Crispy & light South Indian lentil wafer with pickles & chutney
It’s a delicious onion fritter with fresh spinach and herbs,that is crunchy and irresistible
smoky eggplant, roasted peppers, and the fragrant lift of cumin and mint. Perfect for dipping, spreading, or simply savouring.
Old Delhi chaat is a popular street food snack featuring crispy fried dough wafers, layered with a variety of tangy, sweet, and spicy toppings.
saffron-infused paneer (Indian cottage cheese) cubes that are marinated in a blend of spices, often including yogurt, ginger, garlic, and various herbs
Hand divided Scottish scallops simmered in lemon zest ,saffron flavoured with coconut milk
three different types of yogurt and spice-marinated boneless chicken which includes Kashmir tikka,malai tikka& basil tikka
Kashmiri lamb chops are renowned for their succulent, tender meat and aromatic, warming spices cooked in clay oven
Combining lamb and venison mince makes for a flavorful and tender seekh kebab. The rich, gamey flavor of venison is balanced by the fat content of the lamb, resulting in moist and succulent kebabs.
Chef discovered a regional variation featuring a spiced minced lamb filling inside a distinctly square-shaped, flaky, and thick pastry.
A popular fusion dish from Kerala, India, that pairs crispy banana fritters with spicy beef fry or roast
A traditional Indian recipe made juicy tiger prawns marinated in a spiced yogurt blend and cooked in a tandoor,
A large mixed grilled featuring a variety of chicken tikka,lamb chops,sheikh kebab and tiger prawns cooked in clay oven with house made chutney &onion salad
Salmon marinated in honey,various spices and yogurt, slow cooked in tandoor serve with salad
originated in Delhi, India, in the 1950s.Flavourful dish with spices, butter,tomatoes,cream and honey. (contains nuts, dairy)
This mildly spiced dish features notes of fennel, coriander, and cashews.from the royal kitchens of the Mughal Empire
a rustic and spicy chicken curry with a rich, robust flavor pepper.inspired by the roadside eateries
marinated and cooked chicken tikka, and a creamy, spiced tomato masala sauce. (contains nuts, dairy)
my first culinary school. Her curry it’s the very foundation of my journey.rich coconut milk,spices & mother love
a delicious spicy gravy made by cooking chicken with spices, tomato, onions ,mix pepper and herbs
a mildly spiced, rich, and comforting Anglo-Indian dish, often featuring tender lamb and mild coconut milk.served to first-class passengers on long train journeys.
featuring tender lamb slow-cooked with “cheera” (spinach) in a rich and aromatic coconut,cream based sauce.
A rich, aromatic, and deeply flavorful curry featuring fall-off-the-bone tender lamb. Originating from Kashmiri cuisine
The rich curry is made by slow-cooking tender beef with ginger, garlic, tomatoes, mix peppers and a blend of spice
flavors of South India, including curry leaves, roasted coconut and black pepper. its slow-cooked, tender meat in a spicy, aromatic sauce.
its creamy tomato , coconut-milk base combined with a souring agent like tamarind ,raw mango, and blend of regional spices servedd in Seasonal fish
It’s smothered in a rich masala, wrapped in a banana leaf, and roasted until tender
a traditional Kerala-style dish featuring fresh prawns (konju) cooked with raw mango slices (manga) in a rich, creamy coconut milk base.
a vibrant, tangy, and spicy seafood dish from the coastal Indian state of Goa
combination of lentils, finished with a special tempering (tadka) of spices fried in ghee or oil.
Chickpeas with Kabuli spices.
Fresh vegetables with baby raw mango, simmered in coconut milk.
Mixed vegetables cooked in a spicy, aromatic, rich tomato-onion gravy.
Spicy, rustic cottage cheese curry in a rich, tangy onion-tomato gravy.
a type of dry vegetable side dish consisting of finely chopped vegetables stir-fried with grated coconut and spices.
Hearty spiced potato curry cooked
in savoury onion gravy.
a spicy, dry-fried Indian dish made with seasonal vegetables
The basmati rice, marinated meat,chicken,seafood ,vegetables, yogurt, and a blend of spices. It is traditionally slow-cooked in a sealed pot, a technique known as “dum,” which infuses the rice with rich flavors.serve with pappadam and pickles