INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 Pm - 3:00 Pm | Dinner, 6:30 Pm - 11:00 Pm INDIAN CURRY TRAIL

Home , Bhakri, Gosht, Sanna (dish), Sheermal, Solkadhi, Wazwan

INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 pm - 3:00 pm | Dinner, 6:30 pm - 11:00 pm INDIAN CURRY TRAIL

urries in India bring to forth the country's myriad variations in religion, culture, history and customs. CIndian Curry Trail celebrates this diversity in the food culture of India. Chef Paul Joe, Chef De Cuisine at Hilton Chennai, whose forte is Indian Cuisine, has designed an exclusive menu that showcases a unique breadth of authentic and traditional curries paired with eclectic Indian breads.

Tarkari Chem Hooman 800 Kokum curry with vegetables from Konkan coast

Govind Gatte ki Sabzi 800 Nuts stuffed gram our dumplings simmered in yoghurt based gravy, and avoured with garam masala from the Marwar region

Soya Chaap Curry 800 Textured soya sticks served in onion gravy from the bylanes of Old Delhi

Vetrilai Vada Kurma 800 Betel leaves and chana dal dumplings in tomato and coconut curry from Tamil Nadu

Kaju ani Shahale 800 Tender coconut slices cooked with cashew nuts; from the Malwan region

Kaddoo ka Khatta 800 A sumptuous dish from Kangra valley with pumpkin cooked in a spicy and tangy gravy and dried raw mango powder

Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Non vegetarian | CHICKEN Khuroos-e-Tursh 900 The ultimate chicken recipe from the Nizami Khansama where the roasted chicken legs are lled with tangy mince and nished in cashew gravy avoured with saffron

Safed Murgh 900 Originating from the shahi dastarkhwan of Agra, spring chicken braised in creamy almond gravy

Kombdicha Rassa 900 Spicy chicken curry with coconut from the Konkan belt

Salli Jardaloo Marghi 900 Chicken cooked with apricots and garnished with potato straws – a Parsi delicacy

Nattu Kozhi Kolumbu 900 Country chicken cooked home style with hand pounded spices originating from Tamil Nadu

Butter Chicken 900 Old Delhi styled creamy chicken curry using meat on the bone for an authentic experience

Non vegetarian | MEATS Gushtaba 950 Minced lamb dumplings in yoghurt gravy – a must have dish of Kashmiri wazwan

Gosht ka Korma 950 Signature mutton curry with a tomato base, from the erstwhile princely state of Rampur

Bohri Dabba Gosht 950 An Eid specialty of the Gujrati Bohri community; lamb cubes simmered in almond, cashew nut and sesame seed gravy

Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Gongura Mamsam 950 Tangy mutton curry from Andhra Pradesh avoured with fresh roselle leaves

Mutton Rezala 950 From the erstwhile princely state of Awadh, kid lamb cooked in cashew nut based curry and avoured with coriander leaves

Aatu Kari Kozhambu 950 Home style mutton curry from the Kongunadu region that is famous for its freshness of ingredients and balance of spices

Non vegetarian | SEAFOOD Peethala Pulusu 950 Fresh swimmer crabs cooked in tamarind avoured curry coined from Nellore in coastal Andhra

Kolmi No Patio 1300 Parsi dish of prawns cooked in freshly ground masala of coconut and cashew nuts

Meen Mulakittu Vattichatu 950 Tamarind avoured sh curry with spicy chilies and shallots from the Malabar coast

Nethali Meen Thokku 950 Anchovies stewed in onion, tomato and coconut based gravy from the heart of the Coromandel coast

Daab Chingri 1300 Tiger prawns cooked in tender coconut shell; a delicacy from Bengal

Paplet Gassi 1300 Chilli and tamarind avoured light curry with Pomfret from Mangalore

Dosa 200 A fermented crepe made from rice batter and black lentils; this is a staple dish of South Indian states

Tandalchi Bhakri 200 Breads of India Rice our bread from the coastal Maharashtra region Sheermal 200 A at bread laced with milk Poi 200 and saffron from the erstwhile Traditional Goan bread princely state of Awadh dusted with semolina

Taftan 200 Sanna 200 Leavened our bread from Kashmir A spongy steamed savoury cooked in tandoor pancake from Mangalore

Varqi Paratha 200 Khurmi Naan 200 Layered wheat bread, shallow Freshly made rened our soft fried in claried butter from the bread topped with nuts, chilli and bylanes of old Delhi garlic from Hyderabad

Bakarkhani 200 Malabari Porotta 200 Thick crusted spiced at bread Multi-layered rened our bread from Kashmir from the Malabar region

Kulcha 200 Luchi 200 Leavened bread originating Fluffy fried bread originating from Punjab from Bengal

Kulche naal Soya Chaap de Curry 1000 Textured soya sticks served in onion gravy with Kulche accompanied by salted lassi, onion dices and chili pickle

Kaddoo ke Khatta aur Bakarkhani 1000 Tangy and spicy pumpkin curry served with thick crusted at bread along with black dal and mango chutney

Salli Jardaloo Marghi ani Ladi Pav 1100 A quintessential item of the Sunday special menu at the Parsi Gymkhana, best accompanied by sago wafers

Kombdi Vade 1100 A dish native to the Konkan region consisting of a traditional chicken curry, vade or multigrain puri, served with sliced onion, a wedge of lime and refreshing solkadhi

Korma Paratha 1100 Luscious mutton korma served with varqi paratha with green salad and bhurani raita

Mutton Curry with Dosai 1100 A classic combo of the spicy mutton curry with freshly made dosa served with pickles and chutneys

Paplet Gassi with Sannas 1500 A popular Mangalorean meal consisting of avoursome Pomfret curry with soft steamed rice cakes

Kolmi No Patio ani Tandalchi Bhakri 1500 Often served in special occasions of the East Indian community of coastal Maharashtra and Parsi settlers of Dahanu, best accompanied by Kolah’s green mango pickle

Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. HILTON CHENNAI 124/1, J. N. Salai, Guindy, Chennai 600032 For reservations, please dial 2225 5555 chennai.hilton.com