STARTERS / APPETIZERS
- Bhindhi Jaipuri - cauliflower with potatoes cooked together with onions, spices and tomatoes
- Cauliflower Pakora
- Chicken Lollipop chicken drumsticks in sweet tangy sauce
- Chilli Babycorn
- Finger Fish - deep fried crumb fish finger, served with tartar sauce
- Fried Chicken Wings served with garlic and sauce
- Ginger Fish – cubes of fish in a ginger flavored sauce
- Onion Pakora – sliced onion with green chilli coated in chick pea flour crisp fried
- Paneer Finger – cream fried paneer marinated in yoghurt mixed in Indian spices and served with tartar sauce
- Spring Rolls served with garlic sauce
- Vegetable Cutlet – crisp fried pattie, stuffed with assorted mixed vegetable and potato
- Vegetable Samosa – assorted mixed vegetables in a crisp pastry
SALAD / SOUPS
- Attukal Soup – a spicy soup of bone of leg of lamb simmered with peppercorn and coriander.
- Chicken Rasam/Soup – a spicy soup of chicken with bones simmered with peppercorn, coriander and mint.
- Chicken Tikka Salad – sliced boneless chicken tikka with chopped onion and mint leaves
- Crème Soup – Tomato, Chicken, Mushroom or Vegetable
- Dhall Surba – delicately spiced lentil soup with fresh ground pepper
- Hot and Sour Soup – veg or non-veg
- Jahangri Surba – mildy spiced mutton soup with garlic and fresh herbs
- Manjog Soup – veg or non-veg
- Mulagtawny Soup – Indian curry soup served with lime slices
- Sweet Corn Soup – veg or non-veg
- Tomato Surba – a tangy light tomato soup flavored with authentic Indian spices garnished with fresh coriander.
- Vegetable Samosa / Cutlet
VEGETABLES
- Aloo Capsicum – green bell pepper and potatoes cooked in a spicy blended sauce
- Aloo Dum Kashmiri – cubes of potato cooked in rich tomato butter gravy.
- Aloo Gobi – cauliflower and baked potatoes cooked in curry sauce
- Aloo Gobi Adreki – potato and cauliflower.
- Aloo Jeera – sliced potatoes cooked in a mild tomato and onion masala
- Aloo Palak – fresh spinach and potatoes cooked with herbs and spices
- Aloo Simla Mirch – pieces of potato and capsicum cooked in Indian spices – dry.
- Baingan Bartha – eggplant cooked in clay pot oven and minced mixed with tomato and onion gravy.
- Bariyala Bhindi – whole ladies fingers cooked with Indian herbal spice and flavored with nuts and cooked dry.
- Bhindhi Masala – fresh okra sautéed with chopped onions, tomatoes, mild spices and herbs.
- Brinjal Salan – aubergines cooked in light creamy masala sauce
- Chettinad Kuttu – choice of vegetables cooked with green lentil and South Indian herbs
- Chettinad Potato Fry
- Dhal Fry – green lentils cooked on a slow fire with onion and tomato
- Dhal Makhani – assortment of lentil cooked with home style herbs and spices
- Dhal Tadka – yellow dhal.
- Green Dhal Sambhar – mixed vegetable curry cooked in green dhall South Indian style ideal for rice based pancakes.
- Green Peas Masala
- Kadhai Paneer - pieces of home made cheese, marinated and sauteed with capsicum in a Kadai
- Kaju Mutter Paneer – Cottage cheese and green peas.
- Karaikudi Kalaan - a Keralite dish made of yogurt, coconut and one vegetable
- Malai Kofta Curry – potato and cottage cheese ball cooked in rich cashew nut gravy garnished with dry fruits and cream.
- Mushroom Masala
- Mushrooms and Peas Masala
- Navrathana Korma – assorted supreme vegetables and fruits cooked in creamy gravy.
- Palak Paneer – fried cottage cheese cooked in spinach gravy.
- Paneer Butter Masala – fried cottage cheese cooked in tomato butter gravy.
- Paneer Pasanda – cottage cheese stuffed with dried fruits and nuts, deep fried and cooked in onion gravy.
- Sambhar – mixed vegetable curry cooked in green dhall South Indian style ideal for rice based pancakes.
- Veg Curry – Poriyal - sauceless vegetable curry
- Vegetable Khajana – classic north Indian dish with bell peppers, vegetables and cashew nuts cooked in masala.
- Vegetable Makhanwala - vegetable simmered in a rich tomato gravy
- Vegetable Sha E Khorma – mixed vegetables cooked in rich cashew nut gravy and garnished with dry fruits, nuts and cream.
SNACKS
- Chicken Kotthu Parotta
- Chilli Parotta - South Indian bread with chili relish
- Chola Poori
- Egg Dosai – thin rice crepes with egg.
- Egg Parotta - South Indian bread with egg relish
- Ghee Dosai – rice crepes with dash of ghee added for flavor
- Ghee Roast
- Idli – steamed rice pancakes.
- Kothu Parotta
- Masala Dosai – crepes filled in spiced potatoes and onions
- Masala Uthappam
- Mutton Kotthu Parotta
- Onion Dosai
- Paper Dosai – thin crisp rice crepes
- Parotta
- Plain Dosai – plain rice crepes
- Raita – fresh yoghurt with a blend of shredded cucumber, onion, chopped coriander and delicately flavored with roasted cumin.
- Rawa Dosai – thin crisp rice crepes mildly spiced with sliced chilli, onion and herbs.
- Roasted Dosai – thin rice crepes roasted in ghee.
- Sambar Vadai
- Vadai
INDIAN SEAFOOD/FISH/PRAWNS
- Crab Masala Pepper Fry
- Fish Amrit Sari – Punjabi style fried fish with omum
- Fish Chetinad – Tamil Nadu special spicy fish curry
- Fish Coriander Goa Style – fresh seasonal fish cooked in coriander leaf and onion in delicious mild gravy.
- Fish Cutlet – crisp mixed fish pattie stuffed with assorted mixed vegetables and potato with cheese filling
- Fish Hyderabadi – boneless fish cooked with fresh coriander and mint sauce in spicy gravy
- Fish Tikka - marinated fish cooked in tandooer
- Maa Dee Jinga – fresh prawns cooked in rich tomato onion gravy
- Malabar Fish Curry – special kerala style fish curry
- Masala Fried Fish – slices of fish marinated in Indian spieces and deep fried
- Prawn Karobary Goa Style – succulent prawns flavored with makhan masala and onion gravy.
- Spice and Rice Pepper Prawn Special – fresh peeled prawn cooked in dry pepper masala with tomato and onion.
- Tandoori Prawns
INDIAN CHICKEN
- Butter Chicken – tandoor roasted chicken cooked in thick cream butter gravy.
- Butter Chicken Masala – tandoori chicken cooked in rich tomato butter gravy.
- Chicken Amrit Sari – cubes of chicken marinated in Indian spices and omum. Deep fried
- Chicken Curry – tender chicken pieces simmered slowly in South Indian masala gravy chettinad style
- Chicken Do Pyaaza – chicken cooked with capsicum, onion and tomato with onion tomato gravy
- Chicken Dopiaza – tender chicken pieces simmered slowly in mild North Indian masala gravy onion, tomatoes and capsicum
- Chicken Jalfrazi – tender chicken pieces cooked in medium spice Indian masala gravy with onion and tomato.
- Chicken Milaku Varuval - Chettinad chicken pepper fry
- Chicken Parettal – chicken pieces cooked on a slow fire in South Indian spicy masala in thick gravy chettinad style
- Chicken Peshawari – tender chicken pieces cooked in mild onion, tomato and cashew nut gravy.
- Chicken Sagwala - chicken cooked in spinach
- Chicken Samosa – minced chicken meat cooked with fresh coriander spices in crisp pastry
- Chicken Tikka Makhini – boneless roasted chicken cooked in mild butter gravy
- Chicken Varuval – chicken pieces stir fried on a slow fire in South Indian spicy masala in thick gravy chettinad style
- Chicken Vindaloo – special Goa style chicken curry
- Hyderabadi Murg – tender chicken pieces cooked in freshly ground black pepper in tomato and onion gravy.
- Kadai Chicken - spicy chicken dish with a rich aroma given by the ginger and tomatoes.
- Kashmir Chicken – tender chicken pieces simmered in delicious creamy sauce with fruit cocktail and almonds
- Murg Kadai Wala – pieces of chicken cooked in rich tomato butter gravy
INDIAN MUTTON
- Buna Gosh – dry roasted boneless mutton cubes cooked in a medium hot curry sauce
- Goat Brain masala – tender goat brain stir fried in spicy masala chettinad style
- Goat Liver Masala – tender goat liver stir fried with ginger and dry chillies in dry masala to perfection in chettinad style
- Kadai Mutton
- Kardai Goshi – tender mutton cubes cooked on a slow fire with onion capsicum in spicy masala gravy
- Kheema Mutter – minced mutton and green peas cooked in spicy gravy
- Mutton Chettinad
- Mutton Chukka Varuval
- Mutton Curry – succulent mutton pieces simmered in spicy masala gravy chettinad style
- Mutton Curry / Masala / Kurma
- Mutton Dopiaza – tender mutton cubes simmered slowly in mild North Indian masala gravy with onion, tomatoes and capsicum
- Mutton Masala – lamb cooked in Indian spicy gravy
- Mutton Parettal – tender mutton cooked on slow fire in south Indian masala in rich thick gravy chettinad style
- Mutton Pepper Fry
- Mutton Rogan Gosh – tender mutton shank cooked in blend of spices
- Mutton Rogan Josh Kashmiri – Kashmiri style lamb curry
- Mutton Sagwala
- Mutton Varuval – juicy mutton pieces stir fried in slow fire in fry masala with dried chilli chettinad style
INDIAN EGG
- Egg Masala
- Egg Burjiya
- Egg Podimas
- Egg Curry
RICE AND PULAO
- Cashew Nut Pulao
- Chicken Pulao – tender chicken pieces sautéed with cumin, cashew nuts, raisins and bay leaves cooked with basmati rice
- Jeera Pulao
- Kashmiri Pulao
- Kheema Pulao
- Lemon Rice – a traditional Mysorean yellow rice dish cooked in lemon juice garnished with roasted mustard seeds, peanuts and curry leaves.
- Steamed Rice
- Tamarind Rice – rice dish made from a reduction of tamarind, fenugreek, turmeric and peanuts.
- Tomato Rice – a flavorful rice dish made from a reduction of tomatoes, onion, ginger and spices.
- Vegetable Pulao – mixed vegetable sautéed with cumin, cashew nuts, raisins and bay leaves cooked with basmati rice
BRIYANI
- Biryani – juicy pieces of mutton cooked with saffron flavored basmati rice and spices and garnished with nuts.
- Chicken Briyani – boneless chicken chunks sautéed with aromatic spices, herbs nuts cooked with saffron flavored basmati rice
- Egg Briyani
- Mutton Briyani
- Prawn Briyani – saffron flavored basmati rice cooked with succulent prawns, spieces and fresh herbs
- Vegetable Briyani
NAAN/ROTI
- Aloo Paratha – whole wheat bread stuffed with spiced potato and finely chopped green chilli
- Butter Naan – buttered and layered leavened white bread
- Chapati – wheat flour bread kneaded and rolled and cooked on a hot plate
- Garlic Naan – leavened white bread topped with fresh garlic and herbs.
- Kashmiri Naan
- Kheema Naan
- Kulcha
- Paratha
- Phudina Paratha
- Plain Naan – soft and fluffy leavened white bread
- Romali Roti
- Roti Canai – refined wheat flour buttered and cooked on hot plate until soft and fluffy
- Stuffed Culchas – stuffed bread with cottage cheese and dry fruits with finely chopped coriander
- Stuffed Naan
- Stuffed Paratha – whole wheat leavened bread stuffed with potato, cottage cheese, dried fruits, green chillies cooked in tandoor
- Tandoori Paratha – whole wheat bread cooked in tandoor
- Tandoori Roti – famous whole wheat bread cooked in tandoor
TANDOORI
- Boti Kebab – succulent boneless mutton pieces marinated in yoghurt, aromatic spices and fresh herbs served with salad and sauce.
- Chicken Tikka – skewered boneless chicken pieces marinated in yoghurt, aromatic spices and fresh herbs roasted to perfection served with salad and sauce
- Fish Tikka – fresh fish fillet mildly marinated in yoghurt, aromatic spices and fresh herbs roasted to perfection served with salad and sauce.
- Garlic Kebab – boneless chicken pieces marinated in yoghurt, fresh spics and garlic paste masala. Served with salad and sauce.
- Irani Kebab
- Kali Mirch Kebab – bones chicken pieces marinated in yoghurt, fresh herbs and peppercorns masala. Served with salad and sauce.
- Malai Kebab
- Methi Sheek Kebab
- Murg Masalam – a portion of tender chicken quarter delightfully marinated in yoghurt and aromatic spices, cooked in tandoor oven and topped with cheese sauce.
- Mutton Methi Hara Sheek Kebab
- Mutton Sheek Kebab
- Paneer Tikka
- Prawn Tikka – succulent prawn delicately marinated in a mixture of yoghurt and Indian masala in red sauce served with salad and sauce.
- Reshmi Kebab
- Tandoori Chicken – a portion of tender quarter marinated in yoghurt, aromatic spices and fresh herbs, served with salad and sauce.
- Tandoori Gobi
- Tangiri Kebab
- Vegetable Sheek Kebab
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