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The term – Tamatar Dhaniya ka shorba, Tamatar translates to “tomato” in Indian, "Dhaniya" translates to Corriander and shorba or chorba, on the other hand, means a rich stew. This is available in both Vegan and Vegetarian Option
The term Murgh Badami Shorba - "Murg" Means Chicken, "Badami" means almonds and "Shorba" means thick Stew. This is a chicken curry made from cream and almonds along with an amalgamation of spices. Chicken shorba is a delicious mughlai chicken curry recipe of Hyderabadi Cuisine$8.998.99 CAD
Tell people more about the items in this section, e.g., all main courses can be made gluten free
Vegetarian kebabs made from mixture of potato, corn, paneer and seasoning. Served with three different dips. When Khansamas (Royal Chefs in mughal kitchens) were finding ways to bring variety in aloo tikki, they started experimenting with fresh sweet corn and Bhutteyan kebeb came in to existence.
Spinach leaves (Palak) are coated in batter of gram flour and then deep fried until crispy and these are drizzled with yoghurt, mint chutney, khajoor (dates) saund (dry ginger powder) chutney and masalas.
Paneer Tikka is popular age old Indian appetizer made with cubes of paneer (Indian Cottage Cheese) & veggies marinated with yogurt and spices.
Soya Chaap is by product of Soyabean after extracting oil, it has gained popularity recently. As the name indicates, we presented Tandoori Version of it in our way.
Bhatti Da Murg also known as Tandoori chicken, is a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour it gets due to combination of chilli powders used in it. Among which some contribute to taste, others to taste and few to flavour profile as well. It is named for the cylindrical clay oven in which it is cooked, a tandoor (In slang Language Bhatti). The dish is attributed to Kundan Lal Gujral, from Punjab state who left newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi. Tandoori chicken quickly became popular throughout South Asia and the Middle East as well as in Western countries. The spices most commonly used include a mix called tandoori masala (typically cayenne pepper, garlic, ginger, onion, and garam masala), red chili powder or Kashmiri chili powder, and sometimes turmeric and paprika. Tandoori chicken is often served on the bones. Chichen tikka is also derivation of Tandoori Chicken, where boneless pieces of Poultry, fabricated from around thigh bone of the bird are used. These meat pieces are marinated in tandoori masala and are cooked in Tandoor. Chicken tikka is famous for its juicy and succulent pieces of meat with the wholesome flavour of masala, which enhances its taste and unique taste due to thorough cooking on heat generated by charcoal in Tandoor. $16.9916.99 CAD
Murgh malai kabab is an Indian kabab with a very distinct taste. Murgh is chicken and malai is cream. The name can be interpreted in two different ways, one being that the chicken cubes are marinated with cream along with other ingredients; alternatively, that the kabab itself is soft and creamy when eaten immediately after cooking. Roots of this creation can be found in Mediterranean , where mild flavours and rich ingredients are given prime Importance. $15.9915.99 CAD
Resham means silk. As the name indicates, it’s a delicate preparation of pounded chicken mixed with selected ingredient and cooked on a seekh till golden brown and juicy. This delicacy is famous for its succulent and mouth melting texture which enhances the experience of having kababs$15.9915.99 CAD
Kakori Kebabs is a delicious Mughlai recipe that is prepared with mutton, onions and lots of spices. These kebabs are so soft and succulent that they melt in your mouth right away. Also lamb meat from different parts and in appropriate quantities is grounded together and mixed with freshly grounded spices then cooked in Tandoor to bring this creation in reality. Tracing its origin in the Kakori district of Lucknow, Kakori kebabs are known for their smooth texture, mouth-watering flavour and aroma. One of the crucial discoveries of the Awadhi cuisine, Kakori Kebabs, is usually known as the softer version of the famous Seekh Kebab and generally served with naan or rumali roti Kakori Kebabs grill over a fire in skewers that gives them a distinct smoky flavour. But do you know that they have a fascinating history too? Here’s how they came into existence. Legend has it that the Kakori Kebabs came into existence due to an offence