Pudina Paneer Tikka

• Paneer cubes marinated with mango and mint chutney, cooked in a tandoor.

Dum ke Bhooley

• Paneer rolls filled with seasoned fresh vegetables, tossed with black cumin, and dipped in a flavorful sauce.

Makkai ki Tikki

• Fresh corn kebabs centered with raw mango, ginger chili, and mint stuffing, offering a burst of flavors.

Gucchi Dara

• A Kashmiri dish featuring morels and green peas simmered in a delicately flavored yogurt gravy.

Kehkashan

• A melange of vegetables, fresh anardana, and corn niblets, tossed with cumin and aromatic spices.

Paneer Khurchan

• Fresh cottage cheese batons pan-fried with tomato, capsicum, and tempered with mustard seeds.

Dal Bukhara

• A rich blend of black lentils, tomatoes, ginger, and garlic, simmered overnight for a hearty flavor.

Murgh Angaar

• Boneless leg of chicken marinated with ginger, garlic, chopped onions, and red chili, then grilled to perfection.

Afghani Murgh Tikka

• Boneless chicken kebabs marinated with heavy cream and aromatic spices, cooked on skewers.

Murgh Bemisal

• Smoked chicken tikka simmered in a velvety gravy of tomatoes and brown onion paste.

Machli Tikka

• Boneless river sole marinated with salt, ginger, and garlic paste, cooked in a tandoor.

Ajwaini Machli Tikka

• Fish cubes marinated in a creamy ajwain and gram flour batter, skewered, and char-grilled.

Jhinga Hara Masala

• Fresh bay prawns tossed with spring onions and a green masala made from coriander, mint, and other herbs.

Kalinga Machli

• Fish fillet marinated with turmeric, simmered in mustard paste with red chili, for a robust flavor.

Machli Kaliyan

• In-season fish simmered in a golden yogurt gravy, fragranced with Lakadong turmeric.

Burrhani Gosht

• Lamb leg chunks cooked in an onion and yogurt gravy, seasoned to perfection.

Gilawat ke Kebab

• Delicate, melt-in-the-mouth kebabs made from finely minced lamb, flavored with cloves and spices.

Sikandari Raan

• Whole leg of spring lamb, braised in a marinade of malt vinegar, cinnamon, and other spices.

Nehari

• A signature lamb preparation, simmered overnight with green herbs and traditional spices.

Rarah Gosht

• Prime cuts of lamb, ribs, and shank, cooked with coarsely pounded mince, finished with rich spices.

Pudina Paratha

• A mint-flavored paratha, perfect for pairing with rich curries.

Tandoori Naan

• A soft, leavened bread baked in a tandoor, ideal for soaking up gravies.

Kulcha

• A soft, fluffy bread, often stuffed, and baked in a tandoor.

Warqi Paratha

• A multi-layered, flaky bread with ajwain, baked in a clay tandoor.

Roomali Roti

• A thin, soft roti, usually served folded, and a great accompaniment to any dish.

Naan Amal

• A special naan with a hint of nuts and milk, offering a unique flavor.

Tarkari Pulao

• Seasonal vegetables and aged Basmati rice cooked on dum in subtly spiced layers.

Murgh Biryani

• Boneless chicken marinated with yogurt, caramelized onions, chilies, mint, and saffron; cooked on dum with Basmati rice.

Dum Pukht Biryani

• Basmati rice simmered with lamb, infused with mace, ittar, and kewra, and finished in a sealed pot.