The Rasoi Menu

A traditional, light & flavourful mixed lentil soup. (vg,v)

An Indian-Chinese soup, hot and spicy, mixed vegetables, served with fried noodle. (vg,v,g)

Fresh tomatoes & bell peppers blended & spiced delicately to form this soup. (vg,v,d)

Deep-fried papad garnished with chopped vegetables tossed with fresh lime juice and chaat masala. (VG,V)

A medley of green vegetables mixed with paneer. Lend their Flavors to create their luscious melt in the mouth kabab. (V,D,G)

A flavourful preparation of humble broccoli, Creamy yogurt, cheese marinated, .lababdar sauce, (d.n.)

Mini puri filled with chickpeas cooked with the chef’s special spice and sauces. (6 Pieces) (D,G)

Savory pastry stuffed with spiced vegetables, fried until crisp & golden. (1 piece $8 )(G,N,)

Crunchy onions and Spinach dipped in a flavoursome batter, deep-fried until golden; Served with chutney (VG)

Breaded Yoghurt Dumplings, Spiced, mint chutney (D,G,)

Deep fried Vegetables or Paneer coated with chickpea flour and spices. (vg)

Deep fried Vegetables or Paneer coated with chickpea flour and spices. (V)

Deep fried fresh leaves of spinach with dressing of tamarind. sweet yogurt and Mint sauce. (D)

Potatoes filled with mixed veg, paneer mash and dry nuts finished in Tandoor and served with fennel sauce. (D,N)

Succulent pieces of cottage cheese, marinated in mustard oil, organic turmeric, yogurt and five spice. Pepper sauce. (D)

Spiced lentil dumplings, wheat crisp chaat, splash of chutneys, sev (D, G )

Deep fried Cauliflower tossed with Bell Peppers, Onions, Garlic and Soya Sauce. (G)

Crispy panko battered fresh button mushroom stuffed with spiced cheese. (D, G)

Stuffed mushrooms; cottage cheese, potatoes, spices, ginger etc. (D)

Cottage cheese cubes cooked with chili sauce , soy sauce, onion, garlic, ginger and capsicum, garnished with spring onions. (G.d)

Chaap is a vegetarian delight; its texture is quite similar to meat. Marinated in spices and cooked in tandoor. (D,G)

The chef’s selected platter includes; Hara bara kabab, tandoori aloo, tandoori mushrooms , samosa , lotus kabab . (D,G*V)

Platter comes with Samosa, Palak patta, and papdi chaat. (D,G,N)

An Indian Chinese soup, hot and spicy, choice of meat either chicken or seafood, served with fried noodle. (G)

Mini puris filled with prawn and mixed vegetables cooked with the chef’s special spice. (6 pieces) (D,G)

Five different flavors of marinated tandoori chicken tikkas come on a sizzling platter which is served with our homemade mint chutney. (D)

Chef’s selection of our mixed meat sampler to prime your palate. (D)

Enjoy our special platter of scallops,hariyali macchi (fish), kalonji jhinga(prawns), hariyali prawn and kekda (crab). (D,G,*)

Charcoal grilled chicken with coriander, basil and a tangy butter sauce. (D*)

Chipotle, basil, mint, kaffir lime served on a grill. (D*)

Succulent chicken marinade in chipotle, yogurt, spices, lemon and Piquant mint chutney. (D*)

Crispy fried chicken wings flavoured with Schezwan sauce. (G)

Hot and spicy chicken tossed with curry leaves and chili, with yoghurt. (G*)

Boneless chicken marinated with cheese, cream and royal cumin, mint sauce. (D)

Chicken marinade in kaffir lime, yogurt, sea salt and Chef’s special spices served with mint chutney. (D*)

Chicken marinated in ginger, garlic, cloves, crushed black pepper, yogurt and cooked in tandoor served with tandoor grilled tomato chutney. (d)

New Zealand lamb chops marinated in clove, ginger, pickled onions; Rasoi, subtle rasoi spices and cooked in tandoor served with pickled onion mint chutney. (4 pieces)(D**)

Spicy Punjabi-style marinated deep fried fish served with pickled onion mint sauce.

Marinated scallops grilled in the charcoal, finished with mint sauce. (D*)

Chargrilled fish marinated with curry leaf, ginger and green chilli. (D*)

Tiger prawns with ginger, yogurt, spices, and toasted coriander, caraway seeds then served with Tandoor grilled tomato onion chutney. (D)

Panko-coated Tiger prawns marinated with exotic herbs and served with garlic onion chutney. (G)

Boneless chicken cooked with chilli, soy sauce, onion, garlic, ginger and capsicum, garnished with spring onions. (G)

Clay oven roasted fish of the day marinated with organic turmeric and pickle. Mango sauce (D)

A king of kebabs – whole chicken marinated in a special tandoori masala flavoured yogurt and chargrilled. (D)

Classic grilled whole chicken marinated in traditional spices, cream and yogurt. (D,N)

Simple lamb shoulder curry. The critical aspect to the dish is the browning of the onions and the right chillies and tomatoes. This lamb shoulder dish is a robust and hearty complete soul food.

Hyderabad is as famous for Charminar as it is for this dish. Chicken is cooked in sealed pots and then lightly smoked. The irresistible taste of the dish owes to the nuts and the traditional slow-process cooking. (d,g,n *)

Divine and Delicious! Boneless pieces of chicken grilled in tandoor finished with rich tomato onion creamy gravy. (D,n)

Chicken/ Lamb/ Goat/ Venison. Smooth and creamy refined curry made of yogurt, fresh cream and a paste of cashew and almond with spices. (D,n)

Braised choice of meat in yogurt, caramelized onions, garlic, almonds, cashew and fresh coriander. (d,n)

CHICKEN / LAMB/ VENISON. Khurchan means scrapings and in this dish we cook sliced choice of meat on a flat iron with peppers. The constant scraping of the meat makes the masala thicker and intense. (D,n*)

From the first-class compartments of Indian Railways to your plate- Lamb curry with potato.

Lamb or chicken cooked in onion and cashew-based gravy delicately flavoured with ginger garlic paste and crushed black pepper. (D,N)

LAMB/ CHICKEN / VENISON. Unarguably, the best butter chicken that you will find is from North India. The true essence of a great butter chicken is in careful selection of tart tomatoes along with butter and fresh cream (D,N)

A dish of chicken delicately flavored with fenugreek leaves in a rich creamy cashew nut gravy.

A special from Bengal – a Muslim influenced aromatic, yogurt-cashew based chicken curry. (D.N)

LAMB/ CHICKEN/ GOAT/ VENISON. A spicy and flavourful south Indian spice with a choice of meat cooked with spicy masala onion, curry leaves & black pepper. (N,*)

CHICKEN/ LAMB/ VENISON/ GOAT. Succulent boneless choice of meat marinated in yogurt and spices cooked in a onion and tomato based gravy flavoured with garlic and cumin, with fresh coriander. (D,N.*)

LAMB/ VENISON/ GOAT. A fiery hot Rajasthani smoked venison curry. It is unlike Rogan josh curry.

Velvety textured well-pounded lamb balls cooked in saffron yoghurt flavoured gravy. (d)

Lamb mince cooked with onions, ginger, garlic, chillies, curd, garam masala.

LAMB/ CHICKEN/ VENISON / GOAT. Meat cooked in tomato, onion and fenugreek gravy and fresh coriander. (D,n)

LAMB/ GOAT/ VENISON. Meat simmered in Kashmiri red chili caramelized onion tomatoes, with yogurt and a hint of cardamom.

LAMB/ CHICKEN/ VENISON/ GOAT. Very hot & spicy sauce created from onion, tomatoes, ginger and fresh grounded chillies.

LAMB/ GOAT/ VENISON CHICKEN. Tender chunks of meat cooked with a myriad of spices, which are pounded together with onion, ginger & tomatoes.

CHICKEN/ LAMB/ GOAT/ VENISON. Choice of meat which is cooked in a tomato onion gravy with julienne onion, capsicum, tomato, coriander and fenugreek. (D,N)

CHICKEN/ LAMB/ GOAT/ VENISON. Slightly sweet and sour curry prepared with the infusion of Bell peppers and onions, fresh chopped coriander finished with the touch of lemon. (D,N *)

FISH OR PRAWNS. Onion-tomato base gravy cooked in coconut milk, tempered with mustard seeds and curry leaves with a touch of lemon juice.

PRAWN or FISH. Fish of the day or prawns cooked in an onion-based mustard sauce flavoured with typical Bengali spices.

Choice prawns or fish prepared in a lip smacking gravy made from onions, tomatoes, green peppers, a blend of spices & fresh chillies. (A fiery preparation)

Meen moilee is a famous fish stew from south India cooked in coconut milk and spices. The texture is smooth.

Fish or Prawns cooked with mildly spiced cashew nut; fenugreek leaves & thickened with creamy yogurt (D,N)

Prawns or Scallops cooked with tomatoes, onion & bell peppers, corriander and fenugreek. (D,N,*)

Choice of Prawns/scallops or fish marinated in yogurt and spices cooked onion and tomato-based gravy garnished with fresh coriander. (D,N.*)

Fish/Prawns or Scallops lightly spiced and simmer over low heat. Fragrant basmati rice is added together with a blend of herbs and spices and cooked a little longer to thoroughly infuse the flavours of the seafood in the rice. Served with a side portion of plain gravy or raita. (D)

Creamed Spinach with Sweetcorn, tempered with Garlic (D)

Seasonal vegetables cooked in spinach-based gravy with spices. (D,*)

Cottage cheese cooked in cashew nut and fenugreek gravy. (D, N)

Cottage cheese pieces tempered with cumin and spices tossed with cubes of pickled shallots in tomato gravy. (D.N)

Fresh mushrooms, green peas, cubes of cottage cheese in a medium spiced silky brown gravy. (D, N)

Diced potatoes and florets of cauliflower tossed with cubes of onion, tomatoes, coriander flavoured with ginger. (D.N.*)

Potatoes cooked in a pickle flavour, medium spiced with a tempering of mustard, fennel and curry leaves napped in a sauce of sun-dried tomatoes and tamarind.

Fresh cottage cheese stir fried with bell pepper, tomatoes, onion and seasoned with coriander and fenugreek. (D, N)

Paneer koftas gently simmered in creamy spinach gravy or almond, cashew saffron sauce. (D,N)

Khurchan means scrapings and in this dish we cook Paneer on a flat iron with peppers. The constant scraping of the paneer makes the masala thicker and intense. (D, N)

Preparation of potatoes sauteed and tempered with coriander seeds and asafoetida. (D.*)

Methi malai mutter is a rich aromatic curry made of green peas in a creamy gravy with fenugreek. (D,N)

Cottage cheese tikkas laced with a gravy made of tomato, cashew nut and yoghurt delicately spiced. (D,N)

Succulent cubes of cottage cheese in velvety tomato gravy blended with cashews, cream & rich spices. (D,N)

Cottage cheese cooked in cream, cashew nut, tomato base and Chef Special spices. (D,N)

Creamy spinach infused with chunks of soft cottage cheese or potatoes. (D, *)

Soya chaap is basically vegan meat, you can ask the server about the choice of gravy – either vegan or vegetarian. (VG, G.*)

Spicy chickpeas cooked with tomatoes and garnished generously with onions & coriander. (VG, *)

Assorted vegetables and cottage cheese cooked in a cashew nut gravy with butter & cream garnished with dry nuts. (VG*d)

A delicacy of tenders’ okra sautéed with fresh green chillies and dried mango powder. (VG)

Garden fresh vegetables and cubes of cottage cheese stewed with onions, tomatoes, green chillies and ginger slices cooked with kadai masala. (VG*d)

Cubes of cottage cheese, onions, tomatoes and capsicum in a sweet and sour sauce. (D,n)

Stir fried peppers, carrots, cauliflower, broccoli, cottage cheese & French beans in a tantalizing sweet tomato sauce (D,n*)

Lush cubes of cottage cheese cooked in a delicious tomato and butter-based sauce. (D,n)

Plain & Garlic Naan, Roomali Roti & Tandoori Paratha

Tandoori white flour bread/whole wheat flour bread baked with your choice of stuffing of either mince, paneer, potato, cauliflower onion.

Refined flour Indian bread made in clay oven; a signature family naan

Special handkerchief bread

Flaky, layered whole wheat bread.

Fenugreek flavoured Flaky, layered whole wheat bread.

Bell peppers, chillies, garlic and cheese

A sweet naan stuffed with coconut and dry nuts

A gluten-free bread made out of gram flour

Fried whole wheat bread puffed bread

Seasonal vegetable with Mustard, Curry Leaf and Coconut.

Local Mushrooms, Fenugreek Leaves and Garlic.

North Indian Style Cooked Chickpeas.

Okra Sautéed with onion, mango powder and fennel Seeds

Potatoes, garlic, cumin and Coriander

Dal Makhani or Tempered Yellow Lentils .

Potato tossed with basil in olive oil

Fried garlic chilli yoghurt

Whisked yoghurt with freshly Grated cucumber

Yoghurt tempered with turmeric, coriander, mustard seeds and curry leaf.

Kachumber is a chopped salad with chopped onions, tomatoes, and cucumbers sprinkled with light seasoning with a hint of lemon.

Sliced Tomato, onion,cucumber,carrot, lemon sprinkled with Agave , lemon salt , olive oil.

Rings of onions, coriander, lemon chili, chaat masala

Carrot-based sweet pudding, dry nuts, saffron, milk.

Rice and condensed milk pudding, flavoured with nuts and saffron.

A traditional cardamom flavoured milk dumplings, topped with almond flakes. (2 pieces)

Gulab Jamun, Gajar Halwa, Kesar Pista Kulfi

Special Indian Traditional ice creams; you can choose flavours:

Flavoured with saffron and pistachio

Rose flavoured rice pudding

Chocolate/ Vanilla/Boysenberry

A hot and spicy Indian-Chinese soup with mixed vegetables, served with crispy fried noodles. (G, N)

Crispy spinach leaves topped with creamy yogurt, tangy tamarind chutney, and fresh pomegranate seeds. (D)

Savory pastry stuffed with spiced vegetables, fried until crisp & golden. (G, N)

Chargrilled paneer cubes flavoured with sharp Bengali mustard sauce. (D)

Deconstructed samosa with spicy chickpeas, yogurt, and tamarind drizzle. (D, N)

A fusion of burrata with crispy papdi, and lotus root chips, fresh pomegranate. tamarind, mint.

Mini kulchas stuffed with spiced cheese and green chilies. (D, N)

Deep-fried cauliflower tossed with bell peppers, onions, garlic, and soy sauce. (G, VG)

Cottage cheese cubes cooked with chili sauce, soy sauce, onion, garlic, ginger, and capsicum, garnished with spring onions. (G, D)

Coastal-style crispy prawns flavoured with coconut and curry leaves. (G)

Tiger prawns marinated with ginger, yogurt, toasted coriander, and caraway seeds, served with mint sauce. (D)

Crisp-fried fish fillets coated in chickpea flour, served with harissa yogurt. (D)

Chicken marinated in creamy fenugreek-flavoured marinade and slow-cooked in a tandoor. (D)

Chipotle, basil, mint, and kaffir lime-infused chicken served on a grill. (D)

Minced lamb, peas, garam masala in crisp phyllo pastry. Curry leaf aioli (G)

Cottage cheese cooked in a cashew nut and fenugreek gravy. (D, N)

Sautéed mushrooms and double onions in a warming, peppery brown gravy. (VG)

Cottage cheese tikkas in a rich tomato, cashew based gravy. (D, N)

Stir-fried peppers, carrots, cauliflower, broccoli, cottage cheese & French beans in a tantalizing sweet tomato sauce. (D, N*)

A hearty one-pot comfort dish slow-cooked with moong dal, vegetables, and warming Indian spices. (VG)

Assorted vegetables and cottage cheese in a velvety cashew nut gravy, garnished with dry nuts. (VG, D)

Twice-tempered lentils infused with onions, garlic, and fragrant spices. (VG, G)

Creamed spinach with sweetcorn, tempered with garlic. (D)

Chicken simmered in fenugreek cream sauce – subtle, elegant spice. (D, N)

Boneless pieces of tandoori-grilled chicken finished in a rich tomato-onion-cream gravy. (D, N)

Chicken, lamb, goat, or venison cooked in a creamy cashew-almond yogurt sauce. (D, N)

Lamb, chicken, venison, or goat cooked in tomato, onion, and fenugreek gravy with fresh coriander. (D, N)

Grilled chicken cooked in a luscious butter-tomato-cream sauce. (D, N)

Slow-cooked lamb infused with lentils and winter spices like cinnamon, cloves, and cardamom. (G)

Lamb, goat, or venison simmered in Kashmiri red chilli, caramelized onion tomatoes, yogurt, and cardamom. (D, N)

Fish fillet or prawns cooked in an onion-based mustard sauce with Bengali spices. (D)

Fish or prawns cooked in a mildly spiced cashew nut and fenugreek-infused creamy yogurt sauce. (D, N)

Pulled lamb shoulder marinated in Kashmiri spices, stuffed inside roti tacos with saffron rice and yogurt chutney. (G)

Tender chilli-marinated chicken or paneer grilled to perfection, wrapped in soft, warm rumali roti. Sriracha mayo. (D, G)

Creamy millet risotto infused with saffron and coconut milk, topped with crispy tandoori prawns and roasted garlic chips. (D)

Spicy. Crunchy. Unapologetically Indian. Crispy buttermilk-marinated chicken thigh, infused with bold Indian spices, double-dipped and fried golden. Stacked with mint chutney mayo, tamarind glaze, pickled onions, fresh slaw, and a touch of chaat masala, toasted brioche bun. Served with fries.

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Chargrilled bell pepper stuffed with morels, cottage cheese, and walnuts, finished with saffron cashew sauce. (d,n,v)

Known as the King of Kachoris, this regal chaat unites sweet, tangy, and spicy elements in a crisp shell filled with lentils, chutneys, and yoghurt. (d,g,n)

Tandoor-baked naan filled with mozzarella, cheddar, goat cheese, and a touch of blue cheese, brushed with garlic-truffle butter. (d,g)

Potato and cottage-cheese dumplings filled with dry fruits and green chilli, gently grilled for a smoky finish. (d,g,n)

Delicate croquettes of hung curd and paneer, golden-fried for a creamy centre and crisp shell, paired with chargrilled pepper chutney and saffron raita. (g,d)

Delicate edamame seekh infused with truffle oil and a touch of green-apple pachadi, flame-grilled on skewers and served with mint chutney. (d)

Crisp phyllo rolls filled with spiced paneer and capsicum, served with chilli-tomato relish, sweet-chilli glaze, and mint emulsion. (v)

Soya chaap stuffed with sautéed soya and paneer, seasoned with garlic and spices, marinated in tandoori masala and grilled to perfection. (d)

Cottage cheese marinated in saffron-curd and almond cream, finished with rose petal dust and pistachio crumble. (d,n,v)

Beetroot and cottage-cheese patties delicately flavoured with roasted cumin and ginger. (g,n)

Goan-style chicken marinated with coriander, green chilli, and spices, chargrilled in a tandoor. (d,*)

Minced chicken tossed with curry leaves, chilli, coriander, and cheese, finished with black pepper and chilli sauce, served with mint chutney. (g,d)

Saffron-marinated chicken thigh slow-roasted in a charcoal tandoor, finished with cracked pepper and smoked ghee, served with mint-yoghurt chutney and pickled shallots. (d)

Golden-fried prawns in spiced batter, paired with creamy chipotle mayo – a modern Mumbai classic. (g,d)

Grilled prawns with basil, kaffir lime, coriander, and peppers. (d,*)

Salmon marinated in coconut, ginger, red chili and curry leaf, steamed in banana leaf for soft, aromatic flavours. (df)

Crisp soft-shell crab dressed in a tangy Konkani spice reduction, finished with cumin coriander chimichurri and pickled chillies. (g)

Tiger prawns tossed with Assamese ghost-pepper sauce. (g,d)

Grilled salmon marinated in mustard, fennel, and cumin, served with creamy kasundi fenugreek sauce. (df)

Classic Lucknowi minced-lamb kebab – melt-in-the-mouth soft, served on paratha with mint chutney. (d)

Pan-seared scallops on mango-ginger purée with saffron coconut emulsion, coriander oil, and rose salt. (d,*)

Butter-poached lobster tail set over fragrant lemon rice, finished with a velvety coconut–cashew–coriander emulsion. (n)

Charred tandoori chicken tikka enveloped in a velvet-smooth tomato and cashew makhani, slow-finished with cultured butter and cream. A rich, seductive classic born in the lanes of Old Delhi. (d,n)

Pan-seared duck Leg with pickled onion, Chettinad sauce, and ghee-roasted potato. (d,*)

Meat marinated in red chilli, ginger, and garlic, cooked with peppercorns and whole spices — robust and spicy.

Lamb chops marinated overnight with Kashmiri chilli, yoghurt, and garam masala, charcoal-grilled and glazed with onion-tomato jus. (d)

Classic Awadhi lamb curry enriched with saffron and cashew. (d,n)

Slow-cooked Lucknowi goat stew infused with Mughlai spices — deep, rich, and comforting. (g)

Boneless chicken cooked in North-Indian style creamy sauce (contains egg). (d,n,e)

Confit chicken leg in saffron-cashew and onion-yoghurt sauce, finished with cream and rose ash. (d,n)

Succulent prawns in fiery Chettinad masala with curry leaves and coconut.

Salmon glazed with chipotle and cumin on lemon rice, finished with creamy fenugreek peas. (d,n,*)

Fried soft-shell crab atop Szechuan rice with chilli-masala sauce, served with vegetable poriyal. (g,*)

Goat cooked in an earthen pot with garlic bulb, stone-flower spice, and mustard oil. (g,*)

Lamb shank marinated overnight with garam masala and yoghurt, slow-cooked in charcoal tandoor, served with cumin potatoes. (d)

Seafood medley stewed in mango-coconut gravy tempered with mustard and curry leaves served with coconut rice. (df)

Tandoor-grilled stuffed paneer, marinated in yoghurt and spices, a silky coriander–cashew cream sauce. (d,n)

A medley of prawns, scallops, and reef fish seared on an iron griddle with roasted bell pepper, spring onion, and coastal black-pepper masala. (d,n,*)

Homemade paneer cooked in exotic spices, tandoor-finished, and simmered in tomato gravy. (d,n)

Kashmiri morels stuffed with silky paneer, dry fruits, and cardamom, gently charcoal-grilled and served over creamy paneer. Finished with a luxurious pistachio–cashew yoghurt saffron sauce. (d,n,v)

South-Indian-style seafood curry with prawns or fish of the day, served with coconut rice or fried rice noodles. (df)

Mixed lettuce with tangerine, cilantro, carrots, red cabbage, tomato, red onion, sesame oil, and grated ginger.

Pan-seared tiger prawns with quinoa, cucumber, bell peppers, and olive oil, served with mini naan. (d,g)

Smashed cucumbers draped over a velvety kasundi yoghurt, finished with mustard oil, sesame and micro herbs.

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Vanilla ice cream with a shot of espresso and your choice of liqueur.

A crisp honeycomb Ghever filled with silk-smooth rabri, complemented by pistachio shards and aromatic cream accents an elevated interpretation of a royal Rajasthani dessert.

A refreshing, palate-cleansing lemon sorbet — light, tangy, and dairy-free, finished with a hint of citrus zest. (gf,df)

An Indian Chinese soup, hot and spicy, mixed vegetables, served with fried noodle. (vg,v,g)

A spicy chaat bowl made of semolina and filled with a variety of condiments such as potato, pomengranate, dal crisps, nylon sev and a trio of chutneys. (d,g.vg)

The “King Of Kachoris” is a regal and indulgent Indian chaat dish that combines a variety of flavours, textures and ingredients. (d,g.vg)

Mini puri filled with chickpeas cooked with the chef’s special spice and sauces. 6 pieces (d,g) (d,g.vg)

Cottage cheese cubes cooked with chili sauce, soy sauce, onion, garlic, ginger and capsicum, garnished with spring onions. (g)

Spiced lentil dumplings, wheat crisp chaat, splash of chutneys and sev. (d, g)

Chowpatty-style mashed vegetables topped with goodness served with toasted pav, lemons and raw onions. 4pcs (d,g)

Potato patty fried in ghee and served with curried chickpea and crispy potato. 3pcs (d*g)

Stir-fried vegetables tossed in bell pepper, ginger, garlic, soy sauce, chilly sauce and spices. (g)

The popular street treat consists of puri (puffy, fried flatbread) and channa masala. 2pcs (g,d *)

Amritsari chole served with in-house made Dhaniya kulcha. 2pcs (g)

Black chana curry served with puri and suji halwa. 2pcs (d,g)

An Indian-style wrap that is filled with shredded paneer. (d,g)

Rice mixed with bell pepper, vegetables, spring onions and tossed in Schezwan sauce.

An Indian-style wrap that is filled with shredded tandoori chicken. (d,g)

Lamb mince cooked with fresh coriander and exotic spices and served with toasted pav, lemons, and pickle onions. 4pcs (g)

Crispy and crunchy outside, with tender, juicy chicken inside, with Schezwan sauce. 4pcs (nv,g)

Boneless chicken cooked with chilli, soy sauce, onion, garlic, ginger and capsicum, garnished with spring onions. (g)

Rice mixed with stir-fried shrimps, bell pepper, carrots, spring onions and tossed in Schezwan sauce.

Rice mixed with stir-fried chicken, bell pepper, carrots, spring onions, and tossed in Schezwan sauce.

Yoghurt blended with saffron & pistachio (d,n)

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CHEF SPECIAL

CHEF SPECIAL