Menu
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The traditional tomato soup.
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Lamb ribs marinated overnight & cooked in exotic sauce.
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A humble corn is given the right royal treatment removed from the cob , poached , blened with cheese and herbs , pengrilled.
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Curry leaf & cinnamon slow braised lamb with fresh coriander
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A spinach and peas patties.
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Grilled cottage cheese tossed with tomatoes, capsicum and homemade spices on tawa.
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Papad stuffed with chicken, vegetables, potato and spices and fried in oil.
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Fresh seasonal vegetables cooked on tawa in a special masala sauce.
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Shredded Bar-b-q chicken mixed along with vegetables seasoning with aromatic Indian spices.
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Mushroom and corn cooked on tawa with peppers.
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A famous deep fried Chinese chicken legs starter served with sichuan sauce.
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Chicken pieces marinated with spicy creamy mixture, arranged on skewers with bell peppers and cooked in the oven.
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A boneless fish fingers, rolled in rice flour and deep fried.
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A mild paneer preparation from the Royal mughlai kitchen.
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Whole pomfret marinated in exotic spices , dipped in an carom seeds (Ajwain) flavoured gram flour batter and cooked in tandoor.
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Fine sliced of cottage cheese , sandwiched with tangy mint chutney and simmered in a special creamy tomato sauce
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A rich and creamy Indian version of ice-cream garnished with pistachio nuts.
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Fish marinated in yoghurt and spices, cooked in tandoor.
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Cottage cheese cooked in a tradional Indian work with spicy peshawari masala flavoured with green bell pepper.
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Soft cheese, shaped into flat round cakes cooked in sugar syrup and soaked in reduced milk.
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Boneless cubes of chicken, steeed in a marinade of royal cumin enriched cream , cheddar , garlic , and hint of fresh coriander, glazed in the tandoor.
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Cottage cheese cooked in a spinach gravy with a hint of fenugreek.
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The traditional seekh of mutton minced with the singing flavours of coriander, mint and spring onions, creating an extraordinary play of taste.
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Fresh seasonal assorted vegetable cooked with spices.
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Chefs 30 spices secrets Recipe.
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Yellow lentils delicately tempered and seasoned with exotic spices.
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Leg of kid lamb, pot roasted in a heavy spiced with royal cumin, cardamom and bay leaf, grilled in tandoor.
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Assortment of tandoori lamb, chicken and seafood.
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Basmati rice cooked with Prawn flavoured with saffron and exotic spices.
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Prawn cooked in a traditional indian work with spicy peshawari ground masala and flavoured with delicate herbs.
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Lamb biryani cooked with basmati rice and flavoured with saffron and exotic spices in a clay sealed pot.
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Tandoor grilled chicken, simmered in satin smooth tomato gravy with a hint of fenugreek, we dare not exclude this speciality, which has become synonymous with Punjabi cooking.
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Basmati rice cooked with chicken & exotic spices in a sealed clay pot over a slow fire
