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Avadhi Cuisine

Shuruaat (Appetizers)

Anarkali Shorba     5.99
A tribute to Anarkali and Prince Salim’s romance, a pomegranate blossom garnished lentil soup.

Jhinga Dum Nisha     29.99
Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.

Awadhi Gilawati Ka Kebab     17.99
A mouth melting lamb kebab conjured with aromatic spices, especially created for the Nawab Wajid Ali Shah of Lucknow.

Shahi Seekh Kebab      14.99
From the royal kitchens — the traditional seekh of beef mince dons, a flavourful garb of fresh cilantro, cardamom, kebab spices and red chilli powder, cooked on a skewer in a tandoor.

Amiri Shaan Lobster      39.99
A celebrated serving of lobster tail duo, which have been treated with royal cumin, spiced yogurt, lemon juice, topped with cheeses, pomegranate seeds and slow cooked in Dum style.

Muglai Murgh Malai Kebab     15.99
Succulent cubes of boneless chicken, steeped in cheese, hung yogurt, cream with a hint of fresh cilantro, glazed with clarified butter and finished in a tandoor.

Bemisaal Paneer Tikka     14.99
Cottage cheese and bell peppers imbued with herbs and spices,
wrapped in saffron and fenugreek enriched yogurt marinade, glazed golden in a tandoor.

Handi Aur Lagan Ke Khaane (Main Course)

Nihari Gosht      16.99
A shade of the rich and cultured hues of meat cooking is seen in this magnificent delicacy of beef slow cooked in brown onion gravy flavoured with cardamom, cinnamon and served with a saffron treacle.

Jahangiri Murgh Korma     15.99
Originally from Afghanistan and Persia, this cuisine came to India once the Nawabs settled in and around Lucknow. Awadhi food is a harmonious blend of distinct flavours.
 One such fine example is of a chicken preparation in a rich nutty sauce finished with cream, toasted almonds and saffron.

Koh-e-Awadh     29.99
Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg and mace, finished with saffron and cardamom powder.

Murgh Lababdar     15.99
Tender chicken breast smoked in a tandoor and then cooked with caramelised onions, fresh tomatoes, cream and finished with clarified butter.

Qasr-e-Pukhtan  13.99
Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with Awadhi spices and dry fenugreek leaves.

Dum Aloo     12.99
Baby potatoes cooked in cashew nut paste, yogurt and caramelized onion gravy flavoured with fennel and dry ginger.

Navrattan Korma     13.99
A tribute to the “Nine Courtiers“ or Gems of Emperor Akbar’s Court. A Korma of nine distinct ingredients in a rich cashew nut gravy.

Dhingri Dolma     13.99
Mushrooms cooked with cottage cheese, bell peppers, caramelized onions, ripe tomatoes, finished with a spice mix and fresh cilantro.

Dum Ki Murgh Biryani      16.99
Boneless morsels of chicken cooked with long grain Basmati rice and flavoured with saffron slow cooked Dum style.

Hyderabadi Cuisine

Shuruaat (Appetizers)

Murgh Badami Shorba    6.99
An ineffably fragrant chicken and almond soup cooked with a subtle hint of cardamom, cloves and saffron.

Mahi Motia     14.99
Fillet of fish coated with sago pearls, deep fried to crispy golden brown and served with mint chutney.

Aachari Murgh Tikka      15.99
Boneless leg of chicken marinated in an Indian pickle blend ‘Achar’,  with a hint of lemon juice and mustard oil, cooked in a tandoor.

Gilafi Seekh    14.99
Minced chicken coated with onions, peppers, cilantro and barbequed in a tandoor, sprinkled with kebab spices.

Shajahani Baadal Jaam     11.99
Herbed eggplant deep fried and topped with a chunky garlic tomato sauce and spiced hung yogurt — A Vegetarian Delight.

Handi Aur Lagan Ke Khaane (Main Course)

Hyderabadi Tawa Jhinga Masala 24.99
Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tempered with fresh curry leaves.

Nargisi Kofta Curry          17.99
From the house of great Nizams, boiled egg coated with flavoured minced meat, deep fried and napped with rich brown onion and saffron gravy.

Dum Ke Murgh Asaf Jah       26.99
A sign of culinary refinement: Duo of chicken supreme stuffed with cheese, pomegranate and royal cumin served with a rich saffron flavoured sauce.

Zenana Macchi Hyderabadi        16.99
Fish fillet cooked in a home style reminiscent of the Era.

Mirch Baingan Ka Salan     12.99
Famous eggplant and green chillies cooked in aromatic spices, peanuts, sesame and tamarind sauce, tempered with mustard and curry leaves.

Khatti Dal Bagara     11.99
Tur dal tempered with cumin, roasted garlic, caramelized onions and whole red chillies.

Dum Ki Gosht Biryani      16.99
Long grain Basmati rice and the choicest cuts of lamb, cooked in Dum style.

Bhurani Raita     2.99
A spiced, yet refreshing yogurt accompanied with Biryani.

Punjabi Cuisine

Shuruaat (Appetizers)

Tamatar Dhania Shorba     5.99
A light broth of tomatoes, tempered with cumin and whole spices flavoured with fresh cilantro.

Mahi Tikka Tandoori        14.99
Catch of the day marinated in yellow chilli powder, yogurt, mustard oil and dry fenugreek leaves, cooked in a tandoor and basted with lime butter.

Tandoori Murgh      15.99
Half spring chicken on bone marinated with traditional tandoori spices, yogurt, ginger garlic pastes and cooked in a tandoor.

Murgh Tikka      15.99
Favourite for generations, succulent cubes of chicken, marinated overnight and barbequed in a tandoor.

Bhutteyan Da Kebab     10.99
The humble corn is given a royal treatment — removed from the cob, poached, blended with potatoes, herbs, green chillies and pan grilled.

Handi Aur Lagan Ke Khaane (Main Course)

Sikandari Raan      49.99
This exotic offering, named after Alexander the Great, is a treat truly fit for a king. Leg of tender lamb is marinated in ginger, garlic, spices, yogurt, lime juice and kept overnight. Cooked slowly for hours in an oven.

Masaledar Chaamp     21.99
The Punjabi penchant for meat is the perennial favourite of lamb chops, cooked with a myriad of ground spices in an onion and royal cumin thickened gravy.

Chooza Makhani    15.99
Morsels of boned spring chicken, smoked in a tandoor, simmered in a velvety tomato gravy, clarified butter, finished with a dash of double cream and dry fenugreek.

Subz Miloni     12.99
An assortment of garden fresh vegetables simmered in a delectable garlic flavoured spinach sauce.

Paneer Tawa Masala      13.99
Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger and cilantro.

Maharaja Dal Makhani     11.99
We take inspiration from the quintessential nation’s favourite lentil delicacy of whole urad daal, tomato puree and garlic, simmered overnight on a tandoor, enriched with cream and served with a dollop of churned butter.

Rajasthani Cuisine

Shuruaat (Appetizers)

Maas Ke Sule      16.99
Boneless tender lamb treated with a marinade of kacchri, cloves, red chillies and yogurt, smoked and roasted in a tandoor.

Haryali Murgh Ke Parche        15.99
Chicken breast marinated overnight with exotic spices, fresh mint, cilantro and cooked in a tandoor.

Subz Hara Bhara Kebab     11.99
A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet.

Dahi Ke Kebab     10.99
This unique kebab of yogurt with herbs, spices and cheese redolent with the singeing flavours of cilantro and mint, pan fried in clarified butter.

Handi Aur Lagan Ke Khaane (Main Course)

Laal Maas      18.99
A true Rajasthani delicacy of lamb cooked with chillies, making it the hottest yet most delicious dish in the land.

Jaisalmeri Murgh Bhanjaran     14.99
A regional delicacy of spring chicken on bone cooked with crackled spices and yogurt finished with cilantro.

Dahi Pakora Kadi     11.99
Deep fried gram flour dumplings simmered in a velvety yogurt based gravy, tempered with curry leaves, mustard seeds and dry red chillies.

Heeng Zeeray Ke Aloo     11.99
New potatoes tempered with asafoetida, cumin and turmeric, sprinkled with fresh cilantro and green chillies — A regional potato delight.

Dal Panchmel      11.99
A traditional five lentil delicacy, cooked in the earthen pot tempered with cumin and fresh tomatoes.

Jhodpuri Subz Biryani     13.99
A bouquet of garden fresh vegetables and spiced long grain Basmati rice, cooked in local style.

Khuska Doon     4.99
Long grain Basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.

Rotis, Naans Aur Parathe

Breads

Pudina Paratha      3.99
Layered whole wheat bread flavoured with mint.

Lachedar Ajwaiin Paratha       3.99
Carom seeds flavoured, layered whole wheat bread cooked in a tandoor and basted with butter.

Paneer Kulcha      4.99
Spiced cottage cheese and cilantro stuffed bread.

Aloo Paratha      3.99
Mashed potato melange, stuffed whole wheat bread.

Tandoori Roti       2.99
Plain tandoor baked whole wheat bread.

Awadhi Naan      3.99
Naan bread with raisins and nuts finished with saffron and desi ghee.

Naan-i-Tunak     2.99
Naan dough kneaded with milk and clarified butter.

Naan-i-Lasooni     3.99
Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.

Naan-i-Makhani     3.99
Naan dough kneaded with milk and clarified butter; with a generous dollop of butter.

Meetha

Desserts

Lab-E-Mashookh          5.99
Kulfi served with rice vermicelli and rose syrup, garnished with toasted nuts.

Biranj-e-Amba      5.99
Mango flavoured rice pudding with a hint of rose and saffron.

Pista Gulab Jamun 5.99
The famous dessert — milk dumplings steeped in a rose infused sugar syrup, garnished with pistachio slivers.

Kesar Rasmalai      5.99
Soft cheese dumplings steeped in saffron infused milk and garnished with pistachio and almond flakes.

All meats are Halal.           – Vegetarian Dishes           – Spiced for Flavour           – Spiced for Pleasure

Please inform our associates if you are allergic to any ingredients. 15% gratuity charges will be added automatically to tables with 7 guests or more.

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