Araku Coffee

Medium Roast, Washed & Natural. Tasting notes: Dark Chocolate, Cherry, Green Pepper.

Medium Dark Roast, Washed, Honey & Natural. Tasting notes: Honey, Sugarcane, Dark Chocolate, Coconut.

Medium Roast, Washed & Natural. Tasting notes: Floral, Dates, Citrus, Tropical Fruits.

Medium Roast, Natural. Tasting notes: Olives, Honey, Grape, Dried Berry.

Medium/Light Roast, Washed/Natural. Tasting notes: Toasted Almond, Brown Sugar, Mandarin, Cherry, Pineapple.

Japanese-style cold drip with notes of dried cherries, dark chocolate and a nutty finish.

Stout-inspired slow drip infused with nitrogen.

Delicate white tea infused with lavender flowers, orange peel, and mint from Tea Trunk.

Assam black tea with vanilla, ginger, cinnamon, star anise, cloves, apple, orange peel, and cherry from Tea Trunk.

Hot water infused with vibrant mint leaves.

Hot water infused with the skin of coffee cherries.

Second-flush Assam tea leaves with tart crispness and a smooth, sweet finish.

Kombucha infused with ARAKU Micro Climate with notes of olive, honey, grape & dried berry, made with organic tea.

Green tea and honey from local farmers allow bees to define the flavour of this Jun.

Sweet, sour, and salty kombucha with a zesty bite of ginger.

Refreshing cucumber, umami-rich tomatoes and a ginger punch.

Fried eggs served with mustard and chilli butter.

Two-egg omelette served with crispy hash brown.

Eggs benedict with smoked salmon and house hollandaise.

Two eggs, scrambled and served on your choice of bread.

Spiced masala tofu, scrambled and served on sourdough.

Japanese omelette with wakame, pickled purple cabbage, red pepper coulis, house-made sourdough and ketchup.

Masa tacos with mole and roasted tomato salsa. Choose your protein: Roasted Mushrooms ₹450, Scrambled Eggs ₹500, Pork Sausage ₹600.

Buckwheat crepe with smashed avocado, roasted onions, salted seed salsa, sesame butter, and goji berries.

Two eggs poached in a rich, spiced tomato and chilli sauce served with sourdough.

Local artisanal burrata cooked with tomato and chilli sauce served with sourdough.

Pancake topped with salted caramel chocolate sauce, caramelised bananas, raspberry relish and nuts.

Sous-vide chicken breast with cauliflower mash, mixed lettuce, pan jus and charred seasonal vegetables.

House-made muesli with oats, flakes of ragi and corn, served with probiotic yoghurt, chia seeds, and fresh fruit.

Steamed soybeans and lentils with roasted nuts, pomegranate, zucchini, mixed herbs and orange zest dressing.

Mixed leaves with pesto, Kalamata olives, feta, candied walnuts, Valencia orange, charred onions, avocado, and pomegranate molasses dressing.

Watermelon, poached beetroot, rocket leaves pesto and pine nuts.

Chilli-infused cherry tomato sauce, baby burrata, mixed lettuce, candied walnuts with orange zest dressing.

Red rice with coconut-mustard curry, cranberries, crushed peanuts, burnt chilli, alfalfa, purple cabbage sauerkraut, cold-pressed coconut oil.

Kalanamak rice cooked with house-made cultured butter and 'everything bagel' spices, topped with spring onion and crispy okra.

Black rice with chilli crisp, smashed avocado, roasted peppers, roasted corn, Morito chilli dressing, and pumpkin mole served with black wheat tostados. Add poached fish +150.

Dry-aged fish cooked in A2 ghee, finished with chilli godi salsa, and served with steamed short-grain rice.

Handmade noodles cooked with carrots, spring onions, bok choy, grilled morning glory, radish, and mung beans, served with miso broth, pickled egg, and Japanese pickle relish. Replace egg noodles with soba noodles +150.

White onion and chilli broth, topped with chilli crisp.

Cauliflower blanched, pan-seared and roasted with spring onion pesto, garlic and slow-cooked tomato.

Served with roasted tomato and mustard sauce.

Whole smoked prawns in Naga sichuan pepper with pickled onions.

Crumb-fried pickled eggs set in sohnal chicken sausage, served with pepper mole and lettuce.

Local gouda and tomme cheese grilled with chilli and honey, served with ketchup.

Crisp falafel, tzatziki, Kalamata olives, pickled onions and focaccia open sandwich.

Black bean patty topped with avocado, tahini, house-made harissa mayo served in our house-made milk bun.

Boiled egg sandwich in milk bread with Japanese-style mayo.

Crispy fried chicken glazed with Nam Prik Ong Koi, served in house-made milk bun.

18 hour pastrami in sourdough bread, with mint yoghurt and mayo.

Garlic-thecha shrimp on house-made milk bread, with tonkatsu sauce and shrimp shell mayo.

Made with almond mylk and candied orange.

Almond flour cake made with aromatic spices, topped with lemon zest cream.

ARAKU Selection Coffee, soaked in three milks and topped with mascarpone cream.

72% dark chocolate mousse with hemp seeds, hazelnut, house-made strawberry jam and green pepper biscuit.

Served with house-made sesame chikki.

Chocolate mousse, house-made marshmallow fluff, walnut and sesame granola with house-made creamy vanilla ice cream.

Pistachio and almond butter cake topped with a tangy rhubarb spread & vanilla ice cream.

Brown butter cake with mascarpone frosting, layered with spiced apple preserve and rosemary crumble.

Served with roasted nuts and burnt chocolate.

Served with honey glazed salted popcorn.

House-made creamy vanilla ice cream.

Served with matcha jelly.

Solo or Doppio.

Double espresso with equal amounts of steamed milk.

Double espresso brewed to drip-strength.

Double espresso with equal amounts of milk and foam.

Double espresso with steamed and foamed milk.

Double espresso with house-made chocolate syrup and steamed milk.

Double espresso with cold milk and ice.

ARAKU Micro Climate coffee steeped for 18 hours, with notes of dried berry, olives, honey & grapes.

Double espresso infused with brown sugar.

Espresso with house-made ginger syrup and milk steamed with cardamom.

Espresso with house-made vanilla syrup, maple syrup, steamed milk and whipped cream.

Café latte sweetened with organic honey and house-made vanilla syrup.

Espresso with house-made chocolate syrup, berry syrup, and steamed milk.

Single espresso with house-made chocolate syrup, coconut oil, & steamed almond mylk.

House-made milk soft serve topped with single espresso.

Café latte sweetened with house-made caramel syrup.

ARAKU Signature coffee pour-over with notes of green pepper, cherry, and dark chocolate, brewed with whole spices.

Latte with house-made chocolate syrup, served with a house spice mix.

Latte with caramel and Irish syrup, topped with biscuit crunch & whipped cream.

Double espresso with hazelnut syrup and steamed milk.

Double espresso with house-made eclair syrup and steamed milk.

ARAKU Micro Climate-infused cold brew with notes of dried berry, olives, honey & grapes, topped with tonic water.

ARAKU Micro Climate cold brew with notes of dried berry, olives, honey & grapes shaken with ice & orange zest essence, topped with sparkling water.

ARAKU Micro Climate cold brew with notes of dried berry, olives, honey & grapes mixed with ginger and citrus, shaken, and topped with sparkling water.

Refreshing take on ARAKU Cold Brew with hand-foamed milk.

Single espresso with house-made vanilla syrup and hand-foamed milk on ice.

Double espresso infused with house-made chocolate syrup & hand-foamed milk on ice.

Double espresso sweetened with house-made caramel syrup & hand-foamed milk.

Chilled oat mylk coffee infused with organic jaggery.

Double espresso with house-made orange syrup.

Coffee bo-rum (bourbon and rum), citrus syrup and bitters.

Tequila, salted honey syrup, orange and latte.

Vodka, espresso, vanilla syrup and coffee liqueur.

Vodka infused with whole beans, barley and hibiscus, topped with soda.

Gin, rosemary, yuzu tart, clarified milk and coffee amaro.

Whiskey, ginger honey syrup, clarified milk and ground coffee.

Pudding made with creamy 72% chocolate, hazelnut praline, crunchy croissant, and chocolate shards.

Danish topped with Kalanamak rice pudding, mango cream, and fresh mango.

Cruffin filled with raspberry preserve and white chocolate crémeux.

Danish topped with passion fruit curd and house-made Meringue.

Carrot cake topped with fermented cashew cream frosting.

Challah French toast topped with plum jam and mango diplomat.

Danish topped with minced curry chicken sausage, and chives.

Braided Jewish bread loaf topped with sesame seeds.