Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.
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.
Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.
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
Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.
Three layered dessert, plum compote served on a crumbly besan halwa biscuit with a cardamom pista cream on the side.
Aromatic chicken, marinated and cooked in a hot tomato sauce, served on a bed of greens with a coriander mash.
Scallops served with a curry cream on a crisp potato wafer and tangy keri.
Marinated with flavours, crabs are dipped in batter, fried an tossed in freshly made coconut masala.
Duck breast slices are served on a bed of onion rice, topped with a citrus caramel sauce.
Braised duck, caramelised in the oven, served with fig and chilli chutney accompanied by seasoned potato mash.
Duck breast cooked with spices, cream cheese, tomatoes and yoghurt. Served with tawa roti.
Twice marinated duck breast pieces put on a skewer and grilled.
Fried sweetcorn cake served with a thick creamy hung curd and drizzled with mango salsa.