India is not one cuisine but dozens. Our menu sets out to travel through them: South Indian fermented dosa, Himalayan dumplings, Punjabi chickpeas, Hyderabadi lamb and Mughlai korma, all in one place.
Our kitchen is run by Indian chefs who brought their own family recipes with them. The tandoor runs all day, the dosa batter is fermented, the dumplings are folded by hand, and the biryani cooks slowly in a sealed pot.
The result is a menu where Delhi-style butter chicken sits alongside a truffle and cheddar kulcha and a Tibetan soup, while the bar offers a choice of nine different gin and tonics.
Slow-simmered yellow lentil finished with rich tomato gravy, chickpea puff, fresh coriander, and a touch of lemon.
Crispy South Indian fermented rice and lentil crêpe filled with spiced butter potato, served with coconut chutney, tomato chutney, mint chutney and lentil stew.
Tandoor-roasted local farm chicken tikka in a velvety butter tomato gravy, delicately infused with green cardamom and roasted cashew.
Slow-cooked lamb shank in a traditional Nihari gravy, served with black bean and pan-fried potato.
A contemporary fusion dessert of saffron-infused sponge, Ras-Malai cream, freeze-dried raspberries, roasted nuts, and rose petals.
Four spaces, four moods, on Október 6. utca behind the Basilica.
The voucher arrives by email within minutes, as a PDF with a QR code. Redeeming it in the restaurant is simple: our colleagues scan the code, and that is it.
10 000 Ft · 20 000 Ft · 50 000 Ft, valid for the full food and drinks menu, to be used within one year.
Online booking is available 24 hours a day. If you are bringing a larger group or would like a private room, please call us: it is quicker that way.
1051 Budapest, Október 6. utca 17.
One email a month: what has arrived on the menu, what evening we are planning, and when booking opens for it. Unsubscribing takes one click.
1–18 October 2026
We are taking part in Restaurant Week. The menu is a fixed HUF 10,900. Tables can only be booked on the Restaurant Week website.
Book on Restaurant Week