How to Reach / Landmark
Near Reliance Mart
Web References
Key Offerings
Delicious food
Products and Services
Restaurant & Bar
Work Timings
Lunch-12:00 NOON TO 3:00 PM
Dinner-7:00 PM TO 12:00 MIDNIGHT
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Esha
19 May, 2009 -
gud food and nice cocktails on offer!!! great range to choose from in their buffets!!! very economical too... must try!!!
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deepika
13 May, 2009 -
Food is good but not a place for vegetarian ppl as they dont have much to offer and menus are not complete and rates differ on what is there on web sites .Costly
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| Seafood | |
| Tandoori Prawns | Prawns marinated in onion seed, lemon juice and yogurt, grilled to perfection |
| Tandoori Jumbo Prawns | Jumbo Prawns or Lobster marinated in a shahi jeera mixture of joghurt, flavoured with fresh herbs and roasted in the tandoor |
| SARSON MAHI TIKKA | Blended mustard marinated kingfish grilled over hot charcoal |
| PAATRA NU MACHCHI | Pomfret fish fillet seeped in a coconut, coriander, mint, green chilli marinade, wrapped in banana leaf and steamed – a Parsi delicacy- perhaps of Prsian decent. |
| NAIYMEEN POLLICHATHU | Darne of king fish marinated in rich kerala masala enveloped in banana leaf, pan fried on the ‘Tawa’ a gift from culinary richeness of kerala. |
| Lamb Kababs | |
| SHIKAMPURI KABAB | The speciality was developed in the Royal Kitchens of the ‘Nawabs’of Hyderabad, like shammi but with a delicate farce of hung curd & fresh mint |
| Sekh Kabab | Succulent lamb mince kababs flavoured with fresh cilantro and mint |
| GILAAWAT KABAB | The finest kabab from minced lamb infused with herbs, spice and the best culinary skills cooked like a hamburger on a low heat in the ‘Mahi’ tawa best had with ‘Varqi’ crispy multi layered parantha cooked on the ‘Mahi’ tawa. Gilaawat is so soft some times its mistaken for the cook not cooking I enough, virtually a hot plate which you can literally apply with the knife on your ‘Varqi’ |
| KAKORI KABAB | A haute cuisine dish akin to a hot plate in texture flavoured with complex spice blend, the Watergate of many a chef – made from smoking lamb mince, spice and harbs served with a Varqui – an ‘Avadhi’ layered bread baked on the ‘Mahi tawa’ |
| Shammi Kabab | Blended lamb and lentil congealed with cardamom and black pepper, pan cooked on a ‘Mahi tawa’ |
| Chicken Kababs | |
| Murgh Malai Kabab | Tender rolls of chicken mince spiced with fresh cheese- ginger garlic and roasted cumin |
| Reshmi Kabab | Boneless cubes of chicken with fresh coriander herbs and an egg coating, grilled in the tandoor |
| Kalimirch ka tikka | |
| Murgh Methi malai tikka | Char-grilled tikke of chicken infused with a dry fenugreek fragrance |
| Murgh tikka lal mirch | The most popular north Indian kabab delicary cooked over hot charcoals, marinated with a red chilli of Kashmiri origin |
| Khatta meetha murgh | Two smoked breast of chicken in a sweet and sour marination cooked to finesse over glowing ambers |
| Tandoori Chicken | The king of kabab truly resplendent, our masters roast the chicken after curing it with a special marinade |
| Vegetarian Kababs | |
| HARA KABAB | A kabab of spinach blended with lentils, pan fried served with a varqi – an ‘awadhi’paratha baked on the ‘mahi tawa’ and served with varqi |
| TARKARI KI GALOUTI | A mélange of vegetables loosely binded and carefully cooked on the ‘mahi tawa’ or a hot plate served with a varqi – multi layered bread from ‘awadhi’ |
| CHENNA –ANJEER KABAB | Soft fresh cottage cheese patties with a softened dry fig farce, slow cooked on the hot plate or ‘tawa’ served with a Varqi |
| PANEER KA TIKKA | Marinated round disks of home made cottage cheese alternated with bell peppers, grilled over hot coals |
| TANDORI PHOOL | Cauliflowers coated with a multi flour batter baked on the open grill, served, grilled over hot coals. |
| SABUT TANDORI ALOO | Jacket potatoes baked in the tandoor, filled with a delectable farce and spice mix Served with a tamarind tappenade. dahi ka Kabab |
| Seafood Curry | |
| Jhinga Peper Masala | |
| Goa fish / jhinga curry | |
| Manglorian fish curry | A fish curry made with the special blend of two kinds of red chillies and a spice blend endemic to Mangalore, best had with boiled rice |
| MEEN MOILEE | Fish/prown fillets simmered in a gravy of coconut milk flavoured with turmeric, ginger and green chillies. |
| Lamb Curry | |
| ROGANJOSH DEHLVI | Morsels of lamb DUM cooked in their own cardamom – tinged juices, finished With saffron in the erstwhile Delhi style of cooking lamb curry &various cultures From north, south and central India have influenced the composition of the Revered lamb Roganjosh. |
| METHI SAG GOSHT | ‘DUM’ cooked lamb combined with a yoghurt fenugreek spinach sauce. |
| ACHARI GOSHT KA QORMA | Originally a fine speciality from the Kitchens of Hyderabadi Kings. A famous Mughlai dish of lamb DUM cooked with subtle spices in a light off – white yogurt gravy |
| Rara gosht | |
| Chicken Curry | |
| DUM KA MURGH | Juicy and succulent morsels of chicken DUM cooked with a ‘Yakhni’ derived from chicken stock flavoured with regional spice from ‘Awadh’ |
| Murgh Tikka makhani | Seared char-grilled tikke of chicken simmered in tomato-cream-butter gravy flavoured with dry fenugreek and Punjabi spices – the world famous signature Punjabi chicken dish |
| MURGH TIKKA DAHI – MAKHAN PALAK | Char grilled tikke of chicken simmered in a tempered blend of yoghurt, spinach, spice and herbs |
| Murgh Khurchan | Shreds of part roasted and part seared tandoori chicken bathed in a tomato – ‘malai’ emulsion, finished wirth fresh herbs |
| Coorgi murgh | |
| Punjabi kukkar de curry | A thin curry of on-the-bone chicken very popular in the ‘Dhabas’ – street and roadside eateries positioned alongside the highways approaching to or leaving from Punjab |
| Murgh Lababdaar | Char grilled chicken morsels stir-fried and simmered in a blended spice and herb infused tomato gravy flavoured with fresh coriander leaves and dried fenugreek leaf |
| Vegetarian Specialties | |
| PANEER LABABDAR | Cubes of natural cottage cheese sauted stewed and brased in a tomato onion gravy infused with the fragnance of fenugreek |
| PANEER DAHI MAKHAN PALAK | Slivers of paneer bathed in a tempered yoghurt spinach sauce |
| Paneer Khurchan | Strips of part roasted and part seared cottage cheese bathed in a tomato – ‘malai’ emulsion, finished with fresh herbs |
| Aloo Chutney wale | |
| Bombay Aloo | |
| Palak makai | |
| Aloo gobi masala | |
| Khumb mattar | |
| Vegetable of the day | |
| Royale dum ki daal | Our slow cooked black lentils simmered on glowing ambers, the fine delicacy of punjabi homes created by our Celebrity chef |
| Tarka peeli daal | Freshly tempered yellow lentil |
| Rice Specialities | Choice of Lamb, chicken or Vegetable Biryani Combination of long grain basmati rice seeped in saffron and herbs slowly cooked on Dum. Dum cooked in its own juices in a sealed pot |
| Peas Pulao | |
| Steamed basmati rice | |
| Bread Essentials | |
| Naan | |
| Garlic Naan | |
| Butter Naan | |
| Mughlai Naan | |
| Mised pepers naan | |
| Varqi | A ‘mahi tawa’ baked multi layered crispy bread laced with saffron, the flagship bread of the ‘Awadh’ region – the bread that is best had and recommended with kababs |
| Roti | |
| Khasta Roti | |
| Paratdaar Lachcha Pilwala | An exotic multi-layered bread baked with sesame |
| Pudina Parantha | |
| Onion Kulcha | |
| Plain roasted / fried papadumms | |
| Masala papadumms | |
| Raita | |
| KHEERE KA RAITA | Whipped yoghurt with Cucumber cubes, seasoning |
| KACHUMBER KA RAITA | Yoghurt with cubes of onion, tomato and cucumber, seasoning |
| BHUNE ALU KA RAITA | Baked potatoes with anardana and cumin spice in whipped seasoned yoghurt down yoghurt that sings in garlic |
| TARKA RAITA | Dollops of fresh plain yoghurt gently tempered with fresh curry leaves, sautéed onions, ginger, mint coriander leaves and select subtle spice blend |
