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MENU DEAR GUESTS, Pakistani cuisine is a mixture of South Asian culinary traditions, characterized by a large variety and richness of flavours. In Pakistan, the dishes vary greatly depending on the region from which they come from, thus reflecting the ethnic and cultural diversity of the country. The dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. Punjabi cuisine is dominated by meat bathed in thick sauces with a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip naan bread in the sauces or try Pakistani basmati rice. The taste of the sauces depends on the composition of spices used (masal) and different additives. Our restaurant serves authentic Pakistani and Indian cuisine. MENU SYMBOLS Gluten-free Hotness level 1 to 3 Vegetarian Perfect for kids You can choose between plain naan bread or rice to accompany your main dish (both free of charge). Please be advised that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF FOR A STARTER PAKISTANI CHILLIES ORDER A SNACK AND WHICH ARE REALLY SPICY SNACKS CHOOSE A SAUCE FOR IT 1. ALOO PAKORA 150 G 16 PLN 8. ONION BHAJI 8 PIECES 14 PLN Deep-fried potatoes Deep fried onions, coated in pea flour dough. coated in pea flour 2. BAINGAN PAKORA 150 G 16 PLN 9. PALAK PAKORA 8 PIECES 16 PLN Deep-fried eggplant slices, Deep fried spinach with fresh onions battered in chickpeas dough and potato coated in pea flour dough. 3. CHICKEN PAKORA 8 PIECES 19 PLN 10. PANEER PAKORA 8 PIECES 18 PLN Deep fried chicken, Deep fried home-made white cheese, coated in pea flour coated in pea flour dough. 4 PIECES 4. CHILLI PAKORA 20 PLN 11. PRAWN PAKORA 8 PIECES 22 PLN Spicy chilli with the addition of deep-fried Deep fried shrimps with the addition onion, coated in pea flour dough of fresh onions and potatoes, coated in pea flour dough 5. FISH PAKORA 6 PIECES 20 PLN Deep fried fish, coated in pea flour 12. VEG. SAMOSA 2 PIECES 14 PLN Triangular fried pastry, stuffed with 6. GOBI PAKORA 8 PIECES 16 PLN potato and pea filling, onion, garlic Deep fried cauliflower, and Indian spices. coated in pea flour 7. GOLL GAPPA 8 PIECES 20 PLN Small, round dumplings stuffed with chickpeas, potatoes, onions, garlic and spices. Served with tamarind water and mint sauce. DELICIOUS ORIENTAL SOUPS 330 ML 13. CHICKEN CORN SOUP 12 PLN 17. MUTTON SHORBA 16 PLN Chicken broth with sweet corn, garlic, Lamb broth with carrots, fresh coriander, and pieces of meat. parsley, dill and red chilli. 14. CORIANDER SOUP 12 PLN 18. PRAWN SOUP 16 PLN Oriental chicken broth with fresh Oriental soup made with shrimps and and boiled coriander. vegetables with oriental spices and fresh chilli and lemons (5 pcs. prawns). 15. DAL SOUP 12 PLN Red lentil cream soup. 19. TOMATO SOUP 12 PLN Tomato cream soup with garlic, 16. LAHORI YAKHNI 12 PLN cream, butter and spices. Oriental broth with pieces of chicken and spices. MAIN DISHES VEGETARIAN SERVED WITH PLAIN NAAN IN SAUCES 400 G OR BASMATI RICE CA. 200 G 20. ALOO PALAK 26 PLN A combination of spinach and potatoes, seasoned with chillies, onions and garlic with the addition of ginger, turmeric, cumin, coriander, heavy cream and ghee butter. 21. BHINDI MASALA 28 PLN Okra fried with fresh onion, tomato, chilli and Indian spices. 22. BUTTER PANEER 26 PLN A classic dish, derived from India, in a vegetarian version. Fresh paneer cheese dipped in a delicate, butter-tomato sauce with the addition of spices, blended cashews, coconut flakes, coconut milk and heavy cream. 23. CHANA MASALA 26 PLN The basis of this dish is chickpea (chana), in a sauce of tomato paste, onion, ginger, cumin, garlic and spices. 24. DALL TARKA 24 PLN Red lentil curry, seasoned with spices fried in hot fat. * the term "tarka" or "tadka" means that at the end of cooking, the dish has been seasoned with spices fried in hot fat. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF MAIN DISHES PAKISTANI CHILLIES VEGETARIAN WHICH ARE REALLY SPICY SERVED WITH PLAIN NAAN IN SAUCES 400 G OR BASMATI RICE CA. 200 G 25. DALL MAKHANI 26 PLN 29. PANEER TIKKA MASALA 26 PLN Boiled red lentils with the addition of red beans, Pieces of paneer cheese marinated in spices, fried a mixture of spices, garlic, fried onions, bathed and stewed in a spicy sauce, based on tomatoes and in a delicate butter-cream chilli sauce. peppers, with spices and yoghurt. 26. KADAI PANEER 26 PLN 30. SABZI MIX 26 PLN White, homemade cheese in a sauce of tomatoes, A mix of fresh vegetables (broccoli, cauliflower, peppers and onions, fried in a wok, with the addition beans, tomato, onion, garlic), blanched and then of kadai masala spices (coriander seeds and dried stewed in curry sauce with the addition of spices. chilli). 31. VEG JALFREZI 26 PLN 27. PANEER METHI 26 PLN Stir-fried vegetables, with chillies, onions, tomatoes, Paneer cheese in a delicate, creamy fenugreek sauce, green peppers, coriander, and yoghurt. Veg. with garlic, cream, yoghurt and a mix of spices. 32. VEG. KOFTA 26 PLN 28. PALAK PANEER 26 PLN Fried potato and pea balls, served in a vegetable White, homemade cheese in a thick spinach sauce, curry sauce, based on tomatoes and onions, with a with the addition of spices and cream. mixture of spices. VEGE DISHES ON RICE* SERVED WITH RAITA SAUCE 450 G 33. VEG BIRYANI 28 PLN Aromatic dish based on basmati rice with the addition of vegetables (peas, carrots, potatoes, tomatoes), fried and steamed with lots of aromatic spices (cinnamon, green and black cardamom, anise, pepper, coriander). 34. CHANA PULAO 28 PLN Basmati rice fried with chickpeas, tomatoes, onions, and garlic, then steamed and seasoned with a spice mixture. The waiting time for dishes served with rice is longer, due to the cooking process. MAIN DISHES PREPARED IN SERVED ON A CAST IRON PLACE TANDOOR OVEN 450 G WITH A SET OF 4 SAUCES Tandoor is a traditional clay pitcher oven, commonly used in Pakistani cuisine. The dishes prepared in it are juicy and crunchy at the same time, which is due to the high temperature reaching up to 500°C and the short baking time. 35. PANEER TIKKA SIZZLER 30 PLN Marinated pieces of paneer cheese, grilled in the oven, served on a cast iron plate with fried onions and peppers 36. CHICKEN TIKKA SIZZLER 30 PLN Boneless chicken leg meat, marinated in yoghurt and spices, then baked in the oven and served on fried onion with spices. 37. GARLIC CHICKEN TIKKA SIZZLER 32 PLN Boneless chicken leg meat, marinated in yoghurt, spices and garlic, then baked in the oven and served on fried onion with spices and garlic paste. 38. MALAI TIKKA 32 PLN Mild version of a classic sizzler; chicken marinated in yoghurt, milk and spices. Baked in Tandoor oven, topped with cream. 39. SHASHLIK 32 PLN Chicken marinated in yoghurt and spices, grilled in the oven in the company of vegetables (pepper, onion), served on a cast iron plate. 40. GARLIC PRAWN SIZZLER 35 PLN Marinated king prawns, grilled in the oven, served on a cast-iron plate accompanied by onions, fresh chillies and lemon 41. SEEKH KEBAB Grilled meat in the form of oblong chops. Seekh kebab is made of minced meat with the addition of onions, coriander and spices. The dish is simple, but requires proper preparation and proper heat treatment. The making of a perfect seekh kebab needs lot of heart and culinary passion. 3 PIECES 400 G • chicken 30 PLN • beef 36 PLN • lamb 40 PLN PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. MAIN DISHES WE USE A BLEND OF PAKISTANI CHILLIES WITH MEAT IN SAUCES WHICH ARE REALLY SPICY SERVED WITH PLAIN NAAN OR 400 G BASMATI RICE CA. 200 G For dishes 46-63, choose your favorite meat: • CHICKEN 30 PLN Dishes 42-45 are with tikka • BEEF 32 PLN 30 PLN chicken (grilled in Tandoor oven) • LAMB 36 PLN at a price of PLN 30 • SHRIMPS 38 PLN 42. BUTTER CHICKEN 46. ACHAR GHOST A classic dish, originating in India. Marinated chicken, Dish reminiscent of Pakistani green mango pickles grilled in a Tandoor oven, dipped in a delicate, and limes. "Achar ghost" = "meat pickles". The meat butter-tomato sauce with the addition of spices, is prepared with the addition of spices used for blended cashews, coconut pieces as well as coconut vegetable pickles, tomatoes, garlic, mango pickles, milk and cream. spice mix, yoghurt. 43. PAKISTANI CHICKEN MAKHANI 47. BHINDI GHOST Marinated pieces of chicken, grilled in a Tandoor Chosen meat variety fried with okra, fresh onion, oven, then stewed in a delicate tomato-butter tomato, chilli and Indian spices. sauce with the addition of cream, cashews, coconut, cayenne pepper, cardamom, cinnamon, chilli. 48. CHANGEZI Rich, creamy Mongol style curry. Roasted meat, 44. CHICKEN TIKKA MASALA stewed in a sauce based on milk, cream, onion, Dish created by the British, but based on Indian and cashews, ginger-garlic paste, tomatoes, coriander, Pakistani traditions. Pieces of chicken tikka dipped in fenugreek leaves and chaat masala spice mixture. an aromatic tomato-pepper sauce with the addition * Legend has it that the name of the dish was derived of chilli.
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  • South Indian Cuisine

    South Indian Cuisine

    SOUTH INDIAN CUISINE South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardamom, black pepper and turmeric. South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Meals are followed by coffee. South Indian dals and curries are more soupy than North Indian dals and curries. South Indian cuisine is also hotter. Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. PARIMARAL - THE SOUTH INDIAN TRADITION OF SERVING A TRADITIONAL MEAL A typical traditional meal in South India is served on a "Vazhaillai", a freshly cut plantain leaf. The Sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card.