Four shifts a day

Morning

Six full breakfasts. Ten ways with eggs. Two pancakes and five bowls.

A kitchen that opens for breakfast is a kitchen that means it.

Most cafes put out one all-day breakfast and call it a service. This card has six, and they are not variations on the same plate: the Vegan Veg runs mushroom, cherry tomatoes, hash brown, baked beans and tofu. The Protein Breakfast runs two eggs, chicken sausage, chicken salami and chicken breast for ₹479. The Farmers Breakfast is carrot, beans, mushroom, broccoli and paneer.

Then, separately, eggs get their own section — sunny side up at ₹125, poached at ₹145, an egg white omelet at ₹150. Someone in that kitchen cares whether your egg is poached properly.

Midday onward

Salads, steaks, mains, pasta, pizza — four sections, twenty-two plates.

Continental, with the hard things left in.

Risotto is on the card at ₹280, which is a low price for a dish that has to be stirred to order. Confit chicken is there too — a leg cooked slowly in its own fat. Stroganoff comes in both a vegetable and a chicken version. Bolognese is made with minced lamb, not beef, and it is the most expensive pasta at ₹499.

The Meze platter is the tell. Pita and lavash, falafel, hummus, tzatziki, baba ghanoush, grilled paneer, marinated olives. There is a second version with kibbeh and tuna for ₹449. Nobody builds two Meze platters by accident.