Sangiri cooked with tomatoes, onions, whole red chillies and five stomach soothing Rajasthani herbs.
**A traditional north Indian preparation made of mustard leaves, spinach leaves & Indian spices, finished with fresh ginger and coriander leaves, best eaten with a flat, unleavened Indian bread made from cornflour.
**Chefs choice of seasonal speciality of the day.
Lady finger’s (okra) coated with gram flour and deep fried to a crispy golden brown look, finished with a pinch of chaat masala.
A traditional yellow lentil simmered on slow fire, tempered with Indian spices in pure desi ghee.
The traditional black bean lentil, simmered overnight on clay oven, finished with cream and butter.
Baby potatoes cooked in fiery Kohlapuri gravy.
All seasonal mix vegetables cooked in Punjabi style, Is all time favourite.
Mushroom & green peas in smooth, rich Indian gravy.
Steamed wheat flour cooked in special Indian spices.