Join us as we celebrate Spring with a special menu that draws inspiration from the royal kitchens of the Awadh region of North India.

Greatly influenced by Mughal cooking techniques and lavish ingredients, Lucknowi food is rich in flavour, often using spices like cardamom and saffron to elevate flavours.
The gourmet cooks of Awadh are also hailed as the inventors of 'dum' or the art of cooking over a slow fire, giving way to elaborate dishes like tender kebabs, slow-cooked kormas and hearty biryanis.

LUCKNOWI CURRY NIGHT MENU

ENTRÉE

Galouti Kebab
A delicacy of Lucknow – Melt in your mouth, lamb mince medallions
Tangri Kebab
Chicken drumsticks infused in cashew and hung curd with dried fenugreek leaves
Rajma Ki Galawat (Veg Option)
Red kidney beans, roasted Bengal gram, white pepper, ginger and cloves
Makhni Subz Ki Seekh (Veg Option)
Mix veg folded with cheese skewered and grilled in tandoor

MAINS 
Awadhi Murgh Korma
Chicken morsels, birista, yoghurt, nuts, and aromatic earthy spices
Goat Biryani
Long grain aromatic basmati rice cooked with diced goat and chef’s special biryani spices
Awadhi Dhingri Dolma (Veg Option)
Mushroom with minced cottage cheese and tomato sauce
Yakhni Pulao (Veg Option)
Yoghurt-based aromatic rice flavoured with spices

STAPLES
Sheermal
Traditional saffron-flavoured flat bread baked in tandoor
Burani Raita

DESSERT 
Shahi Tukda
Golden fried bread soaked in saffron milk served with nuts

DETAILS
Cost: $55 per person