We will open today at 12:00 noon for take out.
A mouth melting lamb kebab conjured with aromatic spices, especially created for the Nawab Wajid Ali Shah of Lucknow.
Cottage cheese and bell peppers imbued with herbs and spices, wrapped in saffron and fenugreek enriched yogurt marinade, glazed golden in a tandoor.
Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.
Succulent cubes of boneless chicken, steeped in cheese, hung yogurt, cream with a hint of fresh cilantro, glazed with clarified butter and finished in a tandoor.
Boneless morsels of chicken cooked with long grain Basmati rice and flavoured with saffron slow cooked Dum style.
Originally from Afghanistan and Persia, this cuisine came to India once the Nawabs settled in and around Lucknow. Awadhi food is a harmonious blend of distinct flavours. One such fine example is of a chicken preparation in a rich nutty…
Tender chicken breast smoked in a tandoor and then cooked with caramelised onions, fresh tomatoes, cream and finished with clarified butter.
A tribute to the “Nine Courtiers“ or Gems of Emperor Akbar’s Court. A Korma of nine distinct ingredients in a rich cashew nut gravy.
A shade of the rich and cultured hues of meat cooking is seen in this magnificent delicacy of beef slow cooked in brown onion gravy flavoured with cardamom, cinnamon and served with a saffron treacle.
Fresh cottage cheese cooked in a rich chunky fresh tomato and caramelized onion; scented with cardamom and mace.
Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with Awadhi spices and dry fenugreek leaves.
Fresh cottage cheese and green peas cooked in a velvety tomato, cashew and cream gravy.
Boneless leg of chicken marinated in an Indian pickle blend ‘Achar’, with a hint of lemon juice and mustard oil, cooked in a tandoor.
Minced chicken coated with onions, peppers, cilantro and barbequed in a tandoor, sprinkled with kebab spices.
Herbed eggplant deep fried and topped with a chunky garlic tomato sauce and spiced hung yogurt — A Vegetarian Delight.
A spiced, yet refreshing yogurt accompanied with Biryani.
Long grain Basmati rice and the choicest cuts of lamb, cooked in Dum style.
Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tempered with fresh curry leaves.
Famous eggplant and green chillies cooked in aromatic spices, peanuts, sesame and tamarind sauce, tempered with mustard and curry leaves.
A lightly battered fish fry in indian spices, ginger, garlic pastes and gram flour from the Golden City of Amritsar, also knows as “Amrit Ka Sarovar” meaning “Pond of Elixir”.
The humble corn is given a royal treatment — removed from the cob, poached, blended with potatoes, herbs, green chillies and pan grilled.
Favourite for generations, succulent cubes of chicken, marinated overnight and barbequed in a tandoor.
Half spring chicken on bone marinated with traditional tandoori spices, yogurt, ginger garlic pastes and cooked in a tandoor.
Baby okra stirfried tawa style in onions and a tangy spice blend.
Morsels of boned spring chicken, smoked in a tandoor, simmered in a velvety tomato gravy, clarified butter, finished with a dash of double cream and dry fenugreek.
We take inspiration from the quintessential nation’s favourite lentil delicacy of whole urad daal, tomato puree and garlic, simmered overnight on a tandoor, enriched with cream and served with a dollop of churned butter.
Fresh cottage cheese cooked in garlic tempered spinach gravy.
Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger and cilantro.
An assortment of garden fresh vegetables simmered in a delectable garlic flavoured spinach sauce.
This unique kebab of yogurt with herbs, spices and cheese redolent with the singeing flavours of cilantro and mint, pan fried in clarified butter.
Boneless tender lamb treated with a marinade of kacchri, cloves, red chillies and yogurt, smoked and roasted in a tandoor.
A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet.
A traditional five lentil delicacy, cooked in the earthen pot tempered with cumin and fresh tomatoes.
New potatoes tempered with asafoetida, cumin and turmeric, sprinkled with fresh cilantro and green chillies — A regional potato delight.
A regional delicacy of spring chicken on bone cooked with crackled spices and yogurt finished with cilantro.
A bouquet of garden fresh vegetables and spiced long grain Basmati rice, cooked in local style.
Long grain Basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.
A true Rajasthani delicacy of lamb cooked with chillies, making it the hottest yet most delicious dish in the land.
Mashed potato melange, stuffed whole wheat bread.
Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.
Naan dough kneaded with milk and clarified butter; with a generous dollop of butter.
Naan dough kneaded with milk and clarified butter.
Spiced cottage cheese and cilantro stuffed bread.
8 Oz container
8 Oz container
Layered whole wheat bread flavoured with mint.
Plain tandoor baked whole wheat bread.
A rich cardamom-scented carrot pudding garnished with slivers of pistachio and almonds.
Soft cheese dumplings steeped in saffron infused milk and garnished with pistachio and almond flakes.
The famous dessert — milk dumplings steeped in a rose infused sugar syrup, garnished with pistachio slivers.
All meats are Halal. – Vegetarian Dishes – Spiced for Flavour – Spiced for Pleasure
Please inform our associates if you are allergic to any ingredients. 15% gratuity charges will be added automatically to tables with 7 guests or more.