Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.
Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.
Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.
Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.
Chicken cooked in a luscious paste.
A 700 year old traditional recipe from Hunza Valley in Pakistan, layers of paneer and chapati, served with mulberry chutney
Infused with flavours, fish is wrapped in a banana leaf and served with freshly made potato pickle.
Lamb chops mixed in with a range of flavours, placed on skewers and grilled on charcoal.
Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.
Special occasion mutton curried with yoghurt, tomatoes and saffron