The Culinary Repertoire
Fresh local farm ingredients, slow-cooked gravies, and traditional Khandeshi clay oven recipes.
Spicy Kala Masala gravy with crisp artisan gathiya shev, served with hot Bajra Bhakri, fresh onions, and curd.
Dhule Signature Classic
Fresh malai paneer cubes stuffed with dry fruit paste, marinated in hung curd & Kashmiri deghi mirch, smoked in tandoor.
Chef's Special
Whole black lentils slow simmered overnight for 16 hours with churned white butter, cream, and organic plum tomatoes.
Slow Simmered
Aged Daawat basmati rice infused with whole saffron strands, marinated chicken, mint, and fried onions sealed with dough.
Sealed Clay Handi
Traditional wood-fired crispy wheat baatis drowned in pure cow ghee, served with Panchmel spicy dal and jaggery churma.
Traditional Heritage
Khoya dumplings fried in pure desi ghee, soaked in rose and green cardamom syrup, garnished with slivered pistachios.
Sweet Finish