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Soups
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 Option7.99 CAD
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 Cuisine8.99 CAD
Appetizers
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. 14.99 CAD
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. 11.99 CAD
Paneer Tikka is popular age old Indian appetizer made with cubes of paneer (Indian Cottage Cheese) & veggies marinated with yogurt and spices. 15.99 CAD
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. 15.99 CAD
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.
16.99 CAD
15.99 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. 15.99 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 kababs15.99 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 to the Awadhi cuisine by a British official. The then Lord of Kakori district, Nawab Syed Mohammad Haider Kazmi, invited a British official for a feast in the summer season. He ordered his khansaamas to served the best of delicacies to the British officer. The Nawab didn’t leave a single stone unturned to serve the officer as he was known for his khaatirdari (Hospitality). However, the Nawab was taken aback, and all his hospitality went to waste when the officer complained about the chewy texture of the Seekh Kebabs served to him. This remark offended the Nawab to a large extent, and he immediately ordered his khaansaamas (Chefs) and rakabdars to create a unique version of the Kebabs that could restore his injured self-respect and fame. The Khansamas began working and experimenting with the recipe and the technique to make Seekh Kebabs with a smoother texture and distinct flavour profile. Taking advantage of the season, the Khansaamas decided to experiment by adding the flesh of the famous ‘Maliabali’ mangoes to the minced meat mixture. To their surprise, the mangoes acted as a meat tenderizer and gave the mixture a tender and smoother texture. This is how the Khaansamas made the famous Kakori kebabs that became popular all over the world.
17.99 CAD
Galouti means melting. An ancient delicacy from Awadh known for its mouth melting texture and unique Taste due to Combination of various types of spices with rustic as well as aromatic characteristics. The legend goes that the Nawab had lost most of his dentures due to old age, but his penchant for kebabs were far from dying. So for their toothless Nawab, the seasoned khansamas (Chefs) came up with a popular variant which needed no chewing yet had the same rich flavours and taste of a kebab.17.99 CAD
17.99 CAD
Non Vegetarian - Main Course
The recipe of Hyderabadi Dum ka murg comes from the kitchens of the Nawabs of Hyderabad. The Hyderabadi dum ka murgh or slow-cooked chicken curry is made with spice-marinated whole chicken which is slow cooked with bhuna masala to make a rich and thick curry.20.00 CAD
GT Road ( Grand trunk Road) the original On route. This is the chicken curry traditionally served on highway side dhabhas (restaurants) and is very popular with he travellers. We have tried to create the same magic.17.00 CAD
Butter chicken or murgh makhani is a curry of chicken in a spiced tomato, butter and cream sauce.
The curry was developed in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan18.00 CAD
Rogan Josh is an aromatic curried meat dish of Kashmiri origin. It is made with red meat—traditionally lamb, mutton, or goat. It is one of the signature recipes of Kashmiri cuisine. There are two types of Rogan josh Pandit and Muslim Rogan josh. our Chef has prepared this dish with a fusion of both the recipes. 20.00 CAD
A popular Indian recipe, Mutton Bhuna Gosht is a mouth-watering delicacy that is popular across India and Pakistan. 21.00 CAD
This recipe was developed by Chefs Grandfather and then passed on to his mother. The fish is prepared with onion and tomato sauce and then tempering of carom seeds (Ajwain)20.00 CAD
Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven. The Gravy consists of Onion Tomatoes and spices.
The dish’s origins are debated. Some believe that it was invented in the 1970s by a Bangladeshi chef in Glasgow, Scotland, who, in order to please a customer, added a mild tomato-cream sauce to his chicken tikka, which is pieces of boneless chicken marinated in yogurt and curry spices and served on a skewer, kebab-style. More likely, it derived from butter chicken, a popular dish in northern India. Some observers have called chicken tikka masala the first widely accepted example of fusion cuisine. The dish has taken on a large cultural significance in Britain. It is widely considered the country’s national dish, and in 2001 British Foreign Secretary Robin Cook gave a speech in which he hailed chicken tikka masala as a symbol of modern multicultural Britain.18.00 CAD
Vegetarian and Vegan Main Course
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"Paneer" means Cheese and "Lababdar" means a strong desire of something and complete surrender to it. Lababdar as a term is attached to this dish to signify complete surrender of one’s taste buds to that dish.
20.00 CAD
Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent that originated in the Maharashtra precisely Khandesh region. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour.16.00 CAD
Sarson ka saag in its native Punjabi is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is closely associated with Punjab and is considered a special dish in entire North India. 18.00 CAD
Jackfruit cooked in rich Mughlai style Korma Sauce. 17.00 CAD
Dal makhani is a dish originating in New Delhi, India.
Kundan Lal Jaggi had already invented the now world-famous Butter Chicken and was looking to create a vegetarian dish that would complement it. That is when they created Dal Makhani with Maa ki Dal (Lentils) . Makhani is a Punjabi word meaning "butter" 16.00 CAD
Cottage cheese (paneer) and bell peppers are sauteed in a tangy tomato sauce with a mix of spices to prepare this Punjabi delicacy. We give it a smoky flavour by firing up the pan and the vegies and panner. 18.00 CAD
Jackfruit cooked in onion tomato sauce with mix of ginger garlic and spices. 17.00 CAD
Chickpeas slow cooked for several hours mixed with spices. 15.00 CAD
Dum cooked Cauliflower sautéed with blend of spices , onions, Tomatoes and Ginger. 16.00 CAD
Vegetable preparation which contains five different varieties of them. 16.00 CAD
Biryani
18.00 CAD
22.00 CAD
Breads
4.00 CAD
3.50 CAD
3.50 CAD
Salads
8.99 CAD
7.99 CAD
Dessert
Shahi Tukda, translates to 'a royal piece' or a 'royal bite', . Made by frying small pieces of bread, dipped in sugar syrup and Rabdi (It is the classic North Indian dessert. The main ingredient is Milk (Whole milk ) which is thickened slowly on low flame till it is very thick) and dry fruits and infused with a hint of cardamom.
Considered a part of Mughlai and Awadhi North Indian aristocratic cuisines, shahi tukda’s origins are mysterious. Some say that Babur, the founder of the Mughal dynasty, brought it with him to South Asia in the 16th century, and that it descends from Middle Eastern bread puddings such as eish es serny and the Egyptian um ali. Others claim the sweet is actually a Mughal take on the bread pudding brought by British East India company officers in the 17th century. While it may have originally been made with roti or even with fried clotted cream, shahi tukda is now mostly made with sliced packaged English bread, demonstrating the culinary creativity with which South Asian people responded to colonialism.9.00 CAD
8.00 CAD
6.00 CAD
6.00 CAD
Accompaniments
Yogurt mixed with cucumber mixed with seasonings.3.50 CAD
Crispy lentil paper thin pan cakes 2.50 CAD
3.00 CAD
3.00 CAD
Rice
Steamed Basmati Rice5.00 CAD
Steam Basmati rice Sauteed with cumin seeds6.00 CAD
Brunch Menu
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