Sliced onion battered in lemon, gram flour, carom seeds, then deep fried. Served with a side of chatpate aloo.

Battered crispy fried fish seasoned with mint and aromatic carom seeds.

Battered fried prawns seasoned with mint and aromatic carom seeds.

Fresh creamy tomato broth flavoured with cumin, bay leaves and Indian spices.

Black lentils slow cooked overnight with tomatoes, cream and butter.

Yellow lentils tempered with cumin seeds, garlic and crushed tomatoes.

Cottage cheese cooked in a tomato and cream gravy, flavoured with dry fenugreek.

Cottage cheese cooked with fresh tomato, onions, bell peppers and house spiced.

Cottage cheese in a spinach gravy with Indian spices.

Dumplings of mashed cottage cheese and dry fruit simmered in a white gravy.

Seasonal vegetables cooked in cashew nut gravy, green cardamom and cream.

Peas and fenugreek leaves cooked in mild cashew nut and cream gravy.

Eggplants tempered with onions, green chillies, tomato, peas and cilantro in clarified butter and smoked with clove.

Florets of cauliflower and potatoes in a ginger, onion and tomato base.

Chick peas cooked with tomatoes, onion, ginger tossed with cilantro in a light amount of onion sauce.

Pieces of fish or prawn cooked in onion, ginger-garlic, and mustard.

Prawn cooked in a spicy onion and tomato gravy.

Boneless lamb curry from Kashmir in roasted onion and tomato gravy, flavoured with ginger and fennel spice.

Boneless chicken cooked in a creamy tomato sauce.

Classic Goan preparation in spicy onion and tomato gravy spiked with vinegar.

Barbecued chicken cooked in a creamy onion, tomato and ginger-garlic sauce.

Chicken/Lamb cooked in a spinach sauce with Indian spices.

Chicken cooked in a cashew nut sauce and garnished with nuts and raisins.

Chicken cooked with fresh tomato, onions, bell peppers and house spiced.

Prawn cooked with dum biryani rice and a touch of saffron.

Boneless chicken breasts cooked in the “Awadhi style” with dum biryani rice and a touch of saffron.

Boneless lamb biryani rich with saffron flavour.

Fresh vegetables cooked in biryani rice seasoned with cardamom and saffron.

Saffron flavoured rice with hint of green cardamom and bay leaf.

Steamed

Chickpea with diced cucumber, tomato, onion tossed in lemon juice

Sliced cucumber, tomatoes, onion and carrots.

A traditional yogurt with chopped cucumber, tomato and onion

Lentil balls and fried dough wafers and dipped in yogurt, topped with tamarind chutney and cilantro-mint chutney. Garnished with pomegranate.

Gram flour bread with chopped onion baked in clay oven.

Mint flavoured bread made with whole wheat flour.

Indian bread made from refined flour, stuffed with minced lamb.

Fine wheat flour stuffed with potatoes, red onions, green chillies and dry pomegranate powder.

Naan stuffed with coconut, almonds, cashew, raisins and pistachios. Topped with honey.

One of each- Tandoori Roti, Butter Naan, Garlic Naan, Missi Roti, Pudina Parantha.

Cardamom and pistachio combined in a milk-based ice-cream for a classic Indian combination.

Finely grated carrots slow cooked in milk and sugar furnished with delicate touch of cardamom. Garnished with nuts and served with vanilla ice-cream.

An exotic fried dumpling of cottage cheese stuffed with sweet rose petal preserve and reduced milk. Soaked in rose flavoured syrup.

Milk dumplings, soaked in cream with saffron

Yogurt blended with fresh green chillies and ginger, flavoured with salt and grounded roasted cumin.

Milk tea made with blend of green cardamom, cinnamon, ginger, cloves and more

Sweet or salted

Sweetened yogurt with fresh mango purée

Fresh lemon juice, ginger, sugar and soda