A single 40 ml pull. The base every other coffee here is built on.

Espresso lengthened with hot water — the same shot, longer and lighter.

Espresso under steamed milk with a thin layer of microfoam. Stronger than a latte.

Espresso cut with an equal measure of warm milk. Small, balanced, no foam.

Equal thirds — espresso, steamed milk, foam.

Espresso with a larger volume of steamed milk. The mildest of the milk coffees.

Espresso and steamed milk with chocolate.

Thick drinking chocolate, steamed to order.

A shot pulled straight over ice. Short, cold and sharp.

Espresso and cold water over ice. Long and clean.

Espresso poured over ice and cold milk.

Espresso over tonic water and ice. Bitter, citric and fizzy rather than sweet.

A shot over chilled Red Bull. Sweet, sharp and heavily caffeinated.

A house iced coffee. Ask the counter how it is built.

Coarse grounds steeped in cold water for hours, never heated. Low acidity, naturally sweeter.

Cold brew rested in a wooden barrel, which rounds it out and adds an oaky note.

Cold brew lengthened with tonic water over ice.

Barrel-rested cold brew lengthened with tonic over ice.

Espresso over condensed milk, served in layers so you stir it yourself.

Strong coffee over condensed milk, served iced.

A scoop of ice cream with a hot shot poured over it at the table.

Chilled tonic water over ice, on its own.

Served chilled, by the can.

Chilled ginger ale over ice.

The thick, blended, ice-cream style cold coffee.

Blended iced coffee with Biscoff, the spiced caramel biscuit.

Blended iced coffee with chocolate.

Blended iced coffee with Nutella.

Thick milkshake blended with Nutella.

Thick milkshake blended with Biscoff.

A whole brownie blended into the shake.

Thick milkshake blended with Oreo, cookie pieces through it.

Seasonal shake made with Alphonso, the sweetest of the Indian mangoes.

Thick strawberry milkshake.

Thick blueberry milkshake.

Lime and mint muddled with soda over crushed ice. No alcohol.

Cranberry and passionfruit, shaken and topped with soda.

A house mocktail. Ask the counter for today's build.

Built on litchi — sweet and floral, served long over ice.

Orange and mint muddled with soda over crushed ice.

Coffee with cranberry and kaffir lime. Tart and aromatic rather than sweet.

Built on jamun, the Indian black plum — deep purple and lightly astringent.

A house signature mocktail, tropical and served long.

Cold brew brightened with citrus. Coffee-based and served long.

Berries with ginger, shaken and served over ice.

Black tea over ice with lemon.

Black tea over ice with peach.

Black tea over ice with passion fruit.

Iced tea with kaffir lime and yuzu — sharper and more floral than lemon.

Hand-poured through a cone filter. Clean cup, clearer separation of flavours.

Brewed under gentle pressure in a plunger. Fuller bodied than a pour-over.

Garlic bread baked under cheese.

Cheese garlic bread with chilli through it.

Garlic bread with sundried tomato and cheese.

Fries tossed in the seasoning you pick.

Skin-on wedges tossed in the seasoning you pick.

The larger loaded nachos. Ask the counter for the toppings.

Corn chips under cheese, loaded with toppings.

Bhel — the puffed rice chaat — rebuilt with avocado.

Vegetables and basil pesto, pressed.

Paneer in makhani gravy, pressed into a sandwich.

Avocado on toast, open-faced.

Mushrooms and pepper, pressed.

Grilled vegetables in a bagel.

Avocado on focaccia, open-faced.

Crisp okra served with hummus to dip.

Hummus served loaded — ask the counter for today's toppings.

A house hummus plate. Ask the counter what is on it.

Hummus with cucumber through it, served as a plate.

Greens with avocado.

A house salad. Ask the counter for the composition.

Tomato, mozzarella, basil. The Neapolitan benchmark.

Four cheeses, no tomato sauce.

Paneer in makhani sauce on a Neapolitan base.

Basil pesto with vegetables.

Paneer with piri-piri. The hottest pizza on the menu.

A vegetable pizza on a thinner, crisper base.

Garlic, olive oil and chilli. Nothing else — the simplest thing here.

Aglio olio built with Indian spice.

Basil pesto loosened with cream.

Tomato sauce with chilli. Arrabbiata means angry.

Butter and cheese emulsified into a white sauce.

Tomato and cream together — milder than arrabbiata, sharper than alfredo.

Rice tossed through garlic taken dark for a deeper, nuttier flavour.

Rice through coriander.

Rice cooked with tomato and Mexican spice.

Herbed rice under queso, the melted cheese sauce.

Baked cheesecake with Biscoff.

Baked cheesecake with Nutella.

Cheesecake under blueberry.

Cheesecake built on Ferrero Rocher — chocolate and hazelnut.

Cheesecake under strawberry.

Dense, plain, baked. The classic.

Brownie with Biscoff.

Brownie with Nutella.

Brownie with Biscoff and caramel.