Festive Platters
Dawat-e-Ishq
Non-Veg Festive Platter
Two pieces for each of the following kebabs: Muglai Murgh Malai Kebab , Haryali Murgh Ke Parche, Murgh Tikka , Tandoori Murgh , Macchi Amritsari , Aachari Murgh Tikka.
Accompaniments of Khuska Dhoon, Maharaja Dal Makhani and Butter Naans
Including Laccha Pyaz.
Dawat-e-Ishq
Veg Festive Platter
Two pieces for each of the following kebabs: Bemisaal Paneer Tikka, Subz Hara Bara Kebab, Dahi Ke kebab, Bhuttiyan De Kebab, and Veg Samosas.
Accompaniments of Khuska Dhoon, Maharaja Dal Makhani, and Butter Naans.
Including Papaya and Pineapple relish & Laccha Pyaz.
Avadhi Cuisine
Shuruaat (Appetizers)
Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.
A mouth melting lamb kebab conjured with aromatic spices, especially created for the Nawab Wajid Ali Shah of Lucknow.
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.
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.
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)
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.
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.
Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg and mace, finished with saffron and cardamom powder.
Tender chicken breast smoked in a tandoor and then cooked with caramelised onions, fresh tomatoes, cream and finished with clarified butter.
Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg and mace, finished with saffron and cardamom powder.
Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with Awadhi spices and dry fenugreek leaves.
Fresh cottage cheese cooked in a rich chunky fresh tomato and caramelized onion; scented with cardamom and mace.
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.
Fresh cottage cheese and green peas cooked in a velvety tomato, cashew and cream gravy.
Boneless morsels of chicken cooked with long grain Basmati rice and flavoured with saffron slow cooked Dum style.
Hyderabadi Cuisine
Shuruaat (Appetizers)
Succulent cubes of boneless chicken marinated in an Indian pickle blend ‘Achar’, with a hint of lemon juice and mustard oil, cooked in a tandoor.
From the royal kitchens – the traditional sheekh of lamb mince, a flavourful melange of fresh cilantro, cardamom, kebab spices, and red chili powder, cooked on a skewer in a tandoor.
Minced chicken coated with onions, peppers, cilantro and barbequed in a tandoor, sprinkled with kebab spices.
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)
Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tempered with fresh curry leaves.
Famous eggplant and green chillies cooked in aromatic spices, peanuts, sesame and tamarind sauce, tempered with mustard and curry leaves.
Long grain Basmati rice and the choicest cuts of lamb, cooked in Dum style.
A spiced, yet refreshing yogurt accompanied with Biryani.
Punjabi Cuisine
Shuruaat (Appetizers)
A lightly battered fish fry in indian spices, ginger, garlic pastes and gram flour from the Golden City of Amritsar, also known as “Amrit Ka Sarovar” meaning “Pond of Elixir”.
Half spring chicken on bone marinated with traditional tandoori spices, yogurt, ginger garlic pastes and cooked in a tandoor.
Favourite for generations, succulent cubes of chicken, marinated overnight and barbequed in a tandoor.
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)
Fresh cottage cheese cooked in garlic tempered spinach gravy.
Baby okra stirfried tawa style in onions and a tangy spice blend.
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.
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.
The humble eggplant is fire-roasted and mash cooked with spice until silky and tender to create a smooth and smokey nostalgic treat.
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.
An assortment of garden fresh vegetables simmered in a delectable garlic flavoured spinach sauce.
Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger and cilantro.
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)
A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet.
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)
A true Rajasthani delicacy of lamb cooked with chillies, making it the hottest yet most delicious dish in the land.
A regional delicacy of spring boneless chicken cooked with crackled spices and yogurt finished with cilantro.
New potatoes tempered with asafoetida, cumin and turmeric, sprinkled with fresh cilantro and green chillies — A regional potato delight.
A traditional five lentil delicacy, cooked in the earthen pot tempered with cumin and fresh tomatoes.
A bouquet of garden fresh vegetables and spiced long grain Basmati rice, cooked in local style.
Long grain Basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.
Rotis, Naans Aur Parathe
Bread & Condiments
Layered whole wheat bread flavoured with mint.
Spiced cottage cheese and cilantro stuffed bread.
Plain tandoor baked whole wheat bread.
Naan dough kneaded with milk and clarified butter.
Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.
Mashed potato melange, stuffed whole wheat bread.
Naan dough kneaded with milk and clarified butter; with a generous dollop of butter.
Carom seeds flavoured, layered whole wheat bread cooked in a tandoor and basted with butter.
8 Oz container
8 Oz container
Meetha
Desserts
A rich cardamom-scented carrot pudding garnished with slivers of pistachio and almonds.
The famous dessert — milk dumplings steeped in a rose infused sugar syrup, garnished with pistachio slivers.
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.
