- » Menu
Golden pastry, plump with potatoes and vegetables, served with tamarind sauce.
Golden morsels of chicken, cottage cheese or vegetables wrapped in chickpea batter.
Warm, golden brown onions in a chickpea batter.
Kastoori Paneer Tikka
Marinated home made cottage cheese, barbecued in a clay oven with a hint of fenugreek.
Mila Jula (Assorted Platter)
Perfect for sharing. Assortment of Vegetable Samosas, Onion Bhajia, Vegetable, Chicken, and Paneer Pakoras.
Tandoori Chicken Salad
Sour & spicy salad of shredded tandoori chicken.
Salad-e-Gulshan (Garden Salad)
Fresh garden salad in a mint dressing.
Sour and spicy chickpeas mixed with diced onions, green peppers and tomatoes.
Cooling yoghurt flavoured with cumin, cucumber, carrot and onion.
Grated carrots, walnuts, pistachios and raisins in yogurt.
Beef Mutter Keema
MARINATED IN GINGER, GARLIC, BLACK PEPPER AND WHITE PEPPER, STEAMED AND COOKED.
CHUTNEYS PLATTER ( RAITA, MANGO CHUTNEY AND MIXED PICKLE)
VEG. MIX GRILL(BROCCOLI, CAULIFLOWER AND COTTAGE CHEESE.
A delicate soup made with lentils, herbs and mild
Lentil soup sprinkled with rice, shredded chicken, and flavored with spices & herbs.
Roasted pumpkin garnished with lime and cream.
Plain leavened bread of North India.
Leavened bread with garlic and coriander baked in a clay oven.
Naan filled with cheese, onion or potato and baked in a clay oven.
Naan stuffed with cottage cheese, onion and potato.
Naan filled with ground beef, herbs and spices.
Naan filled with cashew nuts, pistachios, raisins and fennel seed.
Exotic fennel flavoured whole wheat bread baked in a clay oven.
Whole wheat flat bread cooked in a clay oven.
BREAD BASKET (PLAIN NAAN, GARLIC NAAN AND TANDOORI ROTI)
Murgh Khas Awandh
This Moghul delicacy was prepared first in ancient Awandh, India. Boneless chicken breast is stuffed with a combination of nuts, raisins and cheese. It is then braised in a saffron and cashew nut gravy until it reaches succulent perfection.
Spicy chicken prepared in onion and black pepper gravy.
A mild chicken preparation cooked in saffron, cream and a nutty gravy.
Moghul Emperors enjoyed the taste and aroma of this dish over lavish romantic dinners. It is similar to the Murg Khas Awandh, except for the exclusion of saffron.
Murg Pista Korma
Boneless chicken breast cooked in aromatic pistachio and onion gravy.
Butter Chicken Special
An international favourite, this juicy tandoori white meat is simmered in tomato and butter gravy, flavoured with ginger.
Chicken Tikka Masala
Sliced tandoor baked, boneless breast of chicken, simmered in our signature tomatoes, butter and cream sauce.
Boneless chicken pieces done in spicy Goan-style pickled curry.
Boneless chicken simmered in herbs, spices and spinach.
Boneless chicken pieces cooked in rich mango sauce.
LAMB SHANK CHATINAAR
SOUTH INDIAN DISH PREPARED IN COCONUT MILK, TOMATO AND GARAM MASALA.
Lamb Shank Rajasthani
An ancient Rajasthani delicacy, and favourite among the Rajputs of India. A lamb shank cooked in a smooth spinach and mint gravy, garnished with fried onions.
Exquisite Indian curry blanketing juicy tenderloins of lamb.
Juicy lamb tenderloin cooked in a rich cream sauce with nuts.
Lamb stir-fried with tomatoes, onions and fresh ground garam masala and garnished with coriander.
Succulent pieces of lamb cooked in aromatic saffron and cashew nut gravy, garnished with ginger and coriander.
Lamb cooked in spicy Goan-style curry, garnished with ginger and coriander.
LAMB SHANK CHATINAAR
SOUTH INDIAN DELICACY . LAMB SHANK COOKED IN SMOOTH TOMATO, COCONUT MILK AND MINT.
Beef cooked in popular Goan-style pickled curry, garnished with ginger and coriander.
Boneless beef cubes stir-fried with tomatoes, onions, garlic and garam masala.
Beef simmered in herbs, spices and spinach over a slow fire.
beef Mutter Keema
Beef tenderloin stewed in onion, ginger, garlic and tomatoes.
Spicy shrimp done in popular Goan-style pickled curry.
Spicy shrimp simmered in herbs, spices and spinach.
Goan Salmon Curry
This popular delicacy of Konkan, India, is traditionally prepared in coconut paste, tamarind and spices.
Salmon, scallops and shrimp cooked in coconut and spices.
Tiger prawns tossed in a specially created masala and garnished with diced peppers and coriander.
Pan Roasted Scallops
Scallops in coconut scented daal.
Aloo Gobhi Masala
Curried cauliflower and potatoes.
Eggplant, onion , potatoes and combination of tomatoes garnished with ginger and coriander.
Mutter Malai Mathi
Greenpeas simmered in cashew nuts and cream with a distinct flavour of fenugreek.
Okra cooked with an abundance of onions.
Zucchini cooked to perfection in onion and tomato masala.
Fried cottage cheese prepared in a creamy butter sauce.
Chickpeas cooked with ginger and garam masala, garnished with onions.
A medley of vegetables done in yoghurt, cream and nuts.
Cottage cheese cooked with mildly spiced spinach.
A slow-cooked yellow lentil delicacy, flavoured with herbs.
Black lentils cooked on a slow fire in a creamy tomato sauce.
Curried cottage cheese with peas.
EGG PLANT HYDRABADI (BAGARA BAINGAN )
HYDRABADI MOUTH WATERING CUISINE. PREPARED WITH SESAME SEEDS AND GARAM MASALA
Dum Pukht Biryani (Chicken/ Lamb/Beef)
A legacy of the Moghuls, this fragrant rice is enhanced with succulent boneless chicken breast, lamb or beef and garnished with buttery onions, cashews and raisins.
Hyderabadi Subz Biryani (Peas/Mixed Vegetables)
The queens of Hyderabad chose this dish whenever they wanted to forgo meat without sacrificing the opportunity for a delicious meal. This is a mild and light rice dish flavoured with saffron, spices and fresh vegetables. The dish is garnished with roasted nuts, raisins, mint and onions.
Spiced basmati rice cooked with aromatic spice, saffron, peas and nuts.
Plain and fluffy basmati rice.
Haryali Murg Tikka
Boneless pieces of marinated chicken cooked in a clay oven.
Nine spicy shrimps marinated in red chili and cooked in a clay oven.
Chicken Badami Tikka
Boneless pieces of chicken, flavoured with almonds and barbecued in a clay oven.
Tandoori Chicken Tikka
Boneless pieces of chicken, flavoured and barbecued in a clay oven.
King of kebabs, these juicy chicken legs are marinated in yoghurt, ginger, garlic and masala and garnished with onions.
Salmon fish with a distinct flavour of ginger, garlic and mild spices, cooked in a clay oven and garnished with coriander and lemon.
Juicy minced lamb meat with spicy herbs skewered and cooked in a clay oven.
Mixed Grill (Assorted Platter)
Seekh Kebab, Tandoori Fish, Tandoori Shrimp, Chicken Badami Tikka and Hariyali Murg Tikka.
Cauliflower slow-roasted in chickpea batter spiked with cumin seed.
VERY SPECIAL AND NEWLY ADDED TO MENU
SLOW ROASTED IN CLAY OVEN, SPICED CUMIN SEED WITH CHICKPEA BATTER
Served warm or cold, this is basmati rice cooked in milk and flavoured with cardamom and aromatic rosewater.
Warm and delectable milk-based dessert, garnished with coconut and rosewater.
This creamy ice-cream is enhanced with a hint of saffron and pistachio.
Freshly Brewed Coffee
Lassi (Salty/Sweet/Mango/ Rose/Blueberry)
Perrier Sparkling Water
Evian Mineral Water
San Pelligrino Sparkling Water
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.