Vegetarian Main Course
ALOO MEHFIL
Half-cut Potato filled with chopped cottage cheese and herbs, tenderly cooked in mild spice curry and cream
BOMBAY ALOO
Potato chunks delicately cooked on a slow fire in a covered pot (DUM) with the famous Bombay spices, fresh tomatoes and hint of ginger
BHINDI KI SABJI
Baby Okra crisply stir-fried with red onion slices, green chillies, finely chopped tomatoes and hand-crushed spices
PANEER JAIPURI
This extremely popular Chef Special exists in our menu since our inception. Its speciality is in the unique blend of gravies gently cooked with freshly chopped capsicum, sliced onion and dices of homemade cottage cheese
PALAK PANEER
Its deliciousness arises from its simplicity and natural flavours when fresh green spinach is slowly cooked with cubes of cottage cheese, whole spices, garlic and tempered with cumin seed, tomato & onion tarka
MELONI TARKARI
This healthy option was created when our Chefs were looking to freshly cook garden baby vegetables in mild gravy retaining all its nutrition. Its unique flavour comes with the juices of innocently cook hand-picked baby corn, baby carrots, broccoli, mushroom, asparagus and French beans in the gravy containing fine paste of white onion, selected nuts, hung curd, coconut and homemade mint-green chilli puree
DIWANI HANDI
Assorted garden fresh vegetables delicately cooked with an aromatic blend of spices, fresh mint and tomatoes
MALAI KOFTA
This vegetarian delicacy is a queen of every special occasion menu and was invented hundreds of years ago in India to server Mughal Royalties that soon founded its place in the heart of food lovers it became a must if one wishes to truly relish something vegetarian. It is prepared with specially made dumplings from fine paste of cottage cheese, nuts cooked slowly with gravy of tomato, cashew nuts paste, mild spices, a dash of cream and aromatic saffron
DAL BUKHARA
This world-renowned Indian black lentil dish is delicately cooked overnight in its own soup retaining all the nutrition with the traditional Bukhara way on charcoal tandoor. If fine texture comes from a low simmer in passive heat all night with handpicked whole spices and garlic, then finished with fresh tomatoes, ginger and dash of cream
DAL TADKA
Harmonious combination of yellow lentils tempered with homemade Punjabi Tarka of cumin seeds, curry leaves, tomato, garlic, ground spices, a bit of butter and topped with green coriander
PUNJABI CHOLLE
Chickpeas cooked in special massala with onion ginger and coriander