Jeera is built for the table that can't agree on dinner. One person wants the safe, creamy butter chicken; another wants Hakka noodles with chilli and soy; a third is vegetarian and tired of being treated as an afterthought — and at this Fairview Street kitchen all three order from the same menu without compromise. The name is the Hindi word for cumin, and the breadth behind it is the real draw: North Indian curries and tandoor, an Indo-Chinese lane, a deep vegetarian roster, a cocktail list, and a catering arm, all under one roof in Burlington's Appleby Village.
The menu's centre of gravity is the curry section, and butter chicken arrives in two registers: a boneless version in a creamy, butter-rich tomato gravy, and a bone-in Delhi style built on a sharper, spicier base. Paneer Lababdaar gives vegetarians a true centrepiece — cottage cheese in a tomato, onion, and cream gravy — rather than a token side. Around those anchors sit Dal Makhni, the cumin-forward Jeera Special Dal, Adraki Paneer cooked down with ginger, Soya Chaap Masala, and a Malabar fish or shrimp seared in coconut curry with ginger, garlic, and lime. The tandoor handles yogurt-marinated chicken and a lamb Galouti Kebab, while tandoori chicken and a ginger-forward Adraki chicken curry round out the non-vegetarian side and a fragrant vegetable biryani anchors the rice. The bread basket runs from garlic naan to flaky lachha paratha, and Chaat Papdi and chilli-garlic potatoes wait in the starter column for a table that wants crunch before the gravies land.
Jeera lets one table move from butter chicken and paneer curries into Hakka noodles, garlic-chilli starters, tandoor dishes, breads, biryani, and desserts without leaving the core menu.
The drinks page gives Jeera a bar-led dinner option, with house cocktails, sangrias, beer, spirits, and non-alcoholic choices that make the room work beyond quick takeout.
The catering and event program adds practical range for larger plans, including catering choices, live tandoor service, banquet enquiries, and staff support for private or corporate meals.
Jeera is strongest when it lets the meal feel specifically Indian and Hakka rather than generically pan-Asian. Curries, tandoor dishes, street-food starters, breads, biryani, sweets, and the Hakka lane all give diners a clear cultural through-line.
Butter Chicken gives Jeera a clear first-order anchor, with Paneer Lababdaar and Shahi Tukda close behind for vegetarian and dessert structure. The best path is not just ordering broadly, but letting one familiar dish organize the rest of the meal.
Vegetarian diners get more than a token paneer option here. Paneer Lababdaar, Adraki Paneer, Jeera Special Dal, Dal Makhni, Soya Chaap Masala, Vegetable Biryani, Chaat Papdi, and breads make a complete meatless order easy to build.
The drinks page gives Jeera a real bar identity alongside dinner. Cocktails, sangrias, beer, spirits, and non-alcoholic options make the room work for a fuller evening, especially when paired with garlic-chilli starters or Hakka dishes.
Jeera is easy to plan for a group because the food range has shareable starters, breads, rice, tandoor dishes, curries, vegetarian mains, Hakka plates, and desserts. The catering side reinforces that bigger gatherings fit the restaurant identity.
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