Quarter of spring chicken marinated in a mix of strained yogurt, ginger, garlic, lemon juice, spices & seasoning, broiled in the clay oven.
Minced tender lamb pattie, seasoned with spices and herbs.
Tender lamb minced with onion, fresh garlic, ginger, coriander leaves and other fresh herbs, skewered and grilled in a clay oven.
Spicy chicken chopped into small pieces, cooked in Bhuna massala and served on fried puree bread.
Spicy lamb chopped into small pieces, cooked in Bhuna massala and served on fried puree bread.
Spicy chicken chopped into small pieces, cooked in chat massala sauce, served with salad.
Spicy prawns cooked in Bhuna massala and served on fried puree bread.
Spicy king prawns cooked in Bhuna massala and served on fried puree bread.
Deep fried tiger king prawns in a lightly fried crispy batter.
Spring chicken marinated and deep fried with pakora spiced batter, served with tamarind sauce and salad.
Sliced onions mixed with gramflour and herbs and fried.
Vegetable roll of young spinach leaves, green bananas and split peas.
Minced lamb filled samosa, served with tamarind sauce.
Mixed vegetables filled Punjabi samosa, served with tamarind sauce.
Stuffed mint & potato fritters, on a bed of tangy mashed chickpeas, served with mint & tamarind chutney.
Succulent mushrooms cooked in a spicy garlic sauce.
Famous dish created by the best chef in the Taj Hotel in Bombay, chicken tikka with special spices wrapped in bread and fried.
Chicken tikka, lamb tikka, and sheek kebab in a special yogurt sauce, cooked in the clay oven.
Wheat biscuits with chickpeas, potatoes, tamarind sauce and yogurt.