A royal feast, reimagined — where slow-cooked heritage recipes meet the quiet elegance of the modern table.
Three dishes our regulars never let us take off the menu.
₹ 620
Melt-in-the-mouth minced lamb kebab, slow-pounded with over twenty spices, served on a warm ulta tawa paratha.
₹ 780
Bone-in lamb shank, simmered overnight over embers with saffron and slow-fried onions, finished tableside.
₹ 540
House paneer marinated in charred garlic and Kashmiri chilli, finished in the tandoor with a whisper of smoke.
Divyesh Restaurant began as a single tandoor oven and a family recipe book. Today, the same slow methods — hand-ground spices, dum-cooked biryanis, bread proofed overnight — shape every plate that leaves our kitchen.
"Every dish arrives as if it has been waiting all evening just for you. This is the most gracious Indian dining room in the city."— Priya Mehta, Food Columnist