From the fryer
The fryer runs alongside the tandoor for the things that are better crisp than charred. Whole wings, spiced chicken pakoda, garlic chicken tossed straight out of the oil — the section of the menu that disappears first when a group orders.
Fried food has a short window where it is at its best, so it goes out the moment it comes out. If you are collecting, call when you leave rather than when you arrive.
At a glance
Whole wings, not split flats and drums stretched to look like more. They go into the fryer and come out with a shell that holds up to being tossed in spice, which is the part most kitchens get wrong — sauce too early and the crust is gone before the plate reaches the table.
It sits in the Loafers Specials rather than the fried section, and it is the one regulars point new people towards. Fried chicken pieces tossed in enough garlic that you will taste it tomorrow. Not subtle, not trying to be.
Wings and Amritsari fish together, pakoda if there are more than four of you, and momos to bridge into the tandoori course. That is the order that works every time.
On the menu
Straight from the board — every dish below is on the current menu.
Good to know
They are tossed in a house spice mix rather than a chilli sauce, so there is warmth but the crust and the seasoning lead. Ask when you order if you want them milder or hotter.
Taste of Togetherness
One call and it goes on the fire. Tell us how many people you are feeding and we will tell you what to order.
