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Lamb cutlets with crushed garlic, ginger, raw papaya and paprika, cooked in our clay oven.
King prawns, paprika and roasted garlic flakes served with coconut lemon rice.
Market fish with hung yoghurt and mustard paste, crushed garlic and roasted in our clay oven.
Chicken in a marinade of yoghurt, turmeric paste, mustard oil, sundried fenugreek and chilli flakes.
Lamb minced with coriander, fresh mint, cloves and cinnamon, wrapped in a homemade pastry.
Cottage cheese with fennel seeds, yoghurt, ginger, garlic and fresh green chilli paste.
Potatoes, chopped ginger, dill and roasted sago patties.
Pastry pockets stuffed with beetroot, carrots, green peas, potatoes and beans.
Murgh Malai Tikka, Tandoori Garlic Prawn, Adraki Chops.
Sounfiya Paneer Tikka, Potli Samosa and Sabudana Vada.
Green prawns with crushed garlic, five spice, ginger and black peppercorn.
Green Prawn and beetroot cooked with ginger and onion gravy.
Market fish with turmeric, mustard seeds, vinegar, star anise and coconut cream.
Market fish tempered with cashew nuts, yoghurt, sesame and poppy seeds.
A serious chilly hit – not for the faint-hearted!. Diced beef braised with mint, green chillies and fresh ginger.
Diced baby goat slow-cooked in aromatic spices, clarified butter, chickpea flour and saffron.
Diced lamb cooked with lime, coconut, herbs and spices.
Diced lamb, fresh cream, green cardamom and saffron.
Served with brown rice.
Homely grind spices with lemon juice, ginger and chat masala.
Free range chicken with garlic, slit green chillies and Indo Chinese masala.
Free range chicken thigh fillets with crushed black pepper, curry leaf, mustard seeds and coconut.
Free range chicken tikka with tomatoes, garlic and oven roasted fenugreek.
Chicken thigh fillets (free range) roasted in the tandoor and then pan finished with delicately spiced dry fenugreek leaves, cashew nut and fresh cream.
Spinach and cottage cheese sauteed with cracked cumin, garlic, roasted red chilli and tomatoes.
Potatoes and cheese dumplings stuffed with dates and apricot with kaffir lime sauce and almonds.
Chef’s choice of green vegetables tossed with garlic and crushed black pepper.
Cauliflower florets and eggplant cooked in pickled gravy.
Okra tossed with ginger, red onions, cumin and coriander.
A slowly cooked creamy velvety stew of black lentils and fresh ginger.
Lentil dumplings and potatoes cooked with fresh tomato and onion paste.
A crispy shell filled with diced potatoes, chickpeas, date and tamarind chutney, served with refreshing yoghurt and mint sauce. “From the streets of old Delhi.”
Basmati rice tossed with cracked Bengal gram, curry leaf, broiled coconut and lemon.
Aromatic basmati rice with green cardamom and bay leaf.
With cottage cheese and olive oil.
(48 hours notice required.)
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 secret recipe by our head chef Prawesh Chauhan.
Sweet pastry filled with pistachio, cashew and dark chocolate. Served with vanilla bean ice cream.
Indian bread pudding soaked in reduced milk with saffron and candied pecans.
Homemade Indian ice cream with crushed pistachio and blueberry.
Milk dumplings in a rose water sugar syrup with green cardamom.