INDIAN CURRY TRAIL April, Lunch, 12:30 pm - 3:00 pm Dinner, 6:30 pm - 11:00 pm

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1 INDIAN CURRY TRAIL April, 2016 Lunch, 12:30 pm - 3:00 pm Dinner, 6:30 pm - 11:00 pm

2 INDIAN CURRY TRAIL C urries in India bring to forth the country's myriad variations in religion, culture, history and customs. Indian Curry Trail celebrates this diversity in the food culture of India. Chef Paul Joe, Chef De Cuisine at Hilton Chennai, whose forte is Indian Cuisine, has designed an exclusive menu that showcases a unique breadth of authentic and traditional curries paired with eclectic Indian breads.

3 Vegetarian Tarkari Chem Hooman 800 Kokum curry with vegetables from Konkan coast Govind Gatte ki Sabzi 800 Nuts stuffed gram flour dumplings simmered in yoghurt based gravy, and flavoured with garam masala from the Marwar region Soya Chaap Curry 800 Textured soya sticks served in onion gravy from the bylanes of Old Delhi Vetrilai Vada Kurma 800 Betel leaves and chana dal dumplings in tomato and coconut curry from Tamil Nadu Kaju ani Shahale 800 Tender coconut slices cooked with cashew nuts; from the Malwan region Kaddoo ka Khatta 800 A sumptuous dish from Kangra valley with pumpkin cooked in a spicy and tangy gravy and dried raw mango powder

4 Non vegetarian CHICKEN Khuroos-e-Tursh 900 The ultimate chicken recipe from the Nizami Khansama where the roasted chicken legs are filled with tangy mince and finished in cashew gravy flavoured with saffron Safed Murgh 900 Originating from the shahi dastarkhwan of Agra, spring chicken braised in creamy almond gravy Kombdicha Rassa 900 Spicy chicken curry with coconut from the Konkan belt Salli Jardaloo Marghi 900 Chicken cooked with apricots and garnished with potato straws a Parsi delicacy Nattu Kozhi Kolumbu 900 Country chicken cooked home style with hand pounded spices originating from Tamil Nadu Butter Chicken 900 Old Delhi styled creamy chicken curry using meat on the bone for an authentic experience Non vegetarian MEATS Gushtaba 950 Minced lamb dumplings in yoghurt gravy a must have dish of Kashmiri wazwan Gosht ka Korma 950 Signature mutton curry with a tomato base, from the erstwhile princely state of Rampur Bohri Dabba Gosht 950 An Eid specialty of the Gujrati Bohri community; lamb cubes simmered in almond, cashew nut and sesame seed gravy

Gongura Mamsam 950 Tangy mutton curry from Andhra Pradesh flavoured with fresh roselle leaves Mutton Rezala 950 From the erstwhile princely state of Awadh, kid lamb cooked in cashew nut based curry

SEAFOOD Peethala Pulusu 950 Fresh swimmer crabs cooked in tamarind flavoured curry coined from Nellore in coastal Andhra Kolmi No Patio 1300 Parsi dish of prawns cooked in freshly ground masala of

5 Gongura Mamsam 950 Tangy mutton curry from Andhra Pradesh flavoured with fresh roselle leaves Mutton Rezala 950 From the erstwhile princely state of Awadh, kid lamb cooked in cashew nut based curry and flavoured with coriander leaves Aatu Kari Kozhambu 950 Home style mutton curry from the Kongunadu region that is famous for its freshness of ingredients and balance of spices Non vegetarian SEAFOOD Peethala Pulusu 950 Fresh swimmer crabs cooked in tamarind flavoured curry coined from Nellore in coastal Andhra Kolmi No Patio 1300 Parsi dish of prawns cooked in freshly ground masala of coconut and cashew nuts Meen Mulakittu Vattichatu 950 Tamarind flavoured fish curry with spicy chilies and shallots from the Malabar coast Nethali Meen Thokku 950 Anchovies stewed in onion, tomato and coconut based gravy from the heart of the Coromandel coast Daab Chingri 1300 Tiger prawns cooked in tender coconut shell; a delicacy from Bengal Paplet Gassi 1300 Chilli and tamarind flavoured light curry with Pomfret from Mangalore

Ladi Pav 200 Oven baked soft buns originating from the Irani bakeries of Bombay Dosa 200 A fermented crepe made from rice batter and black lentils; this is a staple dish of South Indian states Breads

wheat bread, shallow fried in clarified butter from the bylanes of old Delhi Bakarkhani 200 Thick crusted spiced flat bread from Kashmir Kulcha 200 Leavened bread originating from Punjab Tandalchi

6 Ladi Pav 200 Oven baked soft buns originating from the Irani bakeries of Bombay Dosa 200 A fermented crepe made from rice batter and black lentils; this is a staple dish of South Indian states Breads of India Sheermal 200 A flat bread laced with milk and saffron from the erstwhile princely state of Awadh Taftan 200 Leavened flour bread from Kashmir cooked in tandoor Varqi Paratha 200 Layered wheat bread, shallow fried in clarified butter from the bylanes of old Delhi Bakarkhani 200 Thick crusted spiced flat bread from Kashmir Kulcha 200 Leavened bread originating from Punjab Tandalchi Bhakri 200 Rice flour bread from the coastal Maharashtra region Poi 200 Traditional Goan bread dusted with semolina Sanna 200 A spongy steamed savoury pancake from Mangalore Khurmi Naan 200 Freshly made refined flour soft bread topped with nuts, chilli and garlic from Hyderabad Malabari Porotta 200 Multi-layered refined flour bread from the Malabar region Luchi 200 Fluffy fried bread originating from Bengal

Chef s recommendations Kulche naal Soya Chaap de Curry 1000 Textured soya sticks served in onion gravy with Kulche accompanied by salted lassi, onion dices and chili pickle Kaddoo ke Khatta aur

special menu at the Parsi Gymkhana, best accompanied by sago wafers Kombdi Vade 1100 A dish native to the Konkan region consisting of a traditional chicken curry, vade or multigrain puri, served with

7 Chef s recommendations Kulche naal Soya Chaap de Curry 1000 Textured soya sticks served in onion gravy with Kulche accompanied by salted lassi, onion dices and chili pickle Kaddoo ke Khatta aur Bakarkhani 1000 Tangy and spicy pumpkin curry served with thick crusted flat bread along with black dal and mango chutney Salli Jardaloo Marghi ani Ladi Pav 1100 A quintessential item of the Sunday special menu at the Parsi Gymkhana, best accompanied by sago wafers Kombdi Vade 1100 A dish native to the Konkan region consisting of a traditional chicken curry, vade or multigrain puri, served with sliced onion, a wedge of lime and refreshing solkadhi Korma Paratha 1100 Luscious mutton korma served with varqi paratha with green salad and bhurani raita Mutton Curry with Dosai 1100 A classic combo of the spicy mutton curry with freshly made dosa served with pickles and chutneys Paplet Gassi with Sannas 1500 A popular Mangalorean meal consisting of flavoursome Pomfret curry with soft steamed rice cakes Kolmi No Patio ani Tandalchi Bhakri 1500 Often served in special occasions of the East Indian community of coastal Maharashtra and Parsi settlers of Dahanu, best accompanied by Kolah s green mango pickle

8 HILTON CHENNAI 124/1, J. N. Salai, Guindy, Chennai For reservations, please dial chennai.hilton.com

B I S T R O I N D I A

B I S T R O I N D I A SOUTHERN CLASSICS DOSA MASALA DOSA* 9.95 Rice and lentil crepe stuffed with spiced mashed potatoes and onions PAPER MASALA DOSA* 10.95 Thin rice and lentil crepe stuffed with spiced mashed potatoes and