A pure-vegetarian menu where it matters most, and a chef who cooks like they're from the town.
From temple-town thalis to coastal seafood, the menu changes with the map.
A pure-vegetarian kitchen, in keeping with the pilgrim towns we sit in.
Fried lentil kachori with a spiced potato curry, morning service only.
Seasonal sabzi, dal, rice, poori, and a local sweet, served on a steel plate.
Street-style tomato chaat with tamarind and roasted cumin.
Winter-only saffron milk foam dessert, made fresh each morning.
Roasted wheat dumplings with mashed spiced brinjal and tomato.
Chilled almond and fennel milk, available all day at the lobby cafe.