Kulcha

The classic — spiced potato stuffed into a soft kulcha, baked till golden on the tawa.

Potato and sweet caramelised onion together, finished with coriander off the tawa.

Our special: crushed garlic butter brushed over an aloo-stuffed kulcha.

Stuffed with potato and a generous fold of melting cheese. Rich and crowd-pleasing.

Crushed on the griddle so it crackles — extra crisp, extra ghee, served with chutney.

Potato and grated cauliflower with green chilli and ajwain — a proper winter plate.

Fresh fenugreek leaves folded through spiced potato for a warm, bitter-sweet edge.

Topped with crunchy bhujia for a salty, crackling finish. Our most requested variant.

Soya nutri in a spiced masala, stuffed and baked — the high-protein kulcha.

Grated cauliflower with ginger and green chilli, sealed into a soft kulcha.

Cauliflower and onion together, griddled with butter until the edges crisp.

Gobhi kulcha finished with a heavy hand of garlic butter. Sharp, buttery, addictive.

Cauliflower stuffing under a blanket of melted cheese. Comfort food, done properly.

Crushed and re-crisped on the griddle for that signature chur chur crunch.

Cauliflower with fresh fenugreek — earthy, aromatic and best with a bowl of curd.

Our loaded one — cauliflower, paneer and garlic butter all in a single kulcha.

Fresh methi leaves kneaded through the dough and stuffed lightly. Clean and aromatic.

Fenugreek and garlic butter — the pair that makes this the kitchen's favourite.

Methi stuffing with a molten cheese centre. Best eaten straight off the tawa.

Crushed methi kulcha with an extra ghee finish and a side of mint chutney.

Fenugreek and sweet green peas together — a proper punjabi winter combination.

Seasonal vegetables with warm spices, stuffed generously and baked to order.

Mixed vegetables with a garlic-butter brush while still hot — deeply savoury.

Mixed vegetables with a thick cheese layer that pulls as you tear it.

The crispiest one on the menu — crushed on the tawa with ghee and served hot.

Mixed vegetables with crumbled paneer — a full meal inside one kulcha.

Sweet onion with roasted cumin and coriander — simple, sharp and always good.

Onion stuffing with garlic butter — the boldest of the onion family.

Onion and fresh fenugreek, griddled till the edges are crisp and browned.

Onion with a fold of melting cheese — sweeter, richer, dangerously moreish.

Crushed onion kulcha with extra ghee — sharp, crunchy and best shared.

Fresh crumbled paneer with green chilli and coriander, stuffed till it is full to the edge.

Paneer with a heavy garlic-butter finish. Our second most ordered kulcha.

Paneer kulcha crushed on the griddle with ghee — crisp shell, soft filling.

Paneer and sweet green peas with a light masala — mild enough for everyone.

Paneer and cheese together — the richest kulcha we make, and the one to share.