Tender, juicy morsels cooked over intense fire in a tandoor the infamous
originating from Old North West frontier.
A medley of all the tandoori enchants. Tandoori Jhinga, Masala Chanp,
Malai Tikka, Bewazni Paneer Tikka & Seekh Lahori.
A great Sampler of our Tandoori delights for two.
These are succulent jumbo prawns marinated in
our house special sauce recipe.
This sweet & sour delicacy from Mumbai is flavored
with tamarind and a medley of spices and grilled in tandoor.
These mutton chops are seeped overnight in a tenderizing
Punjabi masala and grilled to perfection.
An infusion of mint and coriander with garlic, ginger & spices is
prepared for marinating these melt in your mouth mutton chops.
Chanp Imli Masala
Melt in your mouth mutton chops marinated in an infusion of
exotic spices & smothered with a tamarind glaze.
A classic mutton recipe from Lucknow. Meat eating Muslim households
have to their credit many a great kababs and here’s our take at it.
Juicy ground beef kabab seasoned with Lahore-special
street spice mix grilled to perfection.
A delicacy from the Kandahaar region, these thin sliced beef
tenderloin kebabs are flavored with lamb fat & red wine vinaigrette .
Murgh Malai Tikka
This country-style recipe comes from Punjab. Creamy succulent
morsels of chicken marinated in a cheese and yoghurt marinade,
that is a veritable symphony of exotic spices.
The Malai Tikkas are coated with white sesame seed to create
this juicy crunchy delight.
Murgh Kabab Badami
Tender chicken kababs with toasted almonds, cumin, cardamom
chili and garam masala - creating an extra ordinary play of tastes.
4 Cheese Chicken Kabab
A creative blend of cheddar, mozarella, emanthal & gouda are mixed into
chicken mince, grilled with mushrooms and dusted with parmesan.
Tangri Ka Tikka
Chicken thighs are marinated in a special blend of spice
to create this intense flavorful gift from the tandoor.
Murgh Tawa Masala
The juicy tangri tikka is first seared in tandoor &
than tossed on a griddle with tawa masala.
Bewazni Paneer Tikka
Feather-lite chunks of homemade cottage cheese layered with
a roasted garlic & sweet chili infusion.
A veggie medley - chunks of exotic & seasonal vegetables
spiced up & grilled to perfection.
Karahi Kay Kamal
Succulent morsels of meat simmered in intensely
flavored curries with fresh herbs and spices.
Prawns cooked in a medley of exotic spices
and roasted tomato -butter curry, karahi-style.
Jhinga Hara Masala
Fresh prawns cooked in coriander & mint sauce
flavored with green chili and tamarind chutney.
Fillet of bekti fish roasted in the pan with a Bengali spices.
The Portuguese connection is in use of pepper & tomato.
Mouth watering fillets of fish fried to gold. Crisp on the outside
the moist fish is served with garlic chutney.
This mutton curry has its origins in Bhopal- achar is the word for pickles
made with very distinct spices.
This is a North West Frontier style of cooking. Tender mutton is
caramelized & cooked in a roasted tomato gravy and crushed spices.
This is a Kashmiri muslim recipe. This is a mild curry made by
simmering mutton leg in milk with almonds - no chili is used in this curry.
A Punjabi special – these barbecued mutton chops are marinated with a
spicy masala, quick fried in a delicious gravy on a flat griddle.
This delicious delicary is prepared by poaching goat’s brains
in milk with spice and than cooked on griddle bhuna-style.
This is a recipe for minced lamb from hyderabad. Very fine
mincedlamb is cooked with spices and fresh coriander leaf.
Beef Chili Fry
A originaly from the toddy shops in Kerala coast, we have added the sweetness
of colored peppers to this fiery stir fry of beef tenderloin.
Prime minced beef kebabs are seared in tandoor & then simmered
in a curry base using traditional Kashmiri spices.
Murgh Kali Mirch
Kala means black. The Maharashtrians use this myriad of
spices providing a unique symphony of subtle flavors.
Murgh Tikka Masala
Tandoori chicken tikka simmered in a creamy roasted onion
sauce flavored with garam masala - an all time favorite.
Tandoor grilled chicken in a tomato gravy cooked with oodles
of butter and rich aroma of green cardamom and mace.
Tender morsels of chicken simmered in the red hot vindaloo
paste - a Goan delicacy first made by the Portuguese.
Nizami Murgh – (Kaju)
A recipe from the royal kitchens of Hyderabad – chicken
cooked in cashew nut cream with black pepper.
Murgh Karahi Pudinay Wali
Morsels of chicken simmered in rich karahi-style
sauce with braised onions and fresh mint.
This is a popular Parsi dish - gets it’s tinge of sweet and sour
from the sun dried hunza apricots and cinnamon.