Café 1947

250 grams of warm, golden indulgence made the old-fashioned way—with roasted suji, pure desi ghee, and just the right touch of cardamom.

Crisp, puffed-up puris served with a soulful trio: spiced aloo tarkari simmered in turmeric and crushed chillies, a hearty channay ka salan, and tangy, artisanal gajjar-ka-achaar.

A timeless, slow-cooked delicacy steeped in heritage—mutton trotters simmered overnight with bone marrow, whole spices, and the patience of generations. Served hot, rich, and unapologetically deep in flavor.

Tender cubes of house-made paneer nestled in a velvety spinach gravy, slow-cooked with garlic, green chillies, and a whisper of garam masala.

A Levantine staple. Cucumbers, tomatoes, bell peppers, parsley, mint, and crisp shards of toasted khubz soaked in a bold sumac-lemon dressing.

Cooling, fragrant, and simple—from the city of Shiraz: diced cucumber, tomato, and red onion—lifted with dried mint and a delicate drizzle of lemon juice.

Our crunchy house salad is made with lettuce, cucumber, tomato, onion, and beetroot tossed in oyster sauce & olive oil vinaigrette.

Choose a topping to make it a meal. Each fillet is marinated in-house, using our signature blends.

From Şanlıurfa, Turkey—ground mutton marinated in sun-dried red peppers and grilled slow over flame. Served with charred tomatoes and blistered green peppers. (2 pieces)

A classic kebab from Iran: mild chicken mince hand-shaped onto skewers and served with a side of roasted vegetables. (4 pieces)

The crown jewel of Pashtun kebabs—coarsely ground beef, spiced bold and fried flat till crisp at the edges. Served with herb chutney to cool the heat. (2 pieces)

Our Mughlai classic: minced chicken mixed with warm spices and fresh herbs, hand-shaped onto skewers and grilled till smoky. (4 pieces)

Marinated in our signature house blend, these golden tenders are juicy inside, crisp outside—perfect for dipping, or devouring on their own.
(8 pieces)

Brined in clove and tea, then slow-baked in a house-roasted pepper marinade. Finished with a drizzle of olive oil and fresh herbs. Served alongside blooming saffron rice, crisp potato wedges, and a gravy.

Our signature baked chicken tucked into soft khubz, a drizzle of tahini and olive oil—finished with crumbled feta, onions, and tomatoes. Toasted till golden and served with our herby mayo dip.

Whole bone-in chicken, brined in tea, lemon, and cloves—then marinated in our signature spice blend, double-dipped, and fried low & slow for a golden, crunchy finish. Served with gravy and a choice of potatoes (fries/wedges).

Our signature crispy fried chicken, tucked into toasted khubz with iceberg lettuce and mayo. Simple yet unforgettable.

Chicken breast fillet, brined in lemon, cloves, tea leaves & vinegar. Marinated in spiced chicken fat, then double-dipped and fried crisp. Topped with iceberg-mayo spread and cheddar. Served with a side of dip and fries.

Smoky, juicy beef patty laced with garlic, soy, and house spice. Layered with cheddar, crunchy pickles, and our signature Campfire sauce.

Fried prawns marinated in olive oil, garlic, soy, and lemon zest—tucked into a bun with a sesame scallion slaw and citrus-mustard sauce. Silky, crisp, and coastal.

Heady and indulgent: spiced beef patty slathered with three-cheese sauce (cheddar, mozzarella, parmesan), nestled in soft toasted buns.

Strong, bold, and to the point—our espresso is pulled short, with deep crema and a roasted heart.

A smooth shot of espresso mellowed with hot water. Light, lingering, and easy to sip.

Velvety milk foam, creamy steamed milk, and dark espresso layered to perfection.

A spiced embrace in a cup—bold black tea brewed with crushed cardamom, cinnamon, cloves, and ginger. Sweetened and simmered slow in milk till rich and warming.

A chilled subcontinental classic—milk steeped with almonds, fennel, rose, poppy seeds, cardamom, and a whisper of saffron. Cooling, spiced, and rich.

This sweet, tangy, and nostalgic Levantine apricot nectar is sun-dried fruit reawakened with rosewater and orange blossom.

An Ancient Persian vinegar-mint sherbet—sweet, tart, and deeply refreshing. The perfect antidote to the summer heat.

An ode to orchard evenings and old-world kitchens. Our iced plum sharbat—steeped with alu bukhara, a dash of kala namak, and the quiet tartness of lemon.

An ancient floral cooler made from pure rosewater, sugar, and a whisper of cardamom. Refreshing, romantic, and radiant.

A Punjabi classic: thick mango pulp, dahi, milk, and a whisper of cardamom.

Ripe peaches meet golden mangoes in a mellow, sunlit smoothie—smooth, juicy, and softly tangy.

A creamy classic—sun-ripened strawberries and banana with milk and honey.

Thick, dense, and dark, with that to-die-for crinkled top. Our brownies are made with creamy butter-roasted cocoa and dark chocolate.

Made from scratch with real bananas, toasted walnuts, and no artificial essences — just pure, slow-baked flavour. Deep, nutty, and richly moist, with a rustic crumb and home-kitchen soul in every slice.

Pillowy-soft Japanese milk buns, baked to a perfect golden puff and filled with silky chocolate. Each one is hand-decorated with a little cocoa-drawn cat face — sweet, fluffy, and cute.

Traditional, fluffy flatbread baked golden and soft.

Our house recipe, fluffy, rustic and golden topped.

Fluffy Iraqi bread filled with chicken and cheese topped with black seeds.

A soft, fluffy Japanese bun crusted with sesame seeds and filled with creamy herb delight.

Cinnamon rolls shaped bread with pizza sauce, olives, cheese and chicken.

Crispy outside, fluffy inside—seasoned with house herbs, paprika, and cheese.

Basmati rice steeped in saffron, butter, and gentle spices. Fragrant and golden.

Crisp, golden fries with a light seasoning.

Mayo blended honey mustard along with lemon and herbs. Sweet, and zesty.

Authentic and spicy sauce made in-house.