Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.
Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.
Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.
Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.
A 700 year old traditional recipe from Hunza Valley in Pakistan, layers of paneer and chapati, served with mulberry chutney
Chicken cooked in a luscious paste.
Special occasion mutton curried with yoghurt, tomatoes and saffron
Cubes of lamb leg cooked in tomato, red chilli, turmeric and yoghurt.
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.
Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.
Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.
South Indian lamb curry with coconut milk, tamarind and curry leaf tempering.
Whip up some sweet, sweet comfort! A soothing mix of yogurt, cream, mangoes, milk, saffron and cardamom.
Liver and egg cooked with a range of masalas, can be served with sulemani parantha or khameeri naan.
A gourmet dish by a master chef combines the unique flavors of aubergine and sweet potatoes.
Brinjal chunks tossed leisurely in a host of spices, pepped up with the tang of tamarind. Garnish generously with coriander and lemon to add to the freshness.
Prawns cooked in assorted masalas, potatoes, kokam, served with corn-red bell pepper-tomato accompaniment.
Veggies, spices, baby prawns, khoya and nuts sauteed, placed in filo pastry squares and deep fried. Served with a light salad.
Aromatic chicken, marinated and cooked in a hot tomato sauce, served on a bed of greens with a coriander mash.