The Mandi, whole meat slow-roasted and carved, anchors a menu that draws from Hyderabad's royal culinary tradition, reimagined through modern plating and a high-energy bar program. The kitchen positions itself at the intersection of nostalgic diaspora cooking and refined urban dining, shifting from warm daytime service to a plush, cocktail-forward evening scene. The Biryani and charcoal-grilled Kebabs are the calling cards, backed by soups like Rasam and Mutton Marag that root the menu in Hyderabadi home cooking rather than pan-Indian standardization.

Try the mandi, biryani, seekh kebab, tandoori chicken, paneer tikka masala.