Festive Platters

Dawat-e-Ishq

Non-Veg Festive Platter

Non Vegetarian Platter 
Three pieces for each of the following kebabs: Muglai Murgh Malai Kebab, Haryali Murgh Ke Parche, Murgh Tikka, Tandoori Murgh, Macchi Amritsari, Aachari Murgh Tikka.

Accompaniments of Khuska Dhoon, Maharaja Dal Makhani and Butter Naans

Including Laccha Pyaz.

Dawat-e-Ishq

Veg Festive Platter

Vegetarian Platter  
Three pieces for each of the following kebabs: Bemisaal Paneer Tikka, Subz Hara Bara Kebab, Dahi Ke kebab, Bhuttiyan De Kebab, and Veg Samosas.

Accompaniments of Khuska Dhoon, Maharaja Dal Makhani, and Butter Naans.

Including Papaya and Pineapple relish & Laccha Pyaz.

Avadhi Cuisine

Shuruaat (Appetizers)

Jhinga Dum Nisha
Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.

Shahi Seekh Kebab  
From the royal kitchens — the traditional seekh of beef mince dons, a flavourful garb of fresh cilantro, cardamom, kebab spices and red chilli powder, cooked on a skewer in a tandoor.

Murgh Malai Kebab 
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.

Awadhi Gilawati Ka Kebab  
A mouth melting lamb kebab conjured with aromatic spices, especially created for the Nawab Wajid Ali Shah of Lucknow.

Bemisaal Paneer Tikka 
Cottage cheese and bell peppers imbued with herbs and spices,
wrapped in saffron and fenugreek enriched yogurt marinade, glazed golden in a tandoor.

Handi Aur Lagan Ke Khaane (Main Course)

Nihari Gosht 
A shade of the rich and cultured hues of meat cooking is seen in this magnificent delicacy of lamb slow cooked in brown onion gravy flavoured with cardamom, cinnamon and served with a saffron treacle.

Jahangiri Murgh Korma  
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 sauce finished with cream, toasted almonds and saffron.

Murgh Dum Biryani
Boneless morsels of chicken cooked with long grain Basmati rice and flavoured with saffron slow cooked Dum style.

Koh-e-Awadh 
Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg and mace, finished with saffron and cardamom powder.

Murgh Lababdar 20
Tender chicken breast smoked in a tandoor and then cooked with caramelised onions, fresh tomatoes, cream and finished with clarified butter.

Qasr-e-Pukhtan
Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with Awadhi spices and dry fenugreek leaves.

Paneer Lababdar
Fresh cottage cheese cooked in a rich chunky fresh tomato and caramelized onion; scented with cardamom and mace.

Navrattan Korma
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.

Shahi Mattar Paneer 
Fresh cottage cheese and green peas cooked in a velvety tomato, cashew and cream gravy.

Hyderabadi Cuisine

Shuruaat (Appetizers)

Aachari Murgh Tikka  
Succulent cubes of boneless chicken marinated in an Indian pickle blend ‘Achar’, with a hint of lemon juice and mustard oil, cooked in a tandoor.

Nawabi Sheekh Kebab 
From the royal kitchens – the traditional sheekh of lamb mince, a flavourful melange of fresh cilantro, cardamom, kebab spices, and red chili powder, cooked on a skewer in a tandoor.

Gilafi Seekh 
Minced chicken coated with onions, peppers, cilantro and barbequed in a tandoor, sprinkled with kebab spices.

Shajahani Baadal Jaam
Herbed eggplant deep fried and topped with a chunky garlic tomato sauce and spiced hung yogurt — A Vegetarian Delight.

Handi Aur Lagan Ke Khaane (Main Course)

Tawa Jhinga Masala  
Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tempered with fresh curry leaves.

Mirch Baingan Ka Salan  
Famous eggplant and green chillies cooked in aromatic spices, peanuts, sesame and tamarind sauce, tempered with mustard and curry leaves.

Gosht Dum Biryani 
Long grain Basmati rice and the choicest cuts of lamb, cooked in Dum style.

Bhurani Raita 
A spiced, yet refreshing yogurt accompanied with Biryani.

Amritsari Macchi 
A lightly battered fish fry in indian spices, ginger, garlic pastes and gram flour from the Golden City of Amritsar, also known as “Amrit Ka Sarovar” meaning “Pond of Elixir”.

Murgh Tikka   
Favourite for generations, succulent cubes of chicken, marinated overnight and barbequed in a tandoor.

Tandoori Murgh (Leg Only)  
Half spring chicken on bone marinated with traditional tandoori spices, yogurt, ginger garlic pastes and cooked in a tandoor.

Bhutteyan Da Kebab  
The humble corn is given a royal treatment — removed from the cob, poached, blended with potatoes, herbs, green chillies and pan grilled.

Handi Aur Lagan Ke Khaane (Main Course)

Chooza Makhani 
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.

Masaledar Chaamp
The Punjabi penchant for meat is the perennial favourite of lamb chops, cooked with a myriad of ground spices in an onion and royal cumin thickened gravy.

Bhindi Masala 
Baby okra stirfried tawa style in onions and a tangy spice blend.

Patiala Baingan Bharta 
The humble eggplant is fire-roasted and mash cooked with spice until silky and tender to create a smooth and smokey nostalgic treat.

Paneer Tawa Masala

Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger and cilantro.

Sikandari Raan 
This exotic offering, named after Alexander the Great, is a treat truly fit for a king. Leg of tender lamb is marinated in ginger, garlic, spices, yogurt, lime juice and kept overnight. Cooked slowly for hours in an oven served on a bed of rice.

Subz Miloni  
An assortment of garden fresh vegetables simmered in a delectable garlic flavoured spinach sauce.

Palak Paneer  
Fresh cottage cheese cooked in garlic tempered spinach gravy.

Maharaja Dal Makhani  
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.

Rajasthani Cuisine

Shuruaat (Appetizers)

Dahi Ke Kebab 
This unique kebab of yogurt with herbs, spices and cheese redolent with the singeing flavours of cilantro and mint, pan fried in clarified butter.

Subz Hara Bhara Kebab  
A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet.

Handi Aur Lagan Ke Khaane (Main Course)

Laal Maas 
A true Rajasthani delicacy of lamb cooked with chillies, making it the hottest yet most delicious dish in the land.

Jaisalmeri Murgh Bhanjaran  
A regional delicacy of spring boneless chicken cooked with crackled spices and yogurt finished with cilantro.

Dal Panchmel
A traditional five lentil delicacy, cooked in the earthen pot tempered with cumin and fresh tomatoes.

Jhodpuri Subz Biryani

A bouquet of garden fresh vegetables and spiced long grain Basmati rice, cooked in local style.

Khuska Doon  
Long grain Basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.

Heeng Zeeray Ke Aloo  
New potatoes tempered with asafoetida, cumin and turmeric, sprinkled with fresh cilantro and green chillies — A regional potato delight.

Rotis, Naans Aur Parathe

Bread & Condiments

Pudina Paratha 
Layered whole wheat bread flavoured with mint.

Paneer Kulcha 
Spiced cottage cheese and cilantro stuffed bread.

Tandoori Roti 
Plain tandoor baked whole wheat bread.

Aloo Paratha 
Mashed potato melange, stuffed whole wheat bread.

Naan-i-Tunak 
Naan dough kneaded with milk and clarified butter.

Naan-i-Lasooni 
Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.

Naan-i-Makhani 
Naan dough kneaded with milk and clarified butter; with a generous dollop of butter.

Lachedar Ajwaiin Paratha

Carom seeds flavoured, layered whole wheat bread cooked in a tandoor and basted with butter.

Pineapple Relish 
8 Oz container

Pappaya Relish 
8 Oz container

Laccha Pyaz 

Pappad ( 3 Pcs ) 

Meetha

Desserts

Gajar Halwa 
A rich cardamom-scented carrot pudding garnished with slivers of pistachio and almonds.

Kesar Rasmalai 
Soft cheese dumplings steeped in saffron infused milk and garnished with pistachio and almond flakes.

Pista Gulab Jamun 
The famous dessert — milk dumplings steeped in a rose infused sugar syrup, garnished with pistachio slivers.

          – Vegetarian Dishes           – Spiced for Flavour           – Spiced for Pleasure

Please inform our associates if you are allergic to any ingredients.

Covid-19 Safety Measures