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Plain & Roasted Spicy Papadum Basket

Mint chutney, kalonji Mango chutney, Apple & Carrot Pickle, Spicy Chutney

Puffed crispy balls served with separate water Mint& Tamarind flavour filling and black grams

Shallow fried crispy smashed potato on the bed of warm chickpea and topped with sweet yogurt, mint & tamarind chutney.

Deep fried Indian potato puffs on the bed warm chickpea and topped with sweet yogurt , mint & tamarind chutney with chopped onion.

Deep fried succulent lentil fritter
topped with sweet yogurt, mint
& tamarind chutney

Deep fried crisped corn encoated
with sweet&sour sauce filled with assorted veges and popcorn served on poppadum basket.

Deep fried crispy balls turned from flavoursome mixture of avocado and peach, served on the bed of sweet chilli apple sauce

Deep fried spinach and betel leaf in
rajasthani gram flour, layered
with twist of sweetpotato, black peas &
paneer topped with sweet yogurt, mint & tamarind chutney

soft textured old delhi soya chaap marinated with handpicked earthy greens.

A rich delicacy inspired from the Mughal empire technique
of unit piece cooking with contemporary approach replacing meat with exotic broccoli floweret.

Rajasthan heritage sourced
mushroom intricacy stuffed with green pea masala.

A masterpiece inherited from
city of love Agra based on fresh
fenugreek stuffed with dried apricot and cheese.

Crafted with dual Mughlai technique
of ‘Dhungar & Parat’ with a base of cottage cheese filled with two layers of secret blend mix

A presentation of tribute of artisan craftsmanship blended with contemporary concept comes with incado croquettes, paneer tikka, portobello mushroom kachori, lentil velvet chaat & methi chaman kebab with mouth filling condiments.

Fine lamb mince spiced with aromatic spices turned on skewer with topping of veges cooked in clay oven inspired
by royal kitchen of Mewar.

best in class king prawns
flavoured with fresh lemon
& cilantro, marinated overnight
and cooked on grill embracing finest artform.

a mild spiced and filled with aromas of lemon grass based
with yogurt and tangy hint.

most renowned deep fried Indian
fish appetizers originated
in the city of Amritsar,
flavoured with carom seeds
and turns out crispy.

GARLIC CHOP, LAMB CHOP,
MEWARI SEEKH KEBAB, CHICKEN TIKKA,
L&C PRAWN, AMRITSARI FISH

Deep fried crispy cauliflower tossed in classical spicy manchuria sauce added with fresh spring onion.

A bombing combination of assorted vegetables tossed with rice and inhouse crafted sauce with mastering the flavours.

A Caesar special twist of bang and chilli sauce coated on crispy fried chicken cubes with tongue- blasting umami flavour.

A fusion of tangra sauce & bang sauce with fried paneer and chickpea, tossed with perfectly cooked noodles.

A fusion of tangra sauce & bang sauce with fried chicken and egg, tossed with perfectly cooked noodles

Dual tempered assorted lentils flavoured with garlic & asafoetida filled with the richness of clarified butter.

Black whole lentils slow simmered for overnight, spiced with tomato sauce and finished with fresh cream and loadings of butter.

Indian Cottage cheese cubes dipped in the royal rich tomato gravy aromatised by dried fenugreek leaves, ended with butter and fresh cream

Deep fried fritter of dry-fruit dipped
in masterpiece onion and tomato
sauce flavoured with fennel and cardamom.

A delicacy made of cottage cheese from sultanat of Mughals that is twisted with a modern artisanry with onion, capsicum & tomato aromatising with Caesar spices.

A royal feast from wazwan of Kashmir valley made from baby potato and cooked on traditional technique of ‘Dum’ in a fennel and dry ginger flavoured curry.

An ancient hidden gem made
out smoked aubergine and hand-picked herbs from the banks of Indus River imparting sweet & hot flavour

Indian cottage cheese cubes slow cooked in fresh fenugreek leaves and bhuna sauce, finished with cream to get feel of farmland of Punjab.

Fresh baby spinach blended with button mushroom and sweet corn in lababdar sauce and aromatised with sauted garlic.

Roasted aubergine mush infused with handful of garlic and sprinkled with
home-made garam masala blended
punch of mustard oil.

A credited legacy of Kundanlalji from peshwar to world, succulent pieces of chicken
tikka blended together with tomato sauce
and dried fenugreek leaves finished
with butter & fresh cream.

Traditional Punjabi dabha style chicken
curry cooked in onion and tomato
masala with hint of fresh coriander and ginger

Tender and juicy chicken pieces slow cooked in fresh fenugreek leaves and bhuna sauce, finished with cream to get feel of Farmland of Punjab

Chunk of chicken roasted with tomato and onion masala with a bite of whole spices and bell peppers.

An authentic treasure from the land of rajasthan made with lamb dices cooked in clarified butter with hotness of red & garlic chilli paste.

A one-pot lamb dish cooked with onion, tomatoes and whole garam masala resembling the old beautiful markets of Lahore.

Fresh baby spinach blended with boneless lamb pieces in bhuna sauce and aromatised with sauted garlic.

Pieces of lamb shank cooked very slowly with onion and spices, in its own juices on ‘Dum’; flavoured with aromatics & Awadhi five spice powder marking the history of khansamas.

Juicy and mouth-felt mince of lamb cooked with one of its kind masala blends in bhuna sauce, up righted by fresh mint.

A fine artistry from Kashmiri wazwan
modernized to form shallow fried boiled
quail eggs coated with mince of quail and lamb finished in a tangy sauce.

Triple herb blend marinated whole chargrilled
fish served on the bed of chive potato with asparagus rice, mouli sauce and broccoli Musallam.

Derived from the Malabar region of Indian, cooked in a spicy and tangy sauce
with juicy prawns adding on flavour
of curry leaves & mustard seeds.

A culinary brilliance straight out from
the great hunter Indian kings, it is cooked with boneless tender pieces of rabbit in junglee masala with a sweet & tangy taste accompanied with corn on the cob.

Pan-seared juicy slices of duck breast served on the bed of tamarind onion masala gravy accompanied with masala baby potato.

King lobster cooked in lababdar sauce on the
bed of jumbo garlic coriander naan & minty sweet potato chips accompanied with lemon rice, finished with zaffaran thermidor sauce.

Lucknowi inspired technique, chicken chunks are cooked with draping of egg and aromas of awadh

Derived from the style of Hyderabad wherein boneless juicy pieces of lamb cooked in flavours of Charminar.

Mixed seafood food biryani made by inspiration of fresh fish monger market and the inherted flavours of the sea layered with rice and spices.

Made with cubes of jackfruit saute in Kolkata biryani masala layered with rice.

Mix of assorted vegetables sauted in homemade biryani sauce and layered with rice.

Amix of slices of onion, tomato, carrot, cucumber, beetroot, table radish with lemon & green chilli; a true Indian nostalgia

A mix of assorted lettuce, avocado, cherry
tomato, pitted olive, cucumber, onion & house dressing.

A mix of lettuce, cherry tomato, cucumber, grilled pineapple, grilled haloumi, sunflower seeds & Caesar special dressing.

Greek yogurt combined with sauteed garlic and cucumber.

Crispy fries topped with gremolata and cheese sauce.

Juicy chicken pieces served on the bed of fries, topped with tomato sauce and cheese.

Soft paneer cubes served on the bed of fries, topped with tomato sauce and cheese.

A perfect chicken delight for little ones who always enjoys pizza.

Aperfect delight made with Indian Cottage Cheese for little ones who always enjoys pizza

Deep fried soft bread slices coated with rabri, layered with passion fruit cream and chocolate sauce.

Hot gulab jamun served on the bed of soan papdi and lotus Biscoff crumb with vanilla ice cream.

Yogurt based creamy delicacy paired with assorted fruits.

Sweetened hot Beetroot & Carrot Roll served with malai kulfi.

Aselection for vegans to complement the meal with delight of cake.

Hot Brownie served with caramel chocolate sauce and vanilla ice-cream