Smoothie on milk base

Sweet drink made of thick yogurt base

Tasty light bottled drinks

Healthy side dish

Add some extra taste

Yogurt base

Stir fried with chilli, ginger, garlic and finished with dash of soya sauce

Stir fried with chilli, ginger, garlic and finished with dash of soya and tomato sauce

Crispy Okra flavoured with carom seeds

Crispy side dish

Marinated achovies shallow fried

Tender whole baby chicken cooked in its own juices with a distinct flavour of ginger garlic and exotic spices, black salt and mustard oil.

Tender cubes of chicken fillet marinated with tandoori spices and cooked to perfection in the clay oven

Boneless lamb marinated with paste of ginger garlic and green chillies before being minced with fenugreek leaves and fresh coriander leaves and cooked on a skewer in the clay oven

Mix of sheekh kebab & chicken tikka

Fish marinated with exotic spices, saffron and yoghurt with the hint of carom seeds

Pieces of king fish marinated in ginger, garlic, lemon juice, chilli powder, crushed peppercorns and shallow fried

An Indo-Chinese fusion, batter fried then stir fried with chilli, ginger, garlic and finished with dash of soya sauce.

Shashlik is derived from Turkish word meaning skewer, Indian cottage cheese marinated in a rich marinade of spices and nuts with peppers, onions, tomatoes and cooked in the tandoor

Tender back chops of Lamb marinated in a rich marinade flavoured with cardamom seeds cooked on skewer in the clay oven

(Chicken/Fish/Paneer/Cauliflower)

Grated Paneer saurted with spices

Okra cooked to perfection

A boiled egg curry with a hint of coconut and curry leaves

Fish curry from Kerala 'the Gods own country' with cocum (seedless tamrind). An all time south Indian favourite in an exotic crushed pepper sauce.

Tender pieces of chicken in a rich tomato sauce enriched with fenugreek and cream

Fenugreek leaves

Cumin seeds

Bell peppers

Cauliflower florets

Indian cottage cheese

Spinach

Okra

Aubergine

Peas

A medium spiced sauce stir-fried with diced peppers and onions

A medium spiced sauce with dices of pepper, onions, tomatoes, finished with dry ground spices, garnished with juliennes of ginger and cream

A mild to medium rich tomato based sauce enriched with cream

A mild to medium rich aromatic coconut based sauce

A mild to medium sauce with spinach puree moderate spices and a hint of cream

A medium spiced sauce with mint and coriander and hint of coconut

An all time south indian favourite in an exotic crushed pepper sauce

A kashmiri specialty enriched with ratanjog

A coconut based sauce from south India tempered with shallots, curry leaves, traditionally had with kori roti

Specialty from the moughal dynasty rich in nuts, copra, til seeds whole spices, accompanies biriyani

Dumplings of indian cottage cheese and vegetables or meat simmered in a rich yellow sauce

Sauce with pickling spices. Choose your main ingredient

Varutha meaning a cooking style, the main ingredient is shallow fried and then added to the sauce and finished with tamrind

Crispy okra flavoured with carom seeds

(Paneer/Cauliflower/Mix Veg) An Indo-Chinese fusion, batter fried, Stir fried with chilli, ginger, garlic and finished with dash of soya sauce. Indian tempered with shallots, curry leaves, traditionally had with kori roti

Staple diet for majority of Indians, yellow lertils tempered with mustard seeds, cumin, red chillies, garlic and curry leaves

Black lentils slow cooked in a creamy blend of garlic tomatoes, butter, home style, Punjabi cooking at its best.

A Punjabi favourite, chickpeas traditionally eaten with bhaturas

Red kidney beans cooked to perfection

Butter rich layered unleavened bread (stuffed or plain)

Unleavened whole wheat flour bread cooked in the tandoor

Leavened bread freshly baked in tandoor

Leavened bread baked in clay pot (Cheese/Chilli/Garlic/Cheese Chilli/Peshwari/Onions/Kheema/Coriander)

Unleavened wheat flour bread cooked on a flat griddle

Paper thin leavened bread cooked on a convex griddle

Basmati rice cooked by absorption method by using minimum amount of water

Basmati rice cooked by absorption method by using minimum amount of water in selected flavour.

Derived from French term pilaf, basmati rice cooked by absorption method using minimum amount of water

Combination of meat with basmati rice delicately spiced and flavoured with mild spices, accompanied with raita.

Combination of Egg or vegetable with basmati rice delicately spiced and flavoured with mild spices, accompanied with raita.

Boiled rice with relevant flavours (Tomato/Lemon/Coconut/Tamarind/Curd/Besiballa Bath)

Crispy crepes made with fermented rice and lentils cooked on a flat griddon Filled with savoury potato filling

A classic south Indian combo

Steam cooked fermented rice and lentil cakes

Crispy crepes made with fermented rice and lentils cooked on a flat griddle

Savoury doughnut shaped deep fried black gram dumpling deep fried

Flattened roasted chanadal dumplings deep fried

Puffed bread made with whole wheat flour served with potato bhajji.

North Indian version of poori made with plain flour and yoghurt served with chana masala

South Indian version of rissotto. Rice and lentils cooked to perfection

A thick pancake made with fermented rice and lentils, can be plain or with topping of your choice (onions/tomato/chilli/coriander).

Fluffy layered bread made of plain flour

Fluffy layered bread made of plain flour with selected base and spices.

A savoury preparation made with semolina