Seasonal Feature

The Art of Hariyali

A cinematic journey into the vibrant verdancy of the Indian tandoor.

“The forest on a plate.”

The Secret of the Green

Hariyali begins with a vivid paste of fresh mint and coriander, sharpened by green chilies and softened with hung curd for depth and silkiness.

A whisper of house spices bridges earth and fire, giving the marinade freshness on the nose and warmth on the finish.

Hand-picked Mint & Coriander

Young Jwala Green Chilies

Inside the clay chamber, extreme heat seals the herb juices within the protein, creating a crust that is smoky, charred, and vividly green.

The intense heat preserves the herbaceous soul while the fire delivers the primal char.

That contrast between charcoal smoke and garden freshness is what gives Hariyali its unmistakable identity.

Three interpretations of one verdant soul

Succulent chicken breast marinated for 12 hours in our heritage green rub.

Hand-pressed malai paneer layered with herb chutney and roasted until golden.

Boneless chicken pieces steeped in a vibrant herb marinade and charred to perfection in the tandoor.