Savoury pastry filled with potatoes and green peas, served with mint and tamarind chutney.

Chicken tikka cooked in the tandoor, finished off in a tomato burger gravy.

Rice pancake stuffed with spiced potatoes and served with chutney and sambhar.

Thick rice pancake with vegetables served with sambhar.

Tender chicken marinated with cheese, yoghurt, spiced and flavoured with green cardamom cooked in tandoor oven.

Chicken breast fillet, marinated with cardamom, saffron, yoghurt and spices, cooked in tandoor oven.

Spicy chicken fried and tempered with curry leaves, Hyderabadi favourite.

Lamb mince, carefully spiced and cooked on skewers in tandoor.

Lentil doughnut topped with yogurt, tamarind and mint sauce.

Spinach leaves in a crispy lentil batter, topped with yoghurt, tamarind and mint sauce .

Puffed short crust pastry filled with potatoes, chickpeas, tamarind sauce, topped with yoghurt, mint and tamarind chutney.

Corn kernels tossed with onion, fresh coriander, mint chutney and seasoning, served warm.

Short bread pastry with yoghurt, tamarind and condiments.

Wholemeal bread stuffed with potatoes served with pickle and yoghurt.

Chickpeas and leavened bread, herbs flavour with salad and pickle.

Fish curry in mild coconut cream sauce.

Chef’s selection of 2 veg, daal, rice, roti, papad, raita and sweet dish.

Melange of fresh vegetables, cottage cheese, crumbed and fried, served with mint chutney.

Batter fried spicy fish fillets served with mint chutney.

Grilled lamb chops cooked with lamb mince, chef’s speciality.

Sliced chicken breast tossed with onion, peppers and tempered with peppercorn and mustard seeds.

A fiery curry made with a tomato base, curry leaves and pepper.

Whole cashewnuts cooked in yoghurt, cashews, fresh cottage cheese sauce.

Cottage cheese with English spinach puree, flavoured with fenugreek.

Cottage cheese cooked in tomato and butter gravy, finished with fenugreek leaves (for the sweeter palate).

Fresh cauliflower, potatoes and green peas tossed in cumin flavoured tomato gravy.

Black lentils cooked slowly overnight on tandoor flavoured with fenugreek and butter.

Chickpea curry flavoured with ground cumin.

Boneless chicken curry generously flavoured with crushed coriander.

Tasty blend of mince meat and lamb, flavoured with coriander and shallots.

Tender goat meat on the bone tossed with shallots, mint and coriander paste.

Boneless fish curry in a hot tomato and coconut sauce, Goan style.

Leavened bread from the tandoor, with cheese stuffing.

Naan bread flavoured with mint leaves.

Naan bread stuffed with seasoned onions.

Wholemeal flaky bread cooked on a griddle with fenugreek leaves.

Leavened bread from the tandoor with sweet nuts, coconut and cherry.

Medley of lettuce, tomato, onion and carrots with a light tangy sprinkle.

Whipped yoghurt with tomato, cucumber and condiments.

Savoury mix vegetable pickle.

Traditional after-meal mouth freshener.

Aromatic long grain basmati rice with fresh vegetables dum, cooked with spices and condiments.

Aromatic long grain basmati rice.