Concept · This is a concept by His Oblivion — want this for your business?
The chef
Harjot grew up in Amritsar, cooked his way through Delhi and London, and came home with one idea: the food his grandmother made in a clay pit deserves a room this good. The marinades are family recipes. The gin list is entirely his fault.
The menu
Pick your things, hit order, and we'll have it on the counter when you walk in.
12 dishes shown
Amritsari paneer tikka
₹395
Hung-curd marinade, ajwain, charred peppers
Malai broccoli
₹345
Cheddar-cashew cream, smoked over coals
Jackfruit seekh
₹365
Raw jackfruit, green chilli, mint chutney
Bhatti da murgh
₹495
Whole-spice chicken, Punjabi highway style
Ajwaini fish tikka
₹575
Basa, carom seed, mustard oil
Lamb chops
₹795
Kashmiri chilli, three-day marinade
Dal Tandoor & Tonic
₹345
Black dal, simmered for 24 hours
Butter chicken, Old Delhi way
₹525
Tomato, butter, fenugreek, nothing sweet
Sarson da saag
₹325
Mustard greens, cooked slow, with makki roti
Pindi chana
₹295
Dark, tangy, amla-stained chickpeas
Amritsari kulcha
₹145
Stuffed, blistered, buttered
Missi roti
₹75
Gram flour, onion seed, clay-oven fired
What's on
Three curries, breads, rice and dessert. ₹450, noon to 3pm, Monday to Friday.
Two-for-one on house gins, 6 to 8pm, every day the bar is open.
Bar seating only
Seats fourteen for a private dinner, set menu from ₹1,200 a head. Ask us.
Kokum G&T
Gin, kokum shrub, Indian tonic, curry leaf
₹545
Smoked jamun negroni
Gin, jamun-infused vermouth, Campari, applewood smoke
₹625
Kala khatta sour
Gin, kala khatta, lime, egg white, black salt rim
₹575
Aam panna highball
Zero proof. Raw mango, roasted cumin, soda
₹325
Thursdays
Ghazal nights
Live from 8:30 pm. Book early; it's small.
Add to calendar— Ghazal nights, ThursdaysSundays
Tandoor brunch
Unlimited breads, bottomless chaas, 12–4 pm.
Add to calendar— Tandoor brunch, SundaysFirst Friday
Chef's table
Twelve seats, nine courses, one very hot kitchen.
Add to calendar— Chef's table, First FridayKind words
4.6★
from 1,240 Google reviews
“The lamb chops are worth the trip on their own. Came for a birthday, stayed till they turned the lights up, and nobody rushed us once.”
“Half the menu is vegetarian and none of it feels like an afterthought — the smoked aubergine is better than most places' meat.”
“Booked for fourteen in the back room at three days' notice. They set a menu with us over WhatsApp and it all came out hot, together, which never happens.”
Walk-ins welcome at the bar. Weekends fill up by Thursday — we'd book.
Or just WhatsApp usNotes
The first of the season's sarson is in, which means saag on the menu until it stops. Harjot cooks it the way his mother does — slow, with makki roti and more butter than anyone needs.
A private table for up to fourteen with a set menu from ₹1,200 a head. Message us a week ahead and we'll build it around what you want to drink.
Bought tonic is mostly sugar and drowns a good gin. Ours is cinchona, citrus and a lot less sweetness — it's why the G&T tastes drier than you expect.
Before you come
What this costs
₹20,000
One page: your menu, your photos, the map and a WhatsApp button.
7 days
₹50,000
You're looking at this one
Everything above, plus a menu people can order from, an enquiry form and your Instagram.
2 weeks
₹99,999+
Everything above, plus payments, your own admin to edit prices, and online ordering proper.
4–6 weeks
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