




No booking required
Valid all day
From 12:00 PM, today
20 slots left

Valid on final payable amount of ₹3000 or more
Valid on final payable amount of ₹1000 or more
Valid on final payable amount of ₹2500 or more
Valid on final payable amount of ₹5000 or more
Valid on final payable amount of ₹5000 or more
Bank offer
Valid on final payable amount of ₹1500 or more
Valid on final payable amount of ₹5000 or more
Valid on final payable amount of ₹1500 or more
Valid on final payable amount of ₹1000 or more
Valid on final payable amount of ₹4000 or more

Valid on final payable amount of ₹2500 or more
Valid on final payable amount of ₹2500 or more
Valid on final payable amount of ₹6000 or more
Valid on final payable amount of ₹5000 or more
Valid on final payable amount of ₹3000 or more
Valid on final payable amount of ₹4000 or more
Valid on final payable amount of ₹2500 or more
Valid on final payable amount of ₹3500 or more
Valid on final payable amount of ₹1500 or more
Valid on final payable amount of ₹8000 or more
Valid on final payable amount of ₹3000 or more
Valid on final payable amount of ₹3000 or more
Valid on final payable amount of ₹2000 or more
Valid on final payable amount of ₹2000 or more
Bank offer
Valid on final payable amount of ₹3000 or more
Valid on final payable amount of ₹2500 or more
Valid on final payable amount of ₹5000 or more
Bank offer
Valid on final payable amount of ₹101 or more
Valid on final payable amount of ₹5000 or more
Valid on final payable amount of ₹3000 or more

Valid on final payable amount of ₹3500 or more
Bank offer

Valid on final payable amount of ₹1999 or more
Valid on final payable amount of ₹2500 or more

Siddhant Khartad
5 days ago
no one was in the restaurant it was all empty and still out service lacks time the noodles I ordered felt undercooked i told to recooked properly but still they Didint do it accordingly and worst part even after paying the amount the food taste yucks roadside chinese taste better than this . I guess you should improve the quality of taste by changing the chef appoint someone who has experienced rather than a degree .
