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VEG CURRY & DAAL
| Dish | Description | Price |
|---|---|---|
| YELLOW DAL TADKA | Dal Tadka is one of the most popular lentil dishes served in Indian restaurants. Dal tadka is cooked lentils which are tempered with oil and ghee (clarified butter) fried spices & herbs. | 16 |
| CHEF SPECIAL EGG TADKA DAAL | This dish is an amalgamation of Punjabi and Eastern Indian style, rich and flavorful dish using mixed lentils, cooked in butter and ghee (clarified butter) with strong notes of onion, garlic and dried fenugreek leaves (Kasuri Methi), sprinkled with scrambled eggs. A delight with Indian Breads. | 19 |
| Sona mung Daal | 16 | |
| ALOO GOBI | Aloo Gobi is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower [gob(h)i], and Indian spices. | 19 |
| ALOO JEERA | Jeera refers to cumin & aloo to potatoes. So, Jeera aloo translate to potatoes sauteed with cumin and tempered with Indian spices. | 12 |
| PANEER LABABDA | 27 | |
| KADAI VEG | 18 |
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iNDiAN RiCE & BREAD
| Name of dish | Description of Dish | Price |
|---|---|---|
| STEAMED BASMATI PLAIN RICE | 7 | |
| JEERA RICE | 12 | |
| PULAO | Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic spices, loaded with vegetable, herbs & vegetable stock. | 14 |
| Kolkata style MUTTON BIRIYANI / SPECIAL BIRIYANI | 24/ 30 | |
| Kolkata style Chicken BIRIYANI / SPECIAL BIRIYANI | 20/26 | |
| ROTI | ||
| Tandoori roti | 2 | |
| Plain Naan | 2 | |
| Tawa roti | 2 | |
| Butter Roti | 3 | |
| Butter Naan | 4 | |
| Garlic naan | 5 | |
| Mix Kulcha | 8 |
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8
NON VEG CURRY & GRAVY
| Name of dish | Description of Dish | Price |
|---|---|---|
| CHICKEN KORMA | Chicken Korma is a traditional Indian dish that's light and flavorful almond curry made with tomato paste, plenty of spices and cream that's buttery and completely delicious. | 25 |
| CHEF SPECIAL CHICKEN KOSA | Long margination with secret herbs and spices and the longer roasting time makes it a unique semi-dry curry that goes very well with Basanti Pulao or with Indian Breads like Roti, Naan etc. | 20 |
| MURGH TIKKA MASALA | This is a unique marriage between Indian tandoori and curry style. Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in tandoor, served in a creamy red curry sauce. | 25 |
| KADAI CHICKEN | Kadai chicken is a delicious, spicy & flavorful dish made with chicken, onions, tomatoes, ginger, garlic & fresh ground spices, cooked in a traditional oval bottomed thick pan known as "kadai". | 20 |
| Chicken Dukbanglow | A colonial recipe from the days of the British. Historically this curry is said to have been prepared in the dak bungalows or the resting houses of Calcutta where the British government officials rested during their hunting expedition or during a night stay on between journeys. | 22 |
| CHICKEN DO PEYAZA | An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis. | 20 |
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9
TANDOOR & KEBABS
| Name of dish | Description of Dish | Price |
|---|---|---|
| AJWAINI PANEER TIKKA | Soft Paneer is marinated in yogurt and spices along with one magical ingredient "ajwain/carom seeds" which adds a burst of flavors to this dish. | 24 |
| TANDOORI CHICKEN (CHARCOAL GRILL) HALF/FULL) | Prepared by roasting whole / half chicken marinated in dahi (yogurt), select spices and herbs slow cooked in a tandoor. | 20/35 |
| CHICKEN TIKKA | Cubes of boneless chicken baked using skewers on a brazier called angeethi after marinating long enough in Indian spices and dahi (yogurt) - essentially a boneless version of tandoori chicken. | 25 |
| MURGH ZAFRANI TIKKA | The subtle hint of saffron along with the ground spices resulted in exquisite flavors that playfully teased the palette. | 27 |
| HARIYALI MURGH BOTI | Juicy chicken breasts marinated in the blended mixture of mint leaves, coriander leaves, curd along with a melange of flavorsome spices. | 27 |
| MURGH AFGHANI TIKKA | A bite sized piece of boneless chicken meat baked in oven or tandoor using skewer after marinating in spices and curd. The pieces are brushed with ghee or butter at intervals to increase its flavor. We marinate the chicken with hung curd, crushed black pepper corn, fresh cream and dry fruit paste. | 27 |
| TANDOORI JHINGA | Traditional tikka masala marinated prawn cooked in tandoor. Spicy, smoky, and sensationally succulent! Packed with the robust flavors of India's North-West Frontier. | 27 |
| CHICKEN SEEKH KEBAB | Made with spiced minced chicken, formed into tandoor on skewers and grilled. | 27 |
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10
NON VEG CURRY & GRAVY
| Name of dish | Description of Dish | Price |
|---|---|---|
| BUTTER CHICKEN | The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild tomato curry sauce that includes butter. | 25 |
| MUTTON DO PEYAZA | 30 | |
| MUTTON KOSHA | Mutton Kosha is a delicious spicy Bengali-style mutton curry that is full of flavors from mutton (goat meat), spices, and mustard oil. | 30 |
| MUTTON DUKBANGLOW | Mutton dukbungalow is a goat curry recipe that uses a special blend of spices and also has potatoes and boiled egg cooked in the gravy | 32 |
| MUTTON ROGAN JOSH | Mutton Rogan Josh is a Kashmiri style Lamb Curry made with spices like fennel seeds and dry ginger. Spicy, loaded with yummy flavors. | 30 |
| DUB CHINGRI | Prawns cooked in tender coconut shell is more of an urban Bengali dish, where prawns are mixed in a mustard-coconut paste and then steamed. | 37 |
| BHETKI PATOORI | The bhetki fish pieces are marinated in a spiced mustard paste, wrapped in banana leaf individually and then slow cooked till tender. | |
| BATI CHINGRI | Medium size prawn cooked with rich mustard paste gravy with green chilies | 27 |
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