Chicken Lollypops

Chicken lollipop is an hors d’oeuvre popular in Indian Chinese cuisine. Chicken lollipop is, essentially a frenched chicken winglet, where in the meat is cut loose from the bone end and pushed down creating a lollipop appearance.

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entrée, or quick snack. The flavor of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary.

Veg Samosa – 1 piece

A samosa, is a fried or baked dish with a savory filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese.

Gobi 65

Any Veg Curry + rice/naan

Butter Chicken + rice/naan

Butter chicken or murgh makhani is a dish of the Indian subcontinent of chicken in a mildly spiced curry sauce. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in New Delhi, India.

Chicken Curry – Home Made Style + rice/naan

Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Gulab Jamun – 2 Piece

Gulab jamun is a milk-solid-based South Asian sweet, particularly popular in India, Myanmar, Nepal, Pakistan and Bangladesh. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavor.

Mango Lassi

Chicken Fried Rice

Chicken fried rice is a favourite recipe in India. Rice is stir fried with chicken strips, veggies and sauces

Veg Fried Rice

when the rice is cooling, chop the veggies finely and keep aside. heat oil in a wok or a pan. add the garlic and saute for some seconds. add the spring onions whites/scallions and saute for about 2 minutes. then add all the finely chopped veggies including the celery.

Egg Noodles

Egg Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. and are cooked along with Egg

Egg Fried Rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.

Veg Noodles

Cook noodles al dente in ample amount of water. Set aside. Add oil to a hot pan and put on to a high flame. Saute garlic, green chilies, mace and star anise for a minute. Add the veggies and saute for 2 to 3 mins until they are half done. Add cookednoodle, pepper and salt. Toss and stir fry for 2 to 4 mins.

Chicken Noodles

Cook the noodles in a pan of boiling water for 4 mins. Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix.

Egg Dum Biryani (Lunch/Dinner Special)

Paneer Dum Biryani (Lunch/Dinner Special)

Made with cottage cheese and authentic Indian spices

Mutton Biryani (Lunch/Dinner Special)

Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally.

Lamb Keema Biryani (Lunch/Dinner Special)

Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes. Add lamb keema and saute. Add salt and garam masala.

Chicken Dum Biryani (Lunch/Dinner Special)

To prepare this Mughlai recipe, take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices.

Chicken Keema Biryani (Lunch/Dinner Special)

Chicken Keema Biryani, also known for its South Asian mixed rice dish with chopped chicken and its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region.

Jackfruit Biryani (Lunch/Dinner Special)

kathal biryani or jackfruit biryani recipe – a mildly spiced dum cookedbiryani made with raw unripe jackfruit, also called as kathal in hindi. … raw jackfruitwhen cooked has a soft meaty texture and thats why this biryani though not popular worldwide is quite a delicacy in india

Veg Noodles (Lunch/Dinner Special)

Cook noodles al dente in ample amount of water. Set aside. Add oil to a hot pan and put on to a high flame. Saute garlic, green chilies, mace and star anise for a minute. Add the veggies and saute for 2 to 3 mins until they are half done. Add cookednoodle, pepper and salt. Toss and stir fry for 2 to 4 mins.

Chicken Noodles (Lunch/Dinner Special)

Cook the noodles in a pan of boiling water for 4 mins. Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix.

Veg Fried Rice (Power Lunch)

when the rice is cooling, chop the veggies finely and keep aside. heat oil in a wok or a pan. add the garlic and saute for some seconds. add the spring onions whites/scallions and saute for about 2 minutes. then add all the finely chopped veggies including the celery.

Egg Noodles (Power Lunch)

Egg Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. and are cooked along with Egg

Egg Fried Rice (Power Lunch)

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.

Veg Noodles (Power Lunch)

Cook noodles al dente in ample amount of water. Set aside. Add oil to a hot pan and put on to a high flame. Saute garlic, green chilies, mace and star anise for a minute. Add the veggies and saute for 2 to 3 mins until they are half done. Add cookednoodle, pepper and salt. Toss and stir fry for 2 to 4 mins.