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Boneless morsels of chicken "tikka", marinated overnight in yoghurt and our secret spice blend, chargrilled in tandoor.
Chicken tikka delicately infused with turmeric, coated with egg white and broiled to perfection in tandoor.
A scrumptious creation of Kundan Lal Jaggi at Daryaganj in 1947, crisp batter fried chicken scented with hand pounded carom and coriander seeds. We serve a boneless version of this classic.
An impeccable potpourri of tikkas - the classic Chicken Tikka, the delicate Malai Tikka and the fragrant Reshmi Kabab.
Lean chicken morsels grounded with fresh herbs and char-grilled in Tandoor
Yoghurt and secret spice marinated, succulent, on the bone, tandoor roasted chicken. Created by Mokha Singh in the 1920's at Peshawar.
Melt in the mouth, tandoor cooked chicken tikka, marinated with "cream - malai", cashew butter and cardamom.
Tender, tandoori rib chops soused with a potent house special spice blend, promoted and popularized by Kundan Lal Jaggi at Daryaganj in 1947.
Zestful and rugged fresh green chilli and secret spice infused, mutton mince kebab of the finest quality, popularised by Kundan Lal Jaggi at Daryaganj in 1947.
A delicacy from the streets of Amritsar, premium grade mutton mince patty spiked with hand pounded coriander seeds, dry chilli and garam masala, pan-fried and embellished with toasted garlic flakes.
Boneless "chunks - tikka" of River Sole fish, marinated with lemon juice, mustard and carom seeds, gently cooked on coal embers.
Cheddar cheese and bell pepper "stuffed - bharwan" fresh cottage cheese "chunks - tikka", marinated and char-grilled in tandoor.
Delicate, hung curd and cashew filled spinach patty, shallow fried.
Tandooori fruit chaat
"Cream - malai", cashew butter and cardamom marinated broccoli, char-grilled in tandoor.
Velvety, cardamom and fresh coriander infused, hung youghurt kabab, deep fried.
A congenial melange of char-grilled chicken and creamy "spinach puree - saag" invigorated with a tempering of coriander seeds and slivered garlic.
This delectable slow cooked curry is prepared with on the bone chicken, onion, tomatoes and whole spices.
This ingenious recipe is cooked in the "Indian wok - kadhai", with chunks of boneless chicken, bell pepper juliennes, diced tomatoes, crushed coriander seeds and tomato gravy.
This original rendition by Kundan Lal Jaggi is prepared with hand crushed vine ripe tomatoes, bit of butter and on the bone (half) tandoori chicken, the dish is invigorated with a fresh tempering of green chillies and ginger juliennes.
A rustic dish of coarse "mutton mince - keema" and diced fresh "liver - kaleji" cooked gently in a robust onion gravy.
Slow braised on the bone mutton with creamy "spinach puree - saag", garlic and whole spices, tempered with coriander seeds and red chilli.
Mutton seekh kabab cooked gently in a robust onion gravy, a popular street dish.
This robust and sumptuous slow cooked curry is prepared with choice cuts of on the bone mutton, onion, tomatoes and whole spices.
A typical Sunday home lunch dish, perfectly boiled eggs is a light onion-tomato gravy.
House special, batter fried boiled egg whites in a delectable gravy made with hand crushed vine ripe tomatoes and a bit of butter, the dish is invigorated with a fresh tempering of green chillies and ginger juliennes.
This original recipe by Kundan Lal Jaggi is prepared with overnight simmered black lentils, bit of butter, dry fenugreek leaves and freshly pureed vine ripe tomatoes.
Prepared in the "Indian wok - kadhai", fresh mushrooms stir-fried with bell pepper juliennes, tomatoes, spring onion, crushed toasted coriander seeds and tomato gravy.
Dhaba style dry and spicy preparation of cauliflower and potatoes
Perfect cooked trio of lentils, "tempered twice - double tadka" first with cumin and later finished with dry red chilli and ghee.
Our modern day version is prepared with a buttery, creamy, velvetty, fine tomato sauce and tandoor cooked paneer tikka.
An alluring recipe with coarsely "minced - keema" soaked yellow lentils and soya, onion, garlic and toasted coriander seeds.
An all time favourite recipe of smokey, charcoal roasted aubergine hash with onions, tomatoes, ginger, fresh coriander and red chilli.
A celebratory dish, cashew and vegetable stuffed cottage cheese dumplings in a titillating saffron-cream gravy.
A layered, aromatic specialty, "slow cooked - dum" with gently cooked vegetables of the season, basmati rice, saffron, warm spices and fresh mint.
Indigenous, aromatic, superior long-grain rice, served steaming hot
Our piece de resistance, "slow cooked - dum" choice cuts of mutton, basmati rice, saffron, warm spices and fresh mint.
The quintessential onion-tomato-cucumber salad
Seasoned whipped yoghurt with fried chickpea batter pearls
Seasoned whipped yoghurt with onion-tomato-cucumber
Liberally smothered with butter
Multi-layered wholewheat bread
Unleavened wholewheat bread
Wholewheat bread smothered with butter.
Unleavened thin flatbread
Multi-layered wholewheat bread with green chilli.
The classic version, delicately scented with nutty onion seeds also called kalonji.
Multi-layered wholewheat bread with red chilli.
Lachha parantha, naan, tandoori roti
Multi layered whole wheat bread, spiked with sun dried mint
Infused with a generous dose of chopped fresh garlic
Crisp wholewheat bread
Topped with cheddar cheese
Chicken Tikka, Mutton Burrah,Original 1947 Dal Makhani, Original 1947 Butter Chicken, Mutton Curry, Charrey Aloo, 2 Laccha Parantha, 2 Plain Naan, 2 Butter Naan, 2 Gulab Jamun, Complimentary- Pyaaz & Chutney Jars, 5 Sense Innovative Box
Paneer Tikka, Tandoori Mushroom, Original 1947 Dal Makhani, Original Butter Paneer, Charrey Aloo, Subz Dum Biryani, 2 Laccha Parantha, 2 Plain Naan, 2 Butter Naan, 2 Gulab Jamun, Complimentary- Pyaaz & Chutney Jars, 5 Sense Innovative Box
Warm, delish, syrup oozing round Indian dougnuts, made with reduced milk called "khoya", garnished with pistachio niblets.
Silky, slow cooked semolina and milk pudding flavoured with Kashmiri saffron.
