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Qabali Seviyan Kabul 8

I Experienced This Unique Afghan Dish In Kabul At The End Of My Journey And Fell In Love With Its Divine Rich Texture. A Vermicelli And Masala Chicken Supreme Is Tossed With Pine Nuts And Baked In An Egg Custard

Barra Peshawari Pakistan 23

Pakistan’s Cuisine Centres On Meat Dishes Much More Than Other Regions In India. This Recipe Brings Out The Flavour Of Tandoor Roasted Lamb Chops With Kashmiri Chillies

Aloo Sialkoti Pakistan 6

These Slow Roasted Potatoes Cooked With Fenugreek Leaves Are My Father’s Favourite, Reminding Him Of His Birth Place Of Sialkot, Formerly India, Now In Pakistan.

Murghi Nazakat Punjab 14

While Crossing Amritsar I Stopped At A Dhaba, A Highway Restaurant On The Grand Trunk Road. The Enthusiastic Dhaba Walla There Prepared For Me The Following Selection Of Three Different Chicken Tikkas:

Mint And Basil, Poppy Seed And Kashmiri Chillies, Crack Pepper And Dill

Kararee Bhyein Punjab 6

Taken From The National Flower Of India, Lotus Stem Is A Rare But Delicious Ingredient Used Often In Indian Cooking. Most Famous For Being Fried And Eaten As A Snack, Here The Vegetable Is Tossed With Peanuts And Coriander In The Punjabi Style

Tandoori Harra Phool Punjab 6

This Vegetarian Dish Of Broccoli Roasted In The Tandoor And Deliciously Marinated With Cream Cheese And Yoghurt Reflects The Eating Customs And Produce Of The Punjab Region

Paneer Platter Punjab 9

This Indian Cottage Cheese, Features Heavily In Punjabi Cuisine, An Area Noted For Its Quality Dairy Products. The Platter Contains:

Tandoori Paneer, Baked Samosa, Paneer And Walnut “tikki’

Kadhai Palak Macchi Punjab Hills 19

Line-caught Norwegian Cod Is Used Here As A Fresh Alternative To The Punjabi Freshwater Fish And Cooked With Pounded Tomatoes, Chillies And Baby Spinach

Titari Punjab 9

Upon Stopping In At The Punjabi Village Home Of A Family Friend, I Was Treated To This Exquisite Dish Of Tandoor Grilled Guinea Fowl Marinated With Royal Cumin, Fresh Garlic And Smoked Red Chillies

Bhalla Papadi Chaat Delhi 6

A Tea Time Favourite For All North Indians, This Dish Finds Its Roots In The Gallis “streets” Of Old Delhi, Where Crisp Fried Pastry And Chick Peas Are Drizzled With Creamy Yoghurt, Tamarind And Mint Chutney

Shammi “Shikampur” Lucknow 7

Hailing From The Culinary Melting Pot Of Lucknow, This Exotic Minced Lamb Kebab Boldly Flavoured With Cardamom And Mace Literally Means “belly Full”, Referring To Its Yoghurt And Mint Stuffing

Hiren Ke Kakori Lucknow 7

Lucknow, A City Noted For Its Fine Food And Persian Influences Is Renowned For Its Kebabs, An Important Part In Awadhi Cuisine. This Venison Kebab With Saffron And Figs Is A Speciality Of The Region.

Matkey Ki Gosht Biriyani Lucknow 17

Unanimously Voted The Food Capital Of India, Lucknow Specialises In Slow Cooking, In Particular Biriyani Dishes. This Combination Of Lamb Cooked With Basmati Rice In A Sealed Terracotta Pot Imparts A Distinctive Earthy Flavour

Kumro Phool Bhaja Calcutta 13

A Must Have For Any Traditional Bengali Feast. Crisp Fried Courgette Flowers Are Stuffed With A Whiting And Shrimp Paté With Smoky Onion Seeds. We Serve Ours With My Mother In Law’s Spicy Tomato And Jaggery Dip

Clamp Grill - Thattee Hyderabad

This Traditional Process Of Indian Grilling Has All But Vanished In Modern Indian Cooking. The Only Option For Me To Understand The Method, In Which Meat Is Sandwiched Between Two Clamps And Grilled, Was To Make My Own “Thattee”. This I Did With The Help Of 82 Year Old Grill Expert Khansamma Nawaz Ali - A Tribute To Him For What He Achieved.

Gosht 46 Per Kilogram

Whole Leg Of Lamb Seasoned With Cinnamon, Bay Leaf And Green Chillies

Chooza 17

Delicately Fragranced Whole Chicken With Star Anise And Ginger

OFF THE GRAND TRUNK ROAD

These Dishes Veer Off The Grand Trunk Road Down To The Coastal Regions Of South West India

Lobster Balchao Goa 27

The Origin Of This Dish Is Goa, A Region Where Spices Are Blended To Such An Extreme Intensity That The Flavours Cannot Be Described, Only Experienced. Here, Succulent

Lobster Is Stir Fried In An Assertive Spicy Goan Style Masala Of “Bhyadgi” Chilli

Sagar Rattan Mangalore 14

South India Is Renowned For Its Seafood, And This Tangy Dish Of Seared Scallops With Sesame Seeds And Coriander Stem, Tamarind Glaze, Lime And Cumin Peas Is A Perfect Example Of The Area’s Fragrant Flavours

’Amma’s’ Meen Polichathu Kerala 19

As A Child I Loved This Kerala Dish Cooked By My Neighbour’s Grandmother Or “Amma”. Seabass Is Baked With Masala Crab Meat In A Fragrant Banana Leaf Parcel.

Konju Mappas Kerala 17

This Dish From The Coast Of Kerala Is Simple And Delicately Flavoured. Jumbo

Prawns Are Simmered In Coconut And Curry Leaf Sauce

Classics

This Section Of The Menu Is Dedicated To My Old Favourites. Despite The Familiar Names, These Recipes Are Just As Representative Of India’s Diverse Regions As The Rest Of The Menu.

Roganjosh Kashmir 16

This Curry From Kashmir Was Originally Brought Over By The Moghuls. In Persian, Rogan Means Oil, While Josh Translates As Hot - Rogan Josh Thus Means Cooked In Oil At Intense Heat. Our Version Features Meltingly Tender Lamb Served With Ginger And Fennel

Murgh Makhani Delhi - Moti Mahal 16

A Particular Speciality Of Ours, This Butter Chicken Recipe Was Created By A Chef At The First Moti Mahal Restaurant In New Delhi. Faithfully Recreating Our Namesake’s Recipe, This Dish Features Chicken Tikka Simmered In A Creamy Tomato Sauce

Kurma Mangalore 12

This Seasonal Vegetable Curry Comes From The Port Town Of Mangalore And Is Cooked In The South Indian Style “Qorma”. The Creamy Sauce Is Perfectly Complemented By Light Steamed Rice Cakes Or “appams” And Coconut Herb Chutney

Gucchi Aur Koftey Lucknow 16

Another Diverse And Richly Flavoured Dish From Lucknow That Uses Jumbo Morels, Which Are Simmered In Saffron Yoghurt Sauce And Sprinkled With Pomegranate Seeds

Saag Paneer Punjab 5

Saag, A Curry Made From Spinach And Mustard Leaves Is A Typically North Indian Dish. Here Paneer Is Stir Fried With Creamed Punjabi Greens

Dal Makhani Peshawar 8

Hailing From The North West Frontier, Traditionally This Black Lentil Speciality Is Cooked Slowly, For Hours, On Charcoal. Creamy And Earthy, This Dal Is A Delicious Accompaniment To Tandoori Dishes.

Raita 3

Cucumber And Yoghurt

Sadey Chawal 3

Steamed Rice

Pulao 5

Pulao Of The Day

Ask Your Server For Today’s Special

Tokri 7

Chef’s Choice Of Three Tandoor Baked Breads

A Discretionary Service Charge Of 12.5% Will Be Added To Your Bill