Aed (Per person) Starters. Tawa Kanagoora (S) Pan fried scallops, cumin, coriander and curry leaves

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1 The Mughal Empire was an Indian imperial power that ruled a large portion of the Indian subcontinent. It began in 1526 and by the late 17th and early 18th centuries they invaded and ruled most of India. At the height of their power around 1700, they controlled most of the Indian Subcontinent extending from Bengal in the east to Balochistan in the west, Kashmir in the north to the Kaveri basin in the south. Mughlai cuisine represents the cooking style used in Delhi, Lucknow, Punjab and Kashmir. The cuisine is strongly influenced by Persia and Turkey and is known for its richness which comes from exotic spices, dried fruits and cream. The taste of Mughlai cuisine varies from mild to spicy.

2 Aed (Per person) Starters Tawa Kanagoora (S) Pan fried scallops, cumin, coriander and curry leaves Amritsari Machhi Nile perch fish fillet, carom seeds, turmeric, kashmiri red chili and mustard chutney Aloo Chana Chat (V) Potato, chickpeas, tomatoes, tamarind and mint chutney Kachumber Salad (V) Cucumber, cabbage, onion, carrot with lime dressing Jaipuri Bhindi (V) Chickpeas flour, crispy fried okra Classic Samosa (V) Potatoes, green peas, cumin and coconut chutney Chokhi Tikki (V) Potato, green peas, cumin and spices Soup Dal Shorba (V) Yellow lentil tempered with cumin

3 Tandoor Kayree Lamb Chops (D) Chef s special preparation of tandoori lamb chops Tandoori Chicken (D) Chicken on bone marinated in tandoori paste Sarson Mahi Tikka (S) Nile perch fish fillet marinated in saffron and pommery mustard Chicken Tikka (D) Boneless Chicken thighs marinated in spices and yoghurt Sheekh Kebab (D) Lamb skewers, served with mint and coriander chutney Tandoori Phool (V, D) Cauliflower florets marinated with masala Bharwan Aloo (V, N, D) Marinated spiced potato stuffed with cottage cheese, cashew nut and raisins Sounfiya Paneer Tikka (D) Cottage cheese, onion, bell pepper, spices and fennel

4 Curries Non Vegetarian Specialties Butter Chicken (N, D) Marinated boneless chicken thigh, tomato gravy, cashew nut and dry fenugreek Jingha Masala (S) Prawns, onions, tomato gravy, indian spices Chicken Jalfrezi Boneless chicken thigh, mixed vegetable, onions and tomato gravy Rogan Josh (D) A classic preparation lamb leg, tomatoes, yoghurt, nutmeg and kashmiri spices Chicken Curry Home style chicken curry, onions, tomatoes and green chilli Vegetarian Specialties Bhindi Masala (V) Okra, onions, tomatoes, cumin and coriander Subz Kolhapuri (V) Seasonal spiced vegetable curry Aloo Gobi (V) Potato, cauliflower, onions, tomato gravy and indian spices

5 Palak Paneer (D) Cottage cheese, spinach gravy Dal Fry Yellow lentils, cumin, onions, tomatoes, ginger, garlic and coriander Dal Amala (D) Black lentils, kidney beans, tomatoes, fenugreek leaves, cream and butter Our Signature Bread Selection Tandoori Roti Whole wheat bread Plain Naan (D) Flat Bread Pudina Paratha Layered bread sprinkled with dried mint Kulcha (D) Curried potato or paneer filling Cheese Naan (D) Naan bread with cheese Garlic Naan (D) Garlic infused naan bread Peshwari Naan (D, N) Cashew nut, pistachio and raisin naan bread

6 Biryani\Rice Subz Biryani (V, D) Mixed vegetable, rice infused with fragrant mixed spices Murgh Biryani (N, D) Chicken, long grain rice, spices, sprinkled with cashew nuts Lamb Biryani (N, D) Lamb, long grain rice, biryani masala and cardamom Steamed basmati rice (V) Long grain white rice

7 Dessert Selection Anaari Shrikhand (D) Pomegranate flavored yoghurt mousse Hot Gulab Jamun (N, D) Reduced milk dumplings, sugar syrup Sabudana Ki Kheer (D) Sago pudding, dry coconut Gajar Ka Halwa (D, N) Carrot pudding, crushed pistachios Zaffrani Rasmalai (D, N) Reduced milk saffron dumplings Kulfi (D, N) Pistachio and cardamom ice cream Ice Cream (D, N) Vanilla, chocolate or strawberry Sorbet (D, N) Mango or lemon Tazza Fal Fruit platter

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