
Special Baati Chokha Thali
स्पेशल बाटी चोखा थाली
Two Plain / Sattu / Paneer baatis with dal, rice, chokha, desi ghee, churma, kheer, pickle and chutney — the complete Banarasi communion.

“A candlelit table by the jharokha — held for guests who reserve 48 hours in advance.”
Twenty tables. Two seatings. Brass thalis polished by hand, dal simmered six hours over cow-dung fire, and a room that hushes when the aarti bell rings across the ghat.

स्पेशल बाटी चोखा थाली
Two Plain / Sattu / Paneer baatis with dal, rice, chokha, desi ghee, churma, kheer, pickle and chutney — the complete Banarasi communion.

ठेठ स्पेशल थाली
Chef Rajkumar's personal plate — seasonal sabzi, dal handi, paneer of the day, baati, rice and a haveli dessert.

बनारसी दम आलू
Baby potatoes pierced and slow-braised in a fiery yoghurt-tomato gravy scented with kashmiri chili.

पनीर बटर मसाला
House-made paneer in a velvet tomato-cashew gravy, finished with white butter and fenugreek.

सत्तू बाटी
Baati stuffed with roasted-gram sattu, ginger, chili and mustard oil.

चूरमा
Crumbled baati bound with jaggery, ghee and toasted nuts.

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Clay, brass, wood, cotton — everything you see on our tables is available to take home. Hand-picked, hand-packed, shipped from Chaukaghat.
Wheel-thrown chai cups from Ramnagar
The cups our chaiwallahs hand you at the station — reborn for your kitchen.
Slow-cook clay pot with lid
Dum-cooks a biryani the way it was cooked for the nawabs.
Full dinner service in antique brass
The service we lay at our own tables — heavy, tinned, ready for a feast.
Ayurvedic drinking vessel
Store water overnight — wake up to tamra jal.
Recipes and stories from our kitchen
72 recipes, 40 essays, one lifetime of a Banarasi kitchen.
Block-printed cotton, our chef's own
The apron our chefs wear on the pass — cross-back, deep pockets, indigo trim.
Block-printed shopping tote
For your market runs — holds a matka comfortably.
Diyas, sweets and a hand-poured candle
One hamper, five moments — light, sweet, warmth, scent and a card.
Puja and dining thali, boxed
A ready-to-light thali for the ghats' festival of lamps.
Dispatches on Banarasi cuisine, heritage, and the hands that keep them alive — a slow-burning magazine from our kitchen.
Long before it reached our brass thali, baati chokha was the food of the road — of pilgrims, farmers and river-boat crews. Here is where it began.
