STARTERS MAINS SHARING

TAMATARI DAL-PEAS ( 223 cal.) 55 KASUNDI NAJEL ( 471 cal.) 255 Yellow and tomatoes tempered with , peas and red salsa Whole Najel fish rubbed with crushed , lime, curry leaves and mustard paste, chargrilled over charcoals RAJ KACHORI ( 690 cal.) 65 King-sized dough puri lined with chickpea flour spice mix, dressed with a COCONUT LEMONGRASS PRAWNS ( 450 cal.) 150 mix of sprouts, potatoes, kachumber and lashings of beetroot yoghurt, A coastal prawn with coconut, lemongrass, kaiffir lime and roasted red chillies and herb chutney drizzle, pomegranate kernels, farsan sprinkle FISH KOLHAPURI ( 620 cal.) 130 CHAAT TRILOGY ( 505 cal.) 65 chef, Vineet Bhatia's passion and creative repertoire. A respect for Fish cooked in Maharashtrian spices and tamarind water A tangy trilogy of three favourite chaats with potatoes, papdi hay and dahi bhalla ice cream PRESSURE COOKER MURG ( 510 cal.) 120 cooking. Embracing modern techniques and myriad international A home-style preparation of chicken tikka masala and potatoes TIKKI AMRITSARI 70 flake crusted cutlet on a bed of Punjabi chickpeas, and reconsider Indian cuisine. MURG MAKHNI ( 711 cal.) 120 sweetened yoghurt, tamarind chutney, sev sprinkle Butter chicken or chicken tikka morsels in creamy and fenugreek sauce SALSA ( 390 cal.) 65 Cheese samosa tossed with sticky chilli-garlic tomatoes, sesame, fresh BIRYANIS INDI CHINI CHICKEN ( 616 cal.) 120 and spring Served with pomegranate raita An Indo-Chinese preparation of chicken tossed in honeyed soya sauce with spring onions and sesame seeds TIKKA- TIKKI SUBZ ( 127 cal.) 70 Broccoli in a fenugreek and cream cheese marinade, cooked in the Prawn Loomi ( 648 cal.) 155 ROGAN LAMB SHANK ( 1125 cal.) 145 , tikki, tomato chutney Prawns layered with basmati, tangy black lemons, curry leaves and coastal Shank of lamb cooked in Kashmiri chillies and spices spice mix MALAI LOBSTER ( 1050 cal.) 190 LAMB KORMA ( 850 cal.) 150 Lobster tossed in roasted tomato-onion masala flavoured with fennel and Nawaabi Parda Murg 135 Lamb slow cooked in cashew paste and shitake mushrooms, laced with leaves, topped with spiced cheese Flaky pastry encrusted chicken biryani layered with dry fruits and fresh mint truffle oil and tempered with curry leaves GRILLED PRAWN – PURI ( 579 cal.) 145 Lamb Biryani ( 383 cal.) 155 RAAN MUSSALLAM ( 1430 cal.) 225 Garlic-carom prawns grilled in the tandoor, prawn-coconut chaat wheat baubles Lamb morsels tossed with saffron basmati, berries and caramelised onions A dish that would have had the Great Mughal Kings licking their fingers-Raan! Lamb marinated in spices for over 48 hours and slow cooked in its own juices, CHUTNEY HAMMOUR ( 766 cal.) 145 Banarasi Vegetable ( 288 cal.) 105 topped with fried onions and dry fruits Sundried tomato chutney flavoured Hammour fish, wrapped in banana Basmati tossed with assorted , paneer, khoya and dry fruits leaf and chargrilled, served with coconut chutney ALOO BAINGAN ( 240 cal.) 75 CHICKEN DHABA TIKKI (275 cal.) 85 North Indian preparation of aubergine and potatoes, tempered with kalonji Chicken tikka masala with spinach cutlet BREADS, RICE, RAITAS AND MORE KORMA ( 925 cal.) 90 CHICKEN HABIBI ( 419 cal.) 85 Vegetable kofta in mildly spiced tomato and cashew paste Malai-black chicken tikka, mulukhiyah dust, makhni labneh Churra Paratha ( 200 cal.) 12 Kachumber Raita ( 93 cal.) 20 SESAME GOBI ROAST (393 cal.) 90 Butter Naan ( 275 cal.) 12 Green Leaf Salad ( 266 cal.) 40 PATIALA CHICKEN ( 618 cal.) 105 Cauliflower roasted in the tandoor, garnished with tahina sauce, pomegranate Half chicken marinated in Punjabi spices and grilled in the tandoor Onion- Naan (125 cal.) 15 Papad-Chutney ( 56 cal.) 20 kernels and boondi (130 cal.) NAWABI CHOPS ( 570 cal.) 145 Garlic Naan 15 PALAK PAKODA ( 457 cal.) 80 Chargrilled ginger lamb chops crusted with and rose petals, Spinach saag with onion and spinach fritters saffron mash Date-Almond Naan (345 cal.) 20 Cheese Kulcha ( 288 cal.) 20 MUTTON NIZAMUDDIN ( 502 cal.) 110 PANEER MAKHNI ( 686 cal.) 80 Slow cooked boneless mutton, baked Afghani caramelised onion bread Steamed Rice ( 146 cal.) 25 Cottage cheese in a creamy tomato and fenugreek sauce

RAAN CIGAR KEEMA ( 493 cal.) 110 Saffron Pulao ( 218 cal.) 35 DAL MAHARANI ( 775 cal.) 85 Pulled lamb cigar rolls, minced lamb and peas, burani raita Punjabi slow cooked urad dal enriched with fresh cream Pomegranate Raita ( 135 cal.) 25 LAMB DUO ( 534 cal.) 120 DAL TADKA ( 790 cal.) 55 Lamb seekh kabab, chapli lamb kabab, herb chutney Yellow lentils tempered with cumin seeds Above prices do not include a VAT of %5. In case of any allergy or food intolerance please inform your waiter