Starter Kastoori Lamb Kabab Pan seared lamb, roasted fenugreek, coriander, pickle masala 115 Tandoori Lamb Chops Wamco lamb chops, nutmeg, char smoked spice, aromatic ginger marinade SUPPLEMENT 145 Gassi Chicken Tikka SOUTH- MANGALORE 105 Tandoori chicken tikka, coriander seeds, coconut, red chilli Chicken Tamatari Tikka Chargrilled chicken, air dried tomato marinade, cumin NORTH- DELHI 100 Tawa Murgh Tukda 100 Curry leaf chicken, rice lentil batter, coriander and coconut Fish Koliwada (O) WEST- MUMBAI 70 Deep fried Vietnamese seabass, curry leaf marinade, tomato chutney Tangy Prawn Samosa (O) Prawn mince, coastal masala, filo pastry 70 SUPPLEMENT Naya Tandoori Salmon 110 Tandoori piquant marinade, pot roasted salmon, dill and garlic masala Tandoori Prawn Pot roasted prawns, chilli, coriander, Naya garam masala Kabab Skewer (Serves 2) SUPPLEMENT 155 Your own char spit oven Murgh tamatari kabab, gassi chicken tikka, tandoori lamb chop, tandoori prawn 125
Vegetarian Starter Dahi Puri 60 Wheat puffs, masala chickpeas, yoghurt, pomegranate Batata Vada Chaat WEST- MUMBAI 55 Masala potatoes, red onion, yoghurt, tamarind chutney Tandoori Broccoli Broccoli florets, cream fenugreek, cheddar cheese Pulli Munchi Shakharkhand Banana leaf, sweet potato, chilli and tamarind marinade Chutney Paneer Tikka Homemade cottage cheese, pickle marinade, tomato jam 70 SOUTH- MANGALORE 90 NORTH- PUNJAB 95 Naya Vegetarian Platter (Serves 2) Dahi poori, batata vada chaat, paneer tikka, tandoori broccoli 125 Chaat Chaat originated as a vegetarian savory snack in the Mumbai, Gujarat, Rajasthan, Punjab, Uttar Pradesh belt, though each region used different materials. Chaat is available as Indian street food in whole of India, and it is a famous evening snack. People like to catch up with friends and family with Chaat. Try some of our fresh flavour packed vegetarian starters and Chaat with regional touches.
Northern India: Northern India brings a dynamic exploration of flavour and personality within Indian cuisine. Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. It is considered the foundation of north Indian cuisine and has a rich tradition of many distinct and local ways of cooking. This results in a unique form of tandoori cooking so good, that it has now been adopted in other parts of India as well. Butter Chicken is a dish which has its roots in Punjabi cuisine. It was developed by an innovative Punjabi restaurateur in Delhi by mixing chicken in tomato gravy and cream. The marvellously rich taste paired with the succulent chicken instantly became a hit which is now an international dish! Discerning vegetarian are in for a treat with our north Indian signature lentils - Dal Makhani. Tandoor The term tandoor refers to a variety of ovens, the most common shape being a cylindrical clay oven used for cooking and baking. The heat is traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to livefire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Eastern India: Daab Chingri is a popular Bengali dish from eastern Indian roots of Kolkata. The main ingredients are prawns, tender green coconut milk, along with butter or ghee, onions, turmeric powder, chopped green chilli, garlic paste, and ginger paste flavoured with spices. The prawn curry is both cooked and served in a tender coconut shell, which adds a distinct flavour to it. Nobody can claim a love for dessert like the people of eastern India. This passion for all things sweet has led to the most popular and world-renowned dishes coming from this region.
Main Course Chicken Chettinad SOUTH-TAMILNADU 115 Chicken thighs, roasted coconut, curry leaf, dark spice mix Khatta Kesari Korma (N) NORTH-LUCKNOW Malai chicken tikka, cashew nut, fried onion gravy, tempered tomatoes 115 Butter Chicken NORTH-PUNJAB Chargrilled chicken, tomato and fenugreek sauce, garam masala Chicken Tikka Masala Naya spiced yoghurt, tandoori chicken, onion and tomato masala, coriander roots Kashmiri Lamb Roganjosh NORTH- KASHMIR Braised lamb leg, ground Kashmiri chilli, saffron milk Naya Lamb Chops Masala SUPPLEMENT Punjabi style robust masala tandoori lamb chops, char smoked spice Nariyali Gosht SOUTH-MANGALORE Slow cooked lamb, roasted coconut gravy, curry leaves Crab Sukkhe SUPPLEMENT WEST-MAHARASHTRA Stir fried soft shell crab, onion tomato and dill masala, Naya spices Fish Bhuna Pan seared fish, onion and tomato masala, crushed spices, fresh pepper Daab Chingri SUPPLEMENT EAST-KOLKATA Tender coconut and prawn curry, mustard infused 120 115 125 145 140 150 125 140
Vegetarian Main Course Naya Subz Kofta (N) 100 Vegetable dumplings, tomato sauce, toasted dry fruits, signature Naya spices Chole Do Pyaaza NORTH-PUNJAB Slow cooked chick peas, roasted onion gravy, red onions 90 Masala Imli Baingan SOUTH-TAMILNADU Deep fried baby aubergines, tamarind and coconut masala, crushed red chilli 90 Achari Subz 85 Fresh vegetables, pickled onion and tomato masala, crushed Naya spices Laungwala Palak Paneer Spinach puree, deep fried cottage cheese, chilli oil Tadka Dal (O) Trio of lentils, asafetida, red chilli, caramelized garlic 100 60 Dal Makhani NORTH-PUNJAB Black lentils, tomato puree, dry fenugreek 80
Biryani Achari Murgh Dum Biryani Chicken thighs, pulao rice, fried onion, rose water Naya Lamb Biryani (N) Lamb leg, toasted nuts, Naya spices, biryani rice, fresh mint Keralean Prawn Coconut Biryani SOUTH-KERALA Stir fried prawns, chilli and coconut biryani masala, pulao rice, fresh lime juice Kadhai Vegetable Biryani (V) Fresh assorted vegetables, pickled onion masala, pulao rice, fresh coriander 120 115 115 95 Biryani The word Biryani comes from the Persian word Birian which means fried before cooking. Sources vary with some claiming that the biryani originated in Persia (modern day Iran). Another interesting story traces the origins of the dish to Mumtaz Mahal (1593-1631), Shah Jahan s queen who inspired the Taj Mahal. It is said that she once visited army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition, and thus the Birya
Side Dishes & Pulao Chatpata Aloo Baby potatoes, tangy tomato masala, lemon juice, curry leaf Kesari Pulao Saffron perfumed rice, rose water, garam masala Basmati Rice Steamed long grain basmati rice Curry Leaf Pulao Curry leaf, red chilli, stir fried basmati rice Kachumber Salad (O) Fresh vegetable julienne, chaat dressing Tamatari Boondi Raita (O) Crispy gram flour dumplings, tomato yoghurt Dahi Kachumber (O) Diced fresh vegetable, yoghurt, toasted cumin 40 40 30 30 25 30 30
Southern India: Chettinad cuisine is the cuisine of a community called the Chettiars, or Nagarathars, as they call themselves from the Chettinad region of Tamil Nadu state in south India. The pillars of the cuisine are built on the complexity of its spices, with most dishes comprising of fresh ground masalas made from 18 ingredients. Try our south Indian specialty Chicken Chettinad made by our expert Chefs in Naya. Naan (Indian breads) The Naan originates from northern India but is today eaten in most types of South Asian restaurants and homes around the globe. It was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven). During the Mughal era in India from around 1526, Naan accompanied by keema or kebab was a popular breakfast food of the royals. To enjoy any of your curry, do order your favourite Naan bread.
Breads Tandoori Naan Our traditional naan, with choices of: plain, butter and chilli garlic Tandoori Cheese Naan Processed cheddar cheese naan 20 25 Spicy Masala Naan 25 A spice lover s delight, tangy Naya spice mix Tandoori Roti (O) For the health conscious, simple and light whole wheat bread Mumbai Naan 25 Specialty Naya bread, crushed red chilli, red onion Lachedar Paratha The Punjabi delight- multi layered whole wheat bread Aloo Paratha Whole wheat bread, masala potatoes Coconut Raisin Naan (N) Our version of Peshawari naan, coconut and raisin stuffed 20 20 25 30
Desserts 42.8% Gulab Jamun, Dark Chocolate Panna Cotta (A) 40 Dark rum infused gulab jamun Mango and Passion Fruit Kulfi 35 Lychee caviar Light Lemon Grass Vanilla Rice Pudding 35 Fresh tropical fruits Gulkand Rasmalai (N) 35 Fresh berries Yoghurt Jaggery Ice Cream 25 Chocolate soil Seasonal Fruits 35 Seasonal fruit selection Naya Dessert Platter (N) Gulab jamun, light lemon grass vanilla rice pudding, yoghurt jaggery ice cream 50