SAMOSA PALAK CHAT – New Delhi

Traditional homemade potato and pea samosa’s served on a bed of stir-fried baby spinach accompanied with spinach fritters.

ONION BHAJEE – Uttar Pradesh

Sliced onions mixed with cumin seeds and gram flour, deep fried to golden brown colour.

CHOWK KI TIKKI – Rajasthan

Potatoe pattie filled with a green pea stuffing and griddle fried till crisp.

KASTOORI KEBAB – Punjab

Morsels of chicken breast immersed in the creamy marination of roasted gram flour, saffron and tandoori spices with predominant flavour of fenugreek.

CHICKEN TIKKA CAESAR SALAD – Continental fusion

Tandoori smoked chicken breast sliced and tossed with iceberg lettuce, cherry tomatoes and caesar dressing.

GILAFI SEEKH KEBAB – Lucknow

Skewered lamb kebab encased with assorted bell papers and cilantro.

ADRAK KE CHAAMP – Rajasthan

Juicy rack of lamb marinated in fresh ginger and exotic herbs cooked in the clay oven.

CHUR MURRI DUCK – Mughuls

Strips of crispy duck tossed with shitake mushroom, peppers and onion cooked in the tandoor.

KESARI JHEENGA – Kolkatta

Jumbo prawns marinated with special tandoori spices and oven baked.

SCALLOPS – Bengal

Griddle fried scallops tossed with hot garlic chilli sauce, onions and belle beppers.

ACHARI FISH TIKKA – Punjab

Cubes of Tilapia Fish marinated with pickling spices and served with mint relish.

CHICKEN

DHABA MURGH - Punjab

Home style chicken curry from punjab with home pounded spices, in a chicken stock gr.

CHICKEN METHI MALAI – New Delhi

Baked chicken cubes immersed in gravy consisting of fenugreek and tomatoes, finished with cream and butter.

CHICKEN TIKKA MASALA – Old Delhi

Old Delhi style free range chicken cooked with tomatoes finished with cream, honey & fenugreek.

KOZHIVARTHA CURRY – Kerala

Preparation of chicken in south Indian style with coconut, onion and black pepper flavoured with curry leaves and button chilies.

CHICKEN JAFRANI KORMA – Awadh

Chunks of Chicken breast seared on the griddle and slowly braised in the velvetty gravy of cashew nuts with aromatic spices.

CHICKEN CHETTINAD – Tamil Nadu

This fiery dish comes from the south coast of India. The chicken is cooked with the chefs special chettinad spices.

KADHAI CHICKEN – Punjab

Tandoori chicken tikka,tomatoes,assorted bell peppers and onions tossed with special kadhai masala.

DUCK

DUCK PEPPER MASALA – Andhra Pradesh

Strips of tandoori duck , assorted bell peppers, scallions and mushrooms tossed with special homemade masala, flavoured with black pepper corns.

DAKSHINI DUCK CURRY – Mumbai

Strips of duck breast sautéed and then slowly braised in the gravy of poppy seeds, almonds, cashew nuts and baby spinach.

LAMB

LAMB SAAGWALA – Punjab

Lamb cooked with fresh spinach and home ground spices, garnished with fresh ginger juiellienes and fresh coriander.

LAMB DHANSAK – Parsi

Diced lamb stew cooked with lentils in a semi dry sauce. A typical parsi household dish.

KASHMIRI ROGAN JOSH – Kashmir

A preparation of lamb slowly simmered in aromatic spices made up of yoghurt, brown onion and saffron.

RARHA GOSHT – Amritsar

A spicy preparation of lamb and mince cooked together, with predominant flavour of fresh mint ,ginger and fresh coriander.

HYDRABADI GOSHT KORMA – Hyderabad

Lamb immersed in the puree of four kinds of nuts and coconut with flavourful spices then simmered on a very slow fire garnished with chopped fresh coriander.

LAMB JALFREZI – Mughal

A semi dry dish of lamb,tossed with strips of onion, assorted bellpeppers, tomato and flavoured with crushed coriander seeds and dry fenugreek.

MAKKI KA SOWETA – Udaipur

A Rajasthani preparation of lamb with grain corn in a yoghurt based gravy with home-pounded masala.

LAL MAANS – Rajasthan

A fiery dish of lamb from Rajasthan cooked with clarified butter and spiced with rajasthani red Chillies finished of in a charcoal chamber.

SEAFOOD

KING PRAWN CURRY – Mumbai

King prawns cooked with mild onion and tomato sauce finished with ginger juliennes and chopped coriander.

MEEN MOILEE – Kerala

Tilapia fish marinated with turmeric, cooked in kerala style, in the ingredients of mustard seeds , turmeric, curry patta and coconut, garnished with juiellenes of tomato.

KADHAI JHEENGA – Punjab

Stirfried prawns with assorted bell peppers, tomatoes and scallions with special kadhai masala.

CRAB PEPPER MASALA – Kerala

A spicy dish of crab claws from south of India in a sauce comprising of crushed peppercorn, mustard seeds and chillies, with a predominant flavour of curry leaves.

CHINGRI MALAI CURRY – Kerala

Prawns prepared in south indian style in the ingredients of mustard seeds, coconut, cumin and blackpepper corns flavoured with curry leaves.

GOAN SEA FOOD CURRY – Goa

A Goan speciality of assorted seafood in the marination of Goan chilli paste and toddy vinegar flavoured with aromatic spices.

MALABAR PRAWN CURRY – Madras

Pan Fried Prawn curry from the south west coast of India infused in a Malabari Masala.

VEGETARIAN

BOMBAY ALOO – Mumbai

A Boiled potatoes cubes tossed with tangy tomato sauce and tempered with mustard seeds.

KADHAI PANEER – Punjab

Home made cottage cheese, tomatoes, assorted bell peppers and onions tossed with special kadhai masala.

PALAK PANEER – Punjab

Stuffed homemade cheese parcels served with garlic tempered spinach.

ACHARI BAINGAN – Lucknow

Aubergines tossed with onion tomato masala and yoghurt with five types of pickling spices garnished with fresh coriander.

ALOO JEERAWALA – Central

A dry preperation of potatoes tempered with cumin.

PINDI CHANNA – Amritsar

A dry preparation of chickpeas, tomatoes and onions with a tempering of cumin and aromatic spices.

ALOO GOBI – Punjab

Diced potatoes and florets of cauliflower tossed with ginger and fresh coriander.

DAL MAKHANI– Old Delhi

A steamed black lentils, cooked with mild creamy onion and tomato gravy, flavoured with fenugreek and ginger.

DAL TADKA – All Homes

A combination of lentils, tempered with garlic, cumin seeds and tomato flavoured with fresh coriander leaves.

RICE

STEAMED RICE

Steamed Basmati Rice

PULAO RICE

Basmati rice flavoured with safrron, cumin and cloves.

LEMON RICE

Basmati Rice tempered with mustard seeds, coconut and lemon.

BREADS

PLAIN NAAN

Unleavened bread

CORRIANDER NAAN

Fresh corriander unleavened bread

GARLIC NAAN

Fresh garlic unleavened bread

SUN DRIED TOMATO NAAN

Sun dried tomoatoe unleavened bread

PESHWARI NAAN

Coconut, cashewnut and raisin unleavened bread

KEEMA NAAN

Minced lamb and corriander unleavened bread

CHILLI CHEESE NAAN

Chili and cottage cheese unleavened bread

TANDOORI ROTI

Wholemeal bread

ONION KULCHA

Grated onion and spices unleavened bread

ASSORTED BREAD BASKET

An assortment of naan breads

Selection of Desserts Available