The Menu.

A dense, syrupy double shot of our house blend. Notes of dark chocolate and roasted hazelnut.

A double shot marked with a spoonful of steamed milk. All the intensity, slightly rounded.

Equal parts espresso and lightly textured milk, served at 60°C for maximum sweetness.

A double ristretto shot topped with velvety microfoam. Strong, smooth, and balanced.

The classic third-third-third build, dusted with cocoa only if you ask for it.

A long, mild milk coffee poured with barista-grade oat milk. Creamy and naturally sweet.

Our signature. Espresso, green cardamom steeped in milk, and a whisper of jaggery.

Clean, tea-like extraction highlighting the floral and fruity notes of our single-origin microlots.

Immersion brewing that yields a full-bodied cup with intense flavor clarity.

Our daily rotating filter coffee, brewed fresh every hour. Fast, hot, and reliable.

Vacuum-brewed at the bar in front of you. Silky body, remarkable clarity. Takes eight minutes.

Chicory-blended decoction pulled through a traditional steel filter, frothed with hot milk.

The same single origin as espresso, pour-over, and cold brew. The clearest lesson in extraction we can serve.

18-hour steep cold brew over ice, violently carbonated with Indian tonic and grapefruit.

Brewed coffee cherry husks, sparkling water, and a twist of lime. A tart, low-caffeine refresher.

A double shot of espresso instantly chilled over ice and topped with cold whole milk.

A bright, bittersweet shot poured long over tonic. Our most-ordered drink from April to July.

Cold brew cut with unrefined Maharashtrian jaggery and a pinch of sea salt.

A scoop of Madagascan vanilla bean ice cream drowned in a hot double shot.

Assam CTC boiled with ginger, cardamom, and clove. Strong enough to stand a spoon in.

First-harvest Uji matcha whisked to order. Served straight or with oat milk.

A whole-leaf single-estate tea, steeped four minutes. Muscatel, light, floral.

Green tea with saffron, almond, and cinnamon. Gentle, warming, no caffeine spike.

64% single-origin chocolate melted into whole milk. Thick, barely sweet, unapologetic.

Whatever the market gave us this week — guava and chilli, or kokum and mint.

Two eggs your way, sautéed mushrooms, roast tomato, herbed potatoes, and sourdough.

Eggs baked into a spiced tomato and pepper stew, finished with feta and coriander.

Three-egg omelette with onion and green chilli, pressed into buttered milk bread.

Warm chickpeas, roast carrot, pickled onion, and tahini over lemon bulgur.

Whatever is in season, made that morning. Ask before you order — it changes daily.

Hill lettuce, cucumber, toasted seeds, and a sharp mustard vinaigrette.

Two thick slices of our 48-hour fermented sourdough, served with house-churned sea salt butter.

Crushed Hass avocado, lime, and Japanese seven-spice on toasted sourdough.

Roasted local mushrooms and aged Gruyère cheese pressed hot on sourdough.

Whipped fresh ricotta, wild forest honey, and a heavy crack of pepper.

Crumbled paneer, roasted pepper, spring onion, and a slick of green chilli oil.

Laminated over three days with cultured French butter. Shatters properly.

Twice-baked butter croissant filled with frangipane and topped with toasted flaked almonds.

Two batons of 55% dark chocolate folded into the same three-day dough.

Incredibly dense, fudgy brownie made with 70% dark chocolate and flaky sea salt.

A small, delicate French almond cake flavored with orange blossom water.

Scorched on top, barely set in the middle. Sold by the slice until it runs out.

Dark chocolate, roasted hazelnut, caramel. Built for espresso and milk drinks.

Orange blossom, honey, black tea. Best as pour-over or filter.

Wild berry, cacao nib, jasmine. A small, naturally processed harvest.

An 18-hour steep, bottled that morning. Keeps four days refrigerated.

Double-walled ceramic, 8oz. Bring it back for ₹30 off every refill, forever.