Restaurant Foods Menu
Onion, potato, and cauliflower fritters deep-fried in gram flour batter, served with mint-coriander chutney.
Spiced potato-pea pastry, deep-fried and served with mint chutney.
Pan-tossed grilled chicken with onion, capsicum, and tomato, spiced and served with mint chutney.
1 Samosa, 1 Chilli popper, 1 Onion pakora, 1 Papadum served with mint chutney.
Crispy lentil papadum served with a trio of chutneys.
Refreshing yogurt blended with grated cucumber and fresh-cut tomatoes.
A spiced extract of tomatoes and coriander, infused with fresh herbs.
Aromatic chicken broth enriched with tender bits of chicken, warming spices, ginger, and fragrant curry leaves.
Shrimp broth simmered with coconut milk, spices, ginger, and curry leaves, enriched with tender shrimp bites.
Tender boneless chicken marinated in spiced yogurt, tandoor-roasted and served sizzling hot with mint chutney.
Spiced king prawns sautéed with onion, chili, tomato, and coriander, finished with a splash of lemon and served with mint chutney.
Fragrant Malabar fish curry simmered in coconut, garlic, and ginger, finished with a curry leaf tempering.
Tender shrimp simmered in a creamy tomato-onion sauce, garnished with fresh coriander.
Goan-style shrimp simmered in spicy tomato-garlic sauce with potatoes, finished with fresh coriander.
Classic shrimp curry simmered with onions, tomatoes, and fragrant spices, finished with a sprinkle of fresh coriander.
Regal boneless chicken simmered in a velvety saffron-cashew sauce, crowned with a garnish of nuts.
Juicy chicken tikka simmered in a luscious tomato-butter sauce, delicately infused with fenugreek.
Boneless chicken sautéed with capsicum and onion, infused with ginger and tomato, and topped with fresh coriander.
Goan-style chicken simmered in spicy tomato-garlic gravy with potatoes, finished with fresh coriander.
Boneless chicken simmered with fresh onions, tomatoes, and aromatic spices, finished with a sprinkle of coriander for a burst of flavor and aroma.
Chicken chunks simmered in a creamy tomato-onion sauce until tender, finished with a sprinkle of fresh coriander.
Tender chicken simmered in a coconut-based sauce, enriched with crushed spices and tangy tamarind—capturing the bold, aromatic essence of southern India.
Goan-style lamb curry simmered with spicy tomato-garlic sauce and potatoes, finished with fresh coriander.
Tender lamb cubes slow-cooked in a traditional Rajasthani curd-spice gravy, crowned with fresh coriander.
Slow-cooked northern-style lamb curry with crushed tomatoes, red chilies, and bold spices, finished with fresh coriander.
Boneless lamb simmered in a luxurious saffron-cashew sauce, crowned with dried fruits in true Mughal royal style.
Slow-cooked mutton in a rich spinach gravy, infused with aromatic spices and crowned with a swirl of fresh cream.
Succulent cubes of homemade paneer simmered in a creamy tomato-butter sauce, delicately scented with dried fenugreek.
Homemade paneer and green peas gently simmered in a spiced onion-tomato gravy, finished with a cumin seed tempering.
Succulent paneer cubes sautéed with capsicum and onion, infused with ginger-tomato richness, and topped with fresh coriander.
Homemade paneer simmered in a sweet and tangy honey-tomato-onion sauce, laced with warm spices and finished with a flourish of shredded ginger.
Soft paneer cubes simmered in a velvety spinach gravy, seasoned with freshly ground spices and topped with a swirl of fresh cream.
Homemade paneer simmered in a rich, creamy gravy of tomato, onion, and cashew paste.
A royal Mughlai medley of nine vibrant vegetables and nuts, bathed in a luxurious saffron-cashew sauce—rich, aromatic, and indulgent.
Fresh seasonal vegetables simmered in a spiced onion-tomato gravy, infused with ground spices and finished with a touch of fresh coriander.
Cauliflower and potato gently simmered in spiced tomato gravy, finished with fresh coriander for a comforting, flavorful classic.
Fresh potato dices simmered in a zesty tomato, ginger, and garlic sauce, infused with ground spices for a bold, comforting flavor.
Red kidney beans gently simmered in a spiced onion-tomato gravy, infused with freshly ground spices for deep, hearty flavor.
Freshly diced potatoes simmered in a vibrant spinach gravy, blended with aromatic ground spices and finished with a sprinkle of fresh herbs.
Fresh potato dices and green peas simmered in a spiced onion-tomato gravy, finished with a fragrant cumin seed tempering.
Yellow lentils gently simmered with chopped tomatoes, then tempered with butter, garlic, and cumin seeds for a comforting, flavorful classic.
Black lentils slow-cooked with onion, garlic, ginger, and tomatoes, enriched with butter and fenugreek leaves, and finished with a swirl of fresh cream.
Chicken biryani layered with aromatic rice, spices, golden onions, and coriander—served with raita.
Prawn biryani layered with aromatic rice, spices, golden onions, and coriander, served with raita.
Lamb biryani layered with aromatic rice, rich spices, golden onions, and coriander—served with raita.
Fish biryani with pangasius, layered with spiced rice, golden onions, and coriander—served with raita.
Vegetable biryani layered with spiced rice, seasonal vegetables, golden onions, and coriander—served with raita.
A comforting medley of basmati rice and yellow lentils, slow-cooked to perfection and tempered with garlic, cumin, and fragrant whole spices.
Aromatic Basmati rice tossed with fresh seasonal vegetables and finished with a fragrant cumin seed tempering.
Aromatic Basmati rice with Kreuzkümmel(cumin), delicately prepared.
Garlic naan—stuffed flatbread baked in the tandoor and brushed with butter.
Flatbread, oven-baked in an Indian clay oven, served plain or buttered.
Tandoori roti—whole wheat flatbread, served plain or with butter.
