Menu

ENTRÉE

KHASTA KACHORI [g] 16

Crisp shell filled with diced potatoes, chick peas, date & tamarind chutney, served with refreshing yogurt & mint sauce.From the streets of old Delhi 

POTLI SAMOSA [g]  12

Pastry pockets stuffed with beetroot, carrots, green peas, potatoes and beans.

SOUNFIYA PANEER TIKKA 15

Cottage cheese with fennel seeds, yogurt, ginger, garlic and fresh green chili paste.

SABUDANA VADA [v] 14

Potatoes, chopped ginger, dill & roasted Sago patties.

CHICKEN TAVUK 16

Chicken in a marinade of yogurt, turmeric paste, mustard oil, sun dried fenugreek & chili flakes.

MURGH MALAI TIKKA [n] 17

Chicken with cheddar cheese, cream, yogurt, cardamom & roasted cashew.

MACHLI METHI ROAST 22 

Market fish with hung yogurt and mustard paste, crushed garlic and roasted in our clay oven.

TANDOORI GARLIC PRAWN 24

King prawns, paprika & roasted garlic flakes served with coconut lemon rice.

LUKHME KEEMA [g] 15

Lamb mince with coriander, fresh mint, cloves and cinnamon, wrapped in a homemade pastry.

ADRAKI CHOPS 24

Lamb cutlets with crushed garlic, ginger, raw papaya and paprika, cooked in our clay oven.

SHARING PLATTER

VEGETARIAN SAMPLER [g] 26

Sounfiya Paneer Tikka, Potli Samosa , Sabudana Vada.   

TANDOORI SAMPLER 33

Murgh Malai Tikka, Tandoori Garlic Prawn, Adraki chops.

MAIN COURSE

HOUSE SPECIALTY

SHAAN E RAAN   80

Succulent whole leg of lamb (2.5Kgs) infused with cinnamon oil and marinated with potli spices for 24 hours and cooked to perfection in our clay oven 

(48 hours’ notice required)

VEGETARIAN

BHINDI DO PYAAZA [v] 19

Okra tossed with ginger, red onions, cumin & coriander.

DATES & APRICOT KOFTA [n] 21

Potatoes & cheese dumplings stuffed with dates & apricot with kaffir lime sauce & almonds.

PALAK PANEER 21

Spinach and cottage cheese sautéed with cracked cumin, garlic, roasted red chili and tomatoes.

DAL MAKHNI 16

A slowly cooked creamy velvety stew of black lentils and fresh ginger.

GOBI BAINGAN ACHARI [v] 19

Cauliflower florets & eggplant cooked in pickled gravy.

HARI SUBZ [v] 19

Chef’s choice green vegetables tossed with garlic & crushed black pepper.

ALOO WADIYAN [v] 15

Lentil dumplings & potatoes cooked with fresh tomato & onion paste.

POULTRY 

BUTTER CHICKEN [n] 22

Chicken thigh fillets (free range) roasted in the tandoor and then pan finished with delicately spiced dry fenugreek leaves, cashew nut and fresh cream.

CHICKEN CHETTINAD 23

Free range chicken thigh fillets with crushed black pepper, curry leaf, mustard seeds & coconut.

GARLIC CHILLI CHICKEN 23  

Free range chicken with garlic, slit green chilies and Indo Chinese masala.

MURGH METHI TIKKA MASALA 22

Free range chicken tikka with tomatoes, garlic and oven roasted fenugreek.

ORGANIC CHICKEN CURRY 27

Served with Brown Rice

DUCK MASALA 26

Homely grind spices with lemon juice, ginger & chat masala.

LAMB / BEEF / GOAT

GOSHT NIMBO NARIYAL  23

Diced lamb cooked with lime, coconut, herbs and spices.

SAFFRON ELAICHI KORMA [n] 23

Diced lamb, fresh cream, green cardamom & saffron.

BEEF CHUTNEY 25

A serious chilly hit – not for the faint hearted! Diced beef braised with mint, green chilies and fresh ginger.

NEHARI GOAT 24

Diced goat slow-cooked in an aromatic spice, clarified butter, chickpea flour and saffron.

SEAFOOD

GOAN MACCHI 25

Market fish with turmeric, mustard seeds, balsamic vinegar, star anise and coconut cream.

MEEN CURRY 24

Market fish tempered with cashew nuts, yogurt, sesame and poppy seeds.

BUTTER & GARLIC PRAWN 26

Green prawns with crushed garlic, five spice, ginger and black peppercorn.

SURKH JHINGA 26

Green Prawn & beetroot cooked with ginger & onion gravy.

BREADS FROM OUR TANDOOR 

(All breads contains gluten)

Roti (whole meal)  4

Plain Naan  4

Peshawari Naan     6

Lacha Paratha(whole meal) 6

Butter Naan 5

Garlic Naan    5.5

Garlic & Cheese Naan 6

Spanish onions  and cilantro Naan 6

CONDIMENTS

Chilli Pickle / Tomato & Onion (each) 2.5

Mango Chutney 2

Turmeric raita 3

Condiments platter (four above) 8

Papadums 2

Cucumber & Tomato salad with cottage cheese and olive oil 10

BANQUETS (minimum 4 guests)

All banquets served with Basmati Pulao, Butter Naan, Garlic Naan, mixed condiments and dessert of the day.

HAMARA  (43/ per Person)

Entree: Potli Samosa| Murgh Malai Tikka| Sabudana Vada

Main course: choice of any four excluding sea food

NAWABI (50/ per Person)

Entree: Potli Samosa | Murgh Malai Tikka| Tandoori Garlic Prawn

Main course: choice of any four including one sea food

 

We use only free-range chicken. All meat & poultry are sourced from a Halal certified supplier.
[v] Vegan dish   [g] Contains gluten   [n] Contains nuts
Some of our dishes may contain traces of nuts. Minimum spend $35 Per Person on Friday & Saturday.

 

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