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Crispy turnovers stuffed with seasoned potatoes, green peas, peanut and seasonal vegetable.
Chicken Tikka Masala
Tandoori cooked chicken cubes simmered in creamy tomato sauce, accented with dry fenugreek.
Tandoori cooked chicken and cashew nuts cooked together with creamy tomato sauce.
Classic Hyderabadi style chicken cooked with coconut, curry leaves, herbs & spices.
Tender pieces of chicken cooked in a creamy sauce with cardamom, topped with dried fruits and nuts.
Cottage cheese stir-fried & simmered in pureed fresh spinach with a delicate blend of spices.
Cottage cheese, cashew nuts, garam masala cooked in a tomato based gravy sauce.
Potatoes & cauliflower florets cooked with ginger, turmeric, cumin & dry coriander.
Paneer Tikka Masala
Cottage cheese simmered in creamy tomato sauce, accented with dry fenugreek.
Green peas & cottage cheese cubes cooked with onions & tomato in light cream sauce.
Vegetables cooked in creamy onion sauce, cashew sauce flavored with green cardamom.
Yellow lentil sautéed and gentle tempered with fresh herb and seasoning topped fresh cilantro.
Cubes of Cottage cheese cooked with green pepper, tomatoes and blend of exotic spices.
LAMB AND GOAT
BIRYANI AND PULAO
All Biryanis are served with Raita. Biryani is Basmati rice baked in a casserole covered with dough to seal the moisture & aroma of the spices.
Basmati rice, cooked with marinated chicken, nuts, dried fruits, vegetables with a blend of herbs & spices.
Basmati rice cooked in Hyderabadi style with nuts and dried fruits with selective blend of herbs, spices & saffron.
Cubes of marinated lamb cooked with basmati rice over slow fire with herbs & spices.
INDIAN / NEPALI NAAN (BREAD)
MOMOS / DUMPLINGS
Chicken Jhol Momo
Mouthwatering steamed Nepali spices dumplings immersed in signature sekuwa sauce.
Steamed Chicken Momo
Sumptuous variety of minced chicken, vegetable goat stuffing in flour wrapper and steam.
COOKED IN CLAY OVEN (SHAHI TANDOOR)
Tandoor is a cylindrical clay oven. The heat for a Tandoor is traditionally generated by a charcoal fire, thus exposing the food to live-fire, radiant heat cooking. Temperatures in a tandoor approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain high cooking temperature.