Preparing the durbar…
Gallery
The room and the plate
Photographs of the restaurant, the kitchen and the food — plus what three of our upgrades actually changed.
Then & Now
What we changed, and why
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The mezzanine
2025 → 2026The first floor was rebuilt around six arched alcoves. Fewer covers up here than before, and the intention was the opposite of turning tables quickly — somewhere a group can sit through a long dinner without being crowded.
The Royal Special thali
2024 → 2026Same price, same portions, rebuilt plate. Moving from a steel compartment tray to a brass thali with separate katoris changes nothing about the cooking — it is about how the food arrives at the table.
The Rama Park Road frontage
2025 → 2026The old frontage was a flat backlit board. The new one is a carved jharokha arch with warm uplighting, so the entrance reads as a restaurant rather than a shopfront after dark.
Photographs
Around the restaurant
Arched alcove seating on the Morsaab’s mezzanine, laid for a table of four 
Paneer tikka skewers being lifted from the charcoal tandoor 
The Morsaab’s Royal Special thali with paneer, dal makhani, mix veg, naan, rice and dessert 
Paneer butter masala in a copper handi, finished with cream and crushed kasuri methi 
A crisp masala dosa served with sambhar and three chutneys 
Indo-Chinese chilli paneer tossed with capsicum and onion in a dark chilli glaze 
Chefs plating at the Morsaab’s kitchen pass under service lights 
The first-floor banquet hall laid for a seated dinner of 120 guests 
Warm gulab jamun in rose syrup, plated with crushed pistachio