Cafe Lota

Assam tea brewed with milk, ginger, and cardamom.

Dark roasted South Indian coffee brewed with milk.

A herbal tea with a powerful Himalayan herb known for its numerous health benefits.

A herbal tea with a unique blend of calming and cleansing herbs.

Yoghurt blended with saffron, sugar, and ice.

Yoghurt churned with water, fresh coriander leaves, and cumin.

Lemon juice, mint, sugar, salt, and water, all blended with ice.

A healthy North Indian fermented drink made from black carrots.

Ambaadi, or hibiscus-infused water, churned with sugar and ice.

Milk, sugar, and ice, blended with a shot of aromatic filter coffee.

Kokum berries churned with roasted cumin, salt, sugar, and served with fizzy soda.

Milk blended with floral and fragrant sweet rose syrup, Roohafza.

Protein-packed traditional summer drink made of Sattu, the Indian superfood.

Pulpy and nutrient-rich refreshing juice.

A cooling summer drink made with unripe green mangoes.

A cooling and cleansing Ayurvedic detox drink made with wood apples.

Chamomile and blue pea flowers add a floral touch to this probiotic brew.

Himalayan apples and ancient spices make this a warm probiotic brew.

Like Yin and Yang, this cold-pressed blend is a balance of sweet and sour.

Cold-pressed beetroot and ginger add sweetness and tang to this brew.

Fresh pineapple and earthy basil add a tropical touch to this brew.

Grown at an altitude of about 1200 m, this is the highest grade washed Arabica in India. It is an excessively sweet coffee with notes of toffee-d caramel and a mild aftertaste of bitter lemon. With an intense aroma and light body, this is one of the best known coffees of India.

Shade-grown at about 1300 m, this is a specialty coffee made with the unique 'pulp and sun-dried' process. This coffee boasts strong notes of figs caramelised in honey, with undertones of citric acidity. With a medium body, this coffee has a lingering aftertaste of sweetened vanilla.

Full-bodied and creamy, this coffee is grown at an altitude of about 1100 m. With a tangerine sweetness and an aroma of browned butter, this coffee has a peppery finish. With a delicate and muted acidity and a velvety mouth-feel, it is a perfectly balanced cup.

A leafy varietal that is one of the most traditional styles of tea; this tea is light, brisk, and aromatic. Sourced from the Mancotta Tea Estate in Assam.

One of the finest offerings of the Mancotta Tea Estate, this full-bodied tea with a coppery infusion is rich and dense. Sourced from the Mancotta Tea Estate in Assam.

Though the name has its origins in the Orient, this pellet-shaped tea varietal with an amber-coloured brew and a smooth and malty taste, is a favourite with connoisseurs all over the world. Sourced from the Mancotta Tea Estate in Assam.

A dozen mini idlis, tossed in flavourful molgapodi spice and aromatic curry leaves, served with fresh coconut chutney.

Our iconic chaat of crispy spinach leaves, potatoes, and chickpeas topped with spiced yoghurt and fresh chutney.

Savory pearl millet crepes stuffed with tempered cottage cheese and seasonal vegetables.

Crumb-fried dumplings of sago and mashed potato, served with a Maharashtrian green chili chutney.

Steamed millet buns with a patty of spiced mashed potatoes, served with chutney.

Protein-rich and gluten- free super grain, Quinoa, cooked with Southern spiced peanuts and seasonal vegetables.

Crispy fried and spiced corn and cottage cheese patties, served with gooseberry chutney.

A Banarasi chaat of mashed potatoes cooked with tomatoes in desi ghee and topped with homemade nimki.

A beloved traditional Bengali snack made with banana flowers and hearty chunks of nuts.

Crispy green pea patties with white peas, tomato and onion salad, and a zesty tamarind and coriander chutney.

Sweet and sour fermented rice, millet, and lentil cake with cottage cheese, served with a spicy garlic chutney.

Refreshing and soft lentil dumplings, immersed in cool yoghurt, tangy chutneys, and spices.

Fillet of Sole, marinated in thickened curd, roasted spices, mustard; cooked in the tandoor, and served with mustard chutney.

Batter-fried fillets of Sole, crusted with popped amaranth grains, served with sweet potato chips.

Rice-crumbed and shallow-fried prawns, marinated in Southern spices and tamarind paste.

Spiced and minced mutton, cheese, and spring onion in a crisp pastry, served with a bell pepper and tamarind chutney.

Boneless chicken thigh marinated in ginger, kaffir lime leaves, and black pepper; cooked in the tandoor & garnished with fresh ginger and black pepper.

Succulent boneless chicken, stir-fried with curry leaves and coconut, and served with appam.

Steamed dumplings made with finger millet flour, filled with juicy, flavourful chicken, and served with a zesty dip.

Assorted vegetables in tempered coconut milk, served with appam or steamed basmati rice.

Whole-wheat flatbread stuffed with roasted gram flour, served with smoked eggplant mash, potato mash, and fresh coriander chutney.

Tender jackfruit cooked with basmati rice, and royal cumin served with special Kumaoni raita.

Cottage cheese discs stuffed with tempered spinach & Cheddar cheese, cooked in the tandoor, and served in a rich tomato, dried milk and cashew nut gravy with pudina paratha.

Okra and French beans cooked in a tangy vegetable curry, served with crispy twice-cooked potatoes and Himachali red rice.

Siddu, a Himachali delicacy made of walnut, cashew, and onion encased in a wheat flour bun, served with Dal, Aloo Palda, Sepu Badi, Raita, and Salad.

A traditional Kumaoni thali with Bhatt ki Chudkani, Aloo Gutke, Mooli ki Kadhi, Bhang Chutney, Kumaoni Raita, Jhangora ki Kheer, Mooli Salad, Ragi Roti, and Ghee.

Roasted lotus seeds in a mild tomato curry and crispy lotus stem yoghurt, served with a stuffed green pea flatbread.

Steamed chickpea flour dumplings simmered in a yoghurt gravy and served with spicy okra and traditional whole wheat flatbread.

A traditional South Indian meal of Sambhar, Avial, Beans Thoran, Pineapple Pachadi, Inji Curry, Red Rice, and Banana Chips.

A traditional Rajasthani chicken curry with boneless chicken thigh, cooked in a curry of yoghurt and cashew paste and served with Bajre ki Roti.

Mutton slow-cooked on with curd, onion, garlic, ginger, whole red chilies, whole spices and served with rice.

Sole cooked in a creamy coconut-based curry flavored with kokum, onion, tomato and served with rice or appam.

Prawns cooked in a spicy and tangy curry made with raw mango and a blend of Kerala spices, served with appam or steamed rice.

Whole trout marinated in mild spices, cooked in butter, and served with garlic bread, sautéed veggies, crispy Aloo Tuk, and salad.

A slow-cooked pork curry seasoned with local Kerala spices and served with Malabar Parotta.

A spicy and smoky chicken curry finished with a toasted black sesame paste and served with melt-in-the-mouth Tigmo.

An iconic and aromatic Bengali mutton curry served with steamed rice.

Aromatic long-grain rice perfectly layered over chicken marinated in a blend of earthy spices; garnished with caramelized onions.

Soft whole-wheat flatbread cooked on an open oven flame.

Traditional Keralan fluffy rice pancake.

Millet variant of traditional fluffy Keralan pancake.

Whole wheat flatbread with carom-seeds.

Whole wheat flatbread with mint, cooked in the tandoor.

Crispy whole wheat flatbread with home-churned butter.

Whole wheat flatbread stuffed with spiced roasted gram flour.

Please ask your server for today's regional vegetable dish.

Please ask your server for today's regional lentil curry dish.

Cooling yoghurt with a whiff of mustard and fresh grated cucumber.

Sweetened steamed yoghurt on a crunchy biscuit base, topped with almonds and pistachios.

Crispy apple fritters, dusted with cinnamon, and served with a coconut dip.

Rice flour crepes stuffed with shredded coconut & sweet palm jaggery.

Traditional Indian frozen dessert made with rich, creamy, and silky smooth milk, flavoured with saffron and ground pistachios.

A traditional, creamy, and aromatic Assamese black rice pudding.