Our Menu

Melt-in-mouth minced mutton kebabs infused with over 30 hand-ground spices. A true Nawabi delicacy.

Succulent tandoori chicken tikka marinated in yoghurt and Kashmiri spices, charred in our clay oven.

Hand-rolled minced lamb seekh kebabs grilled over live charcoal with fresh herbs and spices.

Charcoal-grilled marinated cottage cheese cubes with bell peppers and onions, smoky and flavorful.

Exquisite mince and lentil patties with aromatic spices, pan-fried to golden perfection.

Jumbo prawns marinated in tandoori masala and grilled in the clay oven until perfectly succulent.

Slow-cooked tender mutton in a rich, creamy cashew and onion gravy with aromatic whole spices.

Tandoori chicken simmered in a velvety tomato-butter sauce with fenugreek and cream.

A slow-cooked stew of tender chicken in a spiced bone-marrow broth, rich and deeply flavorful.

Kashmiri-style mutton cooked in a fiery red chilli and yoghurt gravy with fennel and ginger.

Black lentils slow-simmered overnight with butter, cream, and tomatoes. Rich and indulgent.

Soft paneer cubes in a smooth, mildly spiced tomato-butter gravy with cream and kasuri methi.

Our legendary mutton biryani layered with saffron rice, fried onions, and secret spice blend in sealed handi.

Fragrant long-grain basmati rice cooked with succulent chicken, caramelized onions, and whole spices.

Aromatic basmati rice layered with spiced boiled eggs, fried onions, and mint. Light yet flavorful.

Garden-fresh vegetables cooked with fragrant basmati, saffron, and whole spices in dum style.

Soft, fluffy leavened bread baked in the tandoor and brushed generously with melted butter.

Tandoor-baked naan topped with roasted garlic, butter, and fresh coriander. Aromatic and delicious.

Paper-thin, handkerchief-soft roti made with refined flour. Perfect to wrap around kebabs.

Saffron-flavoured Mughlai sweet bread enriched with milk, butter, and cardamom. A traditional favourite.

Golden brown milk-solid dumplings soaked in saffron and rose-scented sugar syrup. Served warm.

Royal bread pudding layered with rabri, saffron milk, and topped with pistachios and silver leaf.

Traditional ground rice pudding set in earthenware, flavoured with cardamom, saffron, and rose water.

Spiced buttermilk with cumin, mint, and a hint of chilli. Cool and refreshing after a spicy meal.

Traditional rose-flavoured cooler made with Rooh Afza and chilled milk, garnished with basil seeds.

Thick, creamy yoghurt smoothie blended with Alphonso mango pulp and a touch of cardamom.

Strong, aromatic masala tea brewed with ginger, cardamom, and cloves. Served piping hot.