate your daily ritual.
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House BakePrices in ₹ · Ask for less sugar or oat milk · Cards show a selection of the full menu.
Browse the full menu
Thick, golden and slow-boiled to velvet.
Assam CTC simmered with Kashmiri saffron, green cardamom and full-cream milk, finished with a ribbon of condensed milk.
Bold, brisk and built for cold mornings.
A strong tea pounded with fresh ginger, black pepper and clove, boiled hard and long. Sharp, warming and unapologetic.
Light, bright and milk-free, an after-meal.
Black tea steeped with cardamom and clove, lifted with wild lime and a sprig of mint. Clean and aromatic, it settles the table after a feast.
Finished with a live ember at the counter.
Our slow-pot masala is touched with a glowing coal and sealed in the kulhad, adding soft smoke alongside jaggery and cinnamon bark.
Five gardens, five temperatures and five timers. Each pot is weighed, steeped and served with a sand-glass, so the leaf is tasted at its best.
Every pot is served with a sand-glass timer and a second infusion on the house.
Explore single-estate teasFried, griddled and baked in small batches through the day, the way a good chai stall has always done it.
Flaky pastry, spiced potato and peas, with mint chutney.
Gram-flour fritters with sliced onion and curry leaf.
Stuffed green chilli in a crisp besan jacket.
Toasted soft bun, generous butter and a little sugar.
Griddled golden, with white butter and cool curd.
Grilled sandwich with green chutney, beetroot and cheese.
Hyderabad's salty-sweet biscuit, baked crisp.
Buttery and crumbly, with cardamom and jaggery.
Twice-baked cardamom toast, made for dunking.
Everything on this list is 100% vegetarian · Prices in ₹
Order SnacksTell us the mood and we'll match the cup to the plate. Order any pair together and the second saves you a little.
Ginger heat and black pepper cut straight through the butter, so every dunk tastes fresh.
The rain calls for something rich. Creamy saffron karak softens the samosa's spice and crisp pastry.
A creamy, nutty cup beside a crumbly, caramel-toned bake, with sweetness that stays gentle.
Bright, milk-free lime and mint reset the palate, and a salty-sweet biscuit is all the dessert you need.
Four cups that follow the Indian calendar. Each one is poured only while its season lasts, then it goes back into the recipe book.
Saffron, pistachio & slow-reduced milk
Our Diwali-season cup. Milk is simmered low until it turns the colour of old gold, then finished with Kashmiri saffron, crushed pistachio and a pinch of green cardamom.
Jaggery, fresh ginger & black pepper
Cold-morning medicine, made delicious. Date-palm jaggery melts into robust Assam leaf with fresh-pounded ginger and a bite of black pepper that warms from the inside.
Cold-brewed Nilgiri, kokum & mint
Nilgiri leaf cold-brewed for twelve hours, sweetened with house kokum syrup and poured over crushed ice and fresh mint. Bright, tart and endlessly refreshing.
Tulsi, lemongrass & roasted fennel
Made for rain on a tin roof. Strong masala chai lifted with tulsi, lemongrass and a dusting of roasted fennel. Best with a plate of hot pakoras.
Specials rotate with the weather. Ask at the stall what is brewing today.
Choose the leaf, the milk, the spice and the strength. Watch your cup take shape and your price update as you go.
Walk up to the stall, settle into the tea house, or order ahead and we will have a kulhad waiting. Every cup is brewed to order, never rushed.
