• Ambada Ka Jhinga (6 Pcs King Size): King prawns marinated in lemon juice, hung curd, and ambada leaf, then chargrilled for a smoky flavor.

• Tawa Fried Fish (2 Pcs Seer Fish): Seer fish seasoned and pan-fried on a tawa, offering a crispy exterior and tender interior.

• Tawa Lassoni Jhinga: Prawns cooked on a tawa with a rich garlic seasoning, enhancing the seafood’s natural flavors.

• Tandoori Pomfret: Bombay silver pomfret marinated in a subtle blend of spices and chargrilled for a classic tandoori taste.

Main Course Vegetarian

• Subz Da Keema: A homemade preparation of finely minced vegetables cooked in exotic Indian spices.

• Handi Subz: Assorted baby vegetables cooked in a dry and spicy masala, served in a traditional handi.

• Corn Methi Malai: Creamy corn dish flavored with fresh methi (fenugreek) leaves, offering a homestyle preparation.

• Martaban Ke Chole: Spicy chickpeas cooked with piquant chilies, served in a traditional martaban (earthen pot).

• Kadai Subz: Assorted baby vegetables cooked in a spicy, dry masala, perfect for a hearty meal.

• Bhindi Amchuri: Baby okra tossed with a blend of spices and garnished with tangy amchur (dried mango powder).

• Sarso Da Saag: Mustard greens traditionally cooked and seasoned with roasted garlic, a Punjabi delicacy.

• Vegetable Bhuna Makhanwala: Selected vegetables cooked in a tangy, buttery makhani gravy.

• Jalandhari Mushroom: Button mushrooms deep-fried and tossed with onions and Indian spices, a specialty from Jalandhar.

• Tawa Subz: Spring vegetables tossed with fiery spices and herbs, cooked on a tawa.

• Aloo Methi: A simple yet exotic combination of potatoes and fresh methi leaves.

• Dum Aloo Kalimirchi: Baby potatoes cooked in an onion-tomato gravy, flavored with black pepper.

• Baingan Ka Bharta: Roasted eggplant pulp cooked with tomatoes and onions, offering a smoky and rich flavor.

• Matar Paneer Bhurji: Paneer (cottage cheese) crumbled and sautéed with green peas, red and green peppers, and garnished with tomato juliennes.

• Paneer Kurchan: Stir-fried paneer strips with onions, capsicum, and tomatoes, generously spiced.

• Kofta Zartaari: Paneer and potato dumplings cooked in a unique Zartaari style.

• Palak Paneer: A classic dish of paneer cubes cooked in a creamy spinach gravy.

• Kadai Paneer: Cottage cheese sautéed with onions and capsicum, flavored with kadai masala.

• Paneer Tikka Masala: Spicy paneer cubes in a rich tomato and onion gravy.

• Malai Kofta: Soft paneer dumplings in a creamy, mildly spiced gravy with a hint of sweetness.

• Paneer Makhani: Paneer cubes cooked in a traditional makhani gravy, flavored with kasoori methi (dried fenugreek leaves).

• Matar Paneer: Paneer cooked with green peas in a flavorful Indian spice mix.

Starter Non-Veg (Mutton)

• Pasanda Sukka Gosht: Boneless mutton cubes cooked in a special chef’s recipe, offering a rich and flavorful dish.

• Tawa Bheja Fry: Goat brain seasoned and pan-fried with spices on a tawa, offering a soft and flavorful starter.

• Keema Kaleeji: A rich and spicy preparation of minced mutton and liver, cooked with aromatic spices.

• Tandoor Shikandari Nalli (3 Pcs): Lamb shanks simmered in their own juices with spices, then grilled in a tandoor.

• Seekh Kabab: Double minced lamb kebabs flavored with royal cumin and saffron, cooked on skewers.

• Kaleeji Fry: Mutton liver cooked with fiery spices and a predominant black pepper flavor.

Starters Non-Veg (Chicken)

• Chakori Murgh: Boneless chicken marinated in green masala and cooked in a tandoor.

• Murgh Ka Soola: A fiery Rajasthani kebab flavored with cinnamon.

• Tandoori Chicken: Classic chargrilled chicken marinated in yogurt and spices.

• Tandoori Shikari Tangdi (4 Pcs): Chicken drumsticks marinated with Kashmiri chilies and fenugreek, then chargrilled.

• Tawa Ki Murgh: Succulent chicken pieces marinated in spices and shallow-fried on a tawa.

• Chandi Kabab: Chicken morsels marinated in a light creamy mix and cooked in a tandoor.

• Gilafee Seekh Kabab: Chicken mince seekh kebab flavored with cardamom and wrapped with finely chopped vegetables.

• Sabuta Chooza: A Mughal specialty of whole roasted chicken.

• Masaledar Murgh Ki Chaap (4 Pcs): Chicken thighs marinated overnight and cooked in a clay oven, richly spiced.

• Lasooni Bhatti Ka Murgh: Chicken marinated with yogurt, browned garlic, and spices, cooked in a tandoor.

• Non-Veg. Platter: A combination of mutton, chicken, and seafood starters served on a platter.

• Tawa Lasooni Ka Murgh: Chicken cooked on a tawa with a rich garlic flavor.

Main Course Chicken

• Murgh Zartari
  Strips of chicken sautéed with juliennes of onions and tomatoes, flavored with a delicate blend of spices.

• Murgh Dhaba Special
  Half spring chicken cooked in a rich Punjabi curry, offering authentic roadside dhaba flavors.

• Murgh Makhani
  A beloved dish with shredded chargrilled chicken tossed in a tangy cashew nut gravy, also known as Butter Chicken.

• Murgh Rara Masala
  Chicken pieces cooked with minced chicken in a rich Lucknowi-style gravy.

• Egg Lababdar
  A unique preparation of eggs cooked in a spicy and tangy lababdar gravy.

• Nizami Tangdi
  A Hyderabadi specialty with chicken drumsticks cooked with onions, tomatoes, and fresh herbs.

• Murgh Kalimirch
  Shredded chicken cooked with crushed black pepper and fiery spices, for those who love a bit of heat.

• Murgh Tikka Lababdar
  Succulent chicken pieces cooked in tikka masala, garnished with ginger and garlic, providing a rich and creamy taste.

• Kadai Murgh
  Boneless chicken pieces sautéed and simmered in their own juices, tossed in kadai masala for a spicy kick.

• Murgh Methi Saag
  A rare dish where chicken is cooked without water, tempered with cumin, garlic, and fresh methi (fenugreek) leaves.

Rice and Biryani

• Vegetable Pulao
  Basmati rice cooked with mixed vegetables and aromatic spices.

• Jeera Rice
  Simple yet flavorful rice cooked with cumin seeds.

• Mutton Dum Biryani
  A chef’s special recipe of mutton biryani cooked dum-style for a rich and fragrant flavor.

• Dal Kheechdi
  Moong dal and basmati rice mixed and cooked together, served hot for a comforting meal.

• Basmati Uble Huye Chawal
  Plain boiled basmati rice, perfect as a side dish.

• Curd Rice
  Well-cooked rice mixed with curd for a cooling and soothing dish.

• Vegetable Biryani
  A flavorful biryani made with basmati rice and mixed vegetables, spiced to perfection.

• Chicken Biryani
  An all-time favorite chicken biryani, richly spiced and cooked with aromatic basmati rice.

• Peas Pulao
  Basmati rice cooked with fresh green peas.

• Ghee Rice
  Fragrant basmati rice cooked with clarified butter (ghee) for a rich taste.

Roti and Parantha

• Aloo Stuffed Paratha
  Paratha stuffed with spiced mashed potatoes.

• Roomali Roti
  Thin, soft roti made with refined flour.

• Plain Roti
  Simple whole wheat flatbread.

• Garlic Naan
  Naan flavored with garlic, baked to perfection.

• Chakori Warqui
  A thin crust layered crispy paratha.

• Naan
  Traditional Indian flatbread, perfect with curries.

• Butter Naan
  Naan brushed with butter for extra flavor.

• Cheese Naan
  Naan stuffed with gooey cheese.

• Missi Roti
  Spiced gram flour roti, a Punjabi specialty.

• Cheese Chilli Olive Naan
  Naan stuffed with cheese, chili, and olives for a fusion twist.

• Butter Roti
  Whole wheat roti brushed with butter.

• Kulcha
  Soft, leavened bread, typically served with chole.

• Makai Ki Roti
  Cornmeal flatbread, often paired with Sarson da Saag.

• Butter Garlic Naan
  Naan topped with garlic and butter, ideal with any curry.

• Butter Kulcha
  Kulcha brushed with butter for added richness.

• Pudina Kulcha
  Kulcha flavored with fresh mint.

• Methi Kulcha
  Kulcha infused with methi (fenugreek) leaves.

• Aloo Stuffed Kulcha
  Kulcha stuffed with a spiced potato filling.

• Mooli Stuffed Kulcha
  Kulcha stuffed with grated radish and spices.

• Paneer Stuffed Kulcha
  Kulcha filled with seasoned paneer.

• Laccha Paratha
  Multi-layered paratha, crispy and flaky.

• Mooli Stuffed Paratha
  Paratha stuffed with grated radish and spices.

• Paneer Stuffed Paratha
  Paratha filled with spiced paneer.

Main Course Mutton

• Nalli ka Salan
  Tender lamb cooked in a rich brown gravy, prepared dum-style.

• Keema Matar
  Minced lamb cooked with fresh green peas in a semi-dry gravy.

• Rajputana Lal Maans
  A spicy Rajasthani dish made with lamb shoulder simmered in a brown cardamom and ginger gravy.

• Mutton Rogan Josh
  Tender lamb cooked in a red-brown Kashmiri gravy, rich in flavor and spices.

Desserts

• Rasmalai
  Soft, spongy rasmalai soaked in sweetened milk, flavored with cardamom.

• Gajar Ka Halwa
  A traditional dessert made with grated carrots cooked in milk, ghee, and sugar, garnished with nuts.

• Gulab Jamun
  Soft, spongy dumplings soaked in rose-flavored sugar syrup, a classic Indian dessert.

Welcome Drink

• Lassi Sweet
  Sweet, refreshing lassi made with chilled yogurt. Available in Sweet, Salt, or Masala versions.

• Lassi Salt
  A savory version of lassi made with a pinch of salt.

• Lassi Masala
  Lassi spiced with Indian masalas for a tangy twist.

Soups

• Tamatar Ka Shorba
  A flavorful tomato soup seasoned with Indian spices and flavored with basil.

• Chicken Shorba
  A light chicken broth simmered with Indian spices and finished with a special twist.

• Paya Shorba
  A rich lamb trotters soup cooked overnight with potli masala and finished with fresh herbs.

• Boondi Raita
  Yogurt mixed with gram flour dumplings and seasoned with roasted cumin powder.

• Fresh Green Salad
  A platter of freshly sliced garden vegetables, perfect as a healthy side.

• Mixed Raita
  Yogurt mixed with onions, cucumber, green chili, salt, and cumin powder.

• Pineapple Raita
  Yogurt blended with chopped pineapple for a sweet and tangy raita.

• Bottle Water
  Fresh bottled water to keep you hydrated.

• Coke (300ml) Tin
  Classic Coca-Cola served in a 300ml tin.

• Diet Coke (300ml) Tin
  A lighter version of Coca-Cola with fewer calories.

• ThumsUp (300ml) Tin
  A strong, fizzy drink with a bold flavor, served in a 300ml tin.