Sigdi Malai Tikka - Bademiyaan colaba
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4 Pcs of Mutton Qorma - from Tunday Kebabi Lucknow
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2 Pcs of Mutton in the Mutton Qorma from Tunday Kebabi - Lucknow
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AGs Amritsari Grilled Chicken Wrap
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AGs Chicken Shami Kebab Wrap use aromatic and flavourful kebabs, with its melt in the mouth texture.
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AGs Chicken Shami Kebab Wrap use aromatic and flavourful kebabs, with its melt in the mouth texture.
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AGs Mexican Grilled Chicken Creamy Beany Wrap is super -easy grilled chicken wraps with coleslaw, cheese and tomatoes deliver warm Mexican flavors.
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AGs Mexican Veg Creamy Beany Wrap has the goodness of colorful and crunchy vegetables.
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Paneer Makhni from Mughal Mahal
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DESCRIPTION:Arsalan Mutton Stew - Not your typical, plain home made Bengali stew, mutton, potatoes, onions, carrot cooked in a rich broth, along with a secret spice mix, till the meat is tender. The spice mix has mild notes of spices with a hint of ginger. If the West recommends chicken soup if unwell, we daresay, try this Mutton Stew. A hearty pick me up meal!
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<!--[if !supportLists]-->1. <!--[endif]-->80+ years old Qorma recipe from the family of Nizam's which has no floating oil and loaded with flavors which comes from special hand pounded Qorma masala.
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<!--[if !supportLists]-->1. <!--[endif]-->Smoky flavored chicken cooked along with a special home made chatkara paste and handpicked khade masala.
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Description:Mughlai Paratha:Mughlai paratha, or Baida roti (as known in Western India), isn’t your typical stuffed paratha. Filled with egg and a host of aromatics, it’s then deep fried till the paratha is crisp. Anadi Cabin raises it a notch higher with an optional double egg, and chopped coconut. Served with a cubed aloor torkari (potato curry), this is a complete meal in itself. Burrrp.com indeed!Note: Options of a tastier, richer duck egg and mutton keema filling are also available.
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Description: Arsalan Mutton Biryani Special - A golden biryani, with subtle flavours, perfectly cooked juicy mutton (2 pcs), finished off by a boiled egg and a potato which has soaked in the golden colour and the juices of the spices and the mutton. Trivia: The Kolkata biryani was derived from the court of the last Nawab of Awadh, Nawab Wajid Ali Shah, who was exiled by the British to Calcutta! Cooked in Awadhi style, this biryani has an addition in form a potato, because the Nawab’s finances didn’t permit a full blown love affair with meat.
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DESCRIPTION:Mutton Rezala - The thick, silky gravy does its best to take the shine off the succulent pieces of mutton, but ultimately run close. A rich cashew paste, aromatic and healthy poppy seeds (a staple in Bengali cuisine) paste, yoghurt, all combine to impart a whitish hue to the gravy, which when combined with a secret, in house spice mix fuses to form a rich broth.Tip: Pair it with a roti, naan, paratha or roomali roti to achieve maximum satisfaction.
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DESCRIPTION:Mutton Chaap - Small, juicy, succulent pieces of mutton marinated in yoghurt and an in house, secret spice mix, and shallow fried till the oil rises on top giving way to a dryish caramelised masala with much more intense flavours. An in house recommendation. No, not Arsalan’s! JMR’s!
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DESCRIPTION:Chicken Chaap - One piece of chicken (Did we imagine the disappointment on your face? It’s a big leg thigh piece!) marinated in yoghurt and an in house, secret spice mix, and shallow fried till the oil rises on top giving way to a dryish caramelised masala with much more intense flavours. Best served with roti, naan, paratha or roomali roti. Few things match the joy of tearing a piece of the bread and using it to dip into the gravy and scooping off a piece of the meat and some gravy!
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