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Punjabi
Dal makhani given the long simmer. Saag, kofta, chana bhathura, and gol gappe from the chaat counter.
Charcoal, not shortcuts
Chicken, paneer and soya chaap go into yogurt overnight with masalas we grind ourselves — then onto skewers, over red-hot charcoal, in our clay tandoors. It is the slow way. It is the only way that tastes like this.
From the kitchen
Three kitchens, one counter
A Punjabi kitchen, a tandoor, and a full Indo-Chinese line — cooking side by side.
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Tandoor
Clay ovens running on charcoal — tikka, seekh kabab, kulcha and naan pulled out hot.
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Indo-Chinese
Hakka noodles, chilli paneer, Manchurian — the hot wok section people keep coming back for.
The whole menu
Tap Add on anything you like, then send the order to us on WhatsApp — it's ready for pickup in about 30 minutes.
What guests say
Google reviews
Loved in Kitchener
Straight from our Google listing, in our guests' own words.
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