Appetizer
TRIO OF SAMOSAS 6
A combination of Spring peas, potatoes, pomegranate seeds
and feta cheese; Paneer, ginger, amchoor and ricotta cheese;
Wild mushroom and goat cheese
AVOCADO JHALMURI ALOO 6.5
A mashed potato salad with ginger, onions, mint, baby
tomatoes and avocado Jhal muri salad in an anardana and
dry mango vinaigrette.
SAUFIYA PANEER 7.5
Cube of farmer’s cheese marinated with fennel and sun dried
tomatoes and served with warm mustard seed, fennel and
basil oil, salad of daikon
CAULIFLOWER POSTO 7
Florets of cauliflower tossed in mustard and poppy seed
infused sauce and fresh scallions
IRANI MURGH SEEKH KEBAB 9
Fragrant skewer of minced chicken flavored with dried
apricots and cranberries
SCALLOPS 10
Marinated in smoked paprika, served with mango and chickpea
salsa and roasted pepper tahini sauce
CALAMARI KALIMIRCH 8
Crisp calamari, quick fried, served with chopped spring onions,
curry leaf, onion and garlic tomato sauce.
TUNA 11
Mustard and yogurt marinated, served seared and rare, with
sesame seed, peanuts and pear chutney.
SHRIMP BALCHAO 11
Stir fried shrimps in a tangy sauce accented with malt vinegar.
SUBZ AGAAZ 9
A daily selection of vegetarian hors d’oeuvres
TANDOORI AGAAZ 12
A combination of Chicken Tikka, Lamb Seekh Kabab, Lamb Chop.
TARBOOZ AUR TAMATAR KI SALADE’ 7
Organic watermelon and heirloom tomatoes with roasted
coriander and fennel feta cheese, roasted walnuts & fresh
tarragon oil
FARMER’S MARKET SALAD 6
Faurot greens, seasonal peppers, grapes, cucumbers and
candied walnuts in a Rangpur lime and honey vinaigrette.
with chicken tikka 9.00
ROASTED TOMATO AND PEPPER SOUP 6
Creamed vine ripened tomatoes and pepper soup, flavored
with basil and fennel and served with coriander, fennel shrimp.
DUM ALOO SOUP 6
A light soup of baby potatoes, flavored with cashews, cilantro
and green chilies.
We invite you to embark on a culinary journey of Indian regional cuisines, using local sustainable ingredients accented with modern interpretations.
Sachin Chopra, Executive Chef
