SPRING 2017 starters
COCONUT PEPPER SHRIMP—9 ACHARI PANEER—8 CHICKEN BUKHNI KABAB—9 mustard seeds, curry leaves grilled cottage cheese three chili marinade, pineapple chutney
SAMOSA CHAAT—7 ACHARI CHICKEN TIKKA—9 KQ CAULIFLOWER—8 chickpeas, tamarind and mint chutney pickling spice marinade cauliflower florets, garlic tomato chutney
PAV BHAJI—8 CHICKEN MALAI KABAB—9 MASALA FRIED CALAMARI—9 buttered bread rolls, vegetable gravy yogurt/pepper marinade, plum chutney spicy aioli DAHI BHALLA—7 RAJMAH ALOO TIKKI—7 CHICKEN PALAK KEBAB—9 lentil dumplings, yogurt, tamarind chutney red kidney beans, potato cakes spinach, coriander seeds
vegetarian
KOHLRABI SUBZI—14 BEET CARROT KOFTA—14 SWEET & SOUR EGGPLANT—14 carrots, green peas five spice, onion tomato gravy baby eggplant, tomato-tamarind sauce
PUNJABI KADI—13 DUM ALOO—13 SAAG PANEER—14 vegetable fritters, turmeric potatoes, mixed vegetable stuffing spinach, cottage cheese
LANGAR WALI DAL—13 PANEER MAKHANI—14 KARAHI PANEER—14 black and yellow chickpea lentils, cottage cheese, tomato gravy cottage cheese, garlic-sweet peppers red kidney beans
non-vegetarian
HOMESTYLE CHICKEN CURRY—15 DUCK BIHARI—22 TANDOORI SALMON—22 onion/tomato gravy, cilantro grilled duck breast, cumin rice, tomato gravy lemon rice, green mango chutney
CHICKEN KORMA—15 SHRIMP MOILEE—20 LAMB ROGAN JOSH—20 grilled chicken, saffron infused sauce mustard seeds, coconut milk, dried red chilies lamb shank Kashmiri-style
CHICKEN TIKKA MASALA—15 LAMB CHETTINAD—19 TANDOOR GRILLED PRAWNS—24 boneless chicken, tomato gravy poppy seeds, shredded coconut crispy okra, sweet lime pickle
CHICKEN VINDALOO—15 GOAT ALOO CURRY—19 TANDOOR GRILLED LAMB CHOPS—24 vinegar, red chili, ginger potatoes, tomato gravy aloo bhurta, apple chutney chutney—1.75 raita—4 rice qulture punjabi breads
ORANGE BOONDI LEMON RICE—5 POORI—5
APPLE CUCUMBER JACKFRUIT BIRYANI—15 PLAIN NAAN—3 potatoes, cauliflower, onions, tomato PINEAPPLE MINT OLIVE & GARLIC NAAN—4 GOAT BIRYANI—19 PLUM MANGO saffron, onion, garam masala ROTI—3
CHICKEN BIRYANI—17 LACCHA PARATHA—4 garam masala, rose water, mint MINT PARATHA—4 COCONUT SHRIMP BIRYANI—20 ONION-PARMIGIANA KULCHA—6 mustard seeds and curry leaves SPINACH-GOAT CHEESE KULCHA—6 BASMATI RICE—3
CHEF’S SIX COURSE TASTING MENU—60