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A mouth melting appetizer of paneer cubes coated with a special mixture of gram flour, ginger garlic paste, curd, fresh cream and saffron then grilled in tandoor.
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Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread snack that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread. Bakorkhani is almost biscuit-like in texture, with a hard crust.
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A wholesome dish of grilled whole chicken stuffed with boiled eggs and the marination of ginger-garlic paste and some spices.
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A wholesome dish of grilled whole chicken stuffed with boiled eggs and the marination of ginger-garlic paste and some spices.
Exclusive of taxes
Soya chunks marinated with cream, butter and tandoor baked and garnished with cream and mild spices.
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An Indian appetizer made by marinating & grilling mushrooms with spices, herbs and yogurt.
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Barbeque paneer tikka marinated in cream, served with mint chutney.
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"Shahi or the Royal Dish of Paneer" from the Mughlai Cuisine is a creamy rich dish of paneer cooked in a white gravy of yogurt, almonds, cashew, poppyseed, fresh cream and spices.
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A fiercely hot, spicy, rustic, browned, slow cooked mutton in a gravy of whole spices.
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A fiercely hot, spicy, rustic, browned, slow cooked chicken in a gravy of whole spices.
Exclusive of taxes
Chicken pieces marinated with curd and rice cooked on low heat (dum) to get all flavors out from the herbs
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Mutton pieces marinated with curd and rice cooked on low heat (dum) to get all flavors out from the herbs
Exclusive of taxes
The stuffing of keema naan is made with minced lamb meat cooked in a masala made of finely chopped onion and tomato puree along with a melange of spices. This lamb meat mixture or keema is then stuffed in a dough made of wheat and refined flour and then rolled into a naan.
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A rare minced meat delicacy grilled with an exclusive marinade.
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Tikka consists of boneless pieces of meat, which are marinated in spices and yogurt and It is generally cooked in a tandoor and served dry.
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Mix Diwani Handi is a gravy dish made with fried or sauteed veggies , cashew paste, onion-tomatoes and cream
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Mughlai chicken curry is yet another culinary treasure from the Royal Mughal kitchens. Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that is finger licking good.
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Mughlai chicken curry is yet another culinary treasure from the Royal Mughal kitchens. Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that is finger licking good.
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Yakhni pulao is a classic mutton and rice dish with deep but subtle flavors. Long-grain Basmati rice, chicken, egg and mutton cooked in mutton broth with the flavour of whole spices.
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Kepsa gets its name from Kabsa, a traditional biryani dish of Saudi Arabia where mutton and rice are flavoured and cooked separately and then the cooked chicken is spread on top of the rice.
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Kepsa gets its name from Kabsa, a traditional biryani dish of Saudi Arabia where chicken and rice are flavoured and cooked separately and then the cooked chicken is spread on top of the rice.
Exclusive of taxes
