Akbar - Volledige Spijskaarte

Dumpling of gram flour dressed with a chopped pineapple in yogurt.

Appetizing green vegetable patties.

Spring chicken marinated overnight in yogurt, ginger, and garlic paste. Cooked over a charcoal fire to tender.

Koftas prepared with lauki, simmered and cooked in tomato gravy.

Leavened flatbread hot from the clay oven.

Lentil dish tossed with onions, tomatoes, ginger .garlic. cream, and spices.

Flatbread flavored with garlic and baked in clay oven.

Cubes of cheese sauteed with diced onions and bell peppers flavored with garlic sauce.

Finely chopped spinach cooked with Iamb in spicy Indian herb sauce.

Cheese dumplings with nuts and herbs cooked in the sauce.

Paneer cheese cooked with spinach in a thick creamy sauce.

Flatbread stuffed with minced lamb and seasoned with garlic, coriander, and masala.

Unleavened whole wheat flour bread.

Cubes of paneer cheese threaded on skewers and cooked in clay oven. Finished with rich creamy sauce.

Cubes of paneer seasoned with ground masala and meted with onions, bell peppers, and tomatoes.

Cheese cubes cooked in Mughlai sauce made with butter, onions, and tomatoes seasoned with garam masala with a hint of cinnamon and cloves.

Yellow lentils with chopped onions and tomatoes flavored with garlic and cumin.

Batter fried chicken sauteed with hot green chilies and chopped garlic.

Paneer cheese cubes and green peas cooked in a spiced cream sauce.

Chicken marinated in yogurt, lemon, ginger, and herbs roasted in clay tandoori oven.

Cheese cubes marinated in ginger and garlic paste, yogurt, and crushed pepper roasted in clay oven.

Jumbo prawns marinated with a mixture of spices and masala, roasted in the tandoor.

Boneless Lamb cubes cooked in white sauce with Kashmiri masala seasonings.

Salmon cubes cooked with onions and tomato gravy. Seasoned with ground curry mix of spices.

Minced lamb with green chilies in Hyderabadi style.

Chunks of chicken seasoned with ground masala with onions, bell peppers, and tomatoes.

Grated paneer cheese sauteed with diced onions, bell pepper, and tomatoes. Prepared without sauce.

An assortment of naan, onion kulcha, and roti.

Chicken wings flavored, marinated, and deep fried.

Combination of chicken and lamb kebabs served on a sizzling pot.

Hand cut strips of boneless fish marinated with ginger, garlic, and ajwain. Deep fried and served hot.

Rice and yogurt simmered in a light broth with a blend of spices and mint.

Cauliflower and potatoes cooked in spices and herbs.

Tender cubes of chicken in a creamy gravy with coriander and cumin flavor.

Basmati rice cooked with garden vegetables.

Chunks of salmon marinated in ajwain and spices, roasted in tandoori clay oven.

Pomfret. salmon, and jumbo prawns cooked in clay oven.

Ground chicken and spinach seasoned with spices, cooked on a stow burning charcoal fire.

Skinless chicken breasts marinated with ginger and garlic paste, lime juice. chili powder, and salt.

Chicken thighs seasoned with herbs and spices, cooked in a clay oven till moist and tender.

A melange of shredded vegetables and cheese wrapped in thin flour flatbread.

Boneless chicken cubes cooked in a tandoori oven and sauteed with a blend of spices.

Cubes of salmon fish marinated with herbs, ginger garlic paste, and lemon juice topped with mustard and dill, then shallow pan fried.

Goat meat cooked in a handi pot.

Diced tomatoes, onions, and cucumber tossed with seasonings.

Combination of assorted vegetables marinated in yogurt sauce and cooked in tandoor.

Shelled prawns and garlic seared and finished in a mild puree of tomato, onion, and coriander.

Chicken cooked in coconut base from the western state of Maharashtra.

Skewered shrimp marinated with ginger, garlic, soy sauce, and minced mango. Pan fried in butter.

Mint and coriander chutney sandwiched in cottage cheese and batter fried.

A mixture made from hung yogurt, makhana seed powder, and spinach spiced with finely chopped green chilies, seasoned with herbs.

Crushed crispy shell with a tangy combination of potatoes, chickpeas, onions, yogurt, mint, and tamarind sauce.

Crisp pastry shells stuffed with a combination of spiced potatoes and peas.

Cooked chicken leg pieces.

Corn kernels. chopped onions, green peppers, and ginger tossed with Indian spices and sauteed.

Spiced sweet potato rolls stuffed with cashewnuts.

Steamed long grain rice.

Chicken, lamb, goat or shrimp with saffron and spices in dumpukht style.

Long grain rice with cumin seeds, saffron, and Indian spices.

Rice with seasoned vegetables and spices.

Fenugreek and green peas cooked in a rich creamy sauce.

Tender chicken tikka simmered in a rich tomato sauce with a seasoning of coriander and ginger.

Fried potatoes with spices.

A mixture of grated beetroot and potatoes with mild spices shaped into tikis and shallowed fried.

Punjabi specialty made up of fried lentil dumplings cooked in a curry made of besan and yogurt. Chickpea flour.

An Afghan specialty prepared with vegetables, coriander, and spices.

Prawns cooked in Mughlai sauce made with butter, onions, and tomatoes. Seasoned with garam masala with a hint of cinnamon and cloves.

A mix of garden vegetables and hung yogurt seasoned with Lucknowi spices and cooked in the tandoor.

Mixed vegetables cooked in a mildly spiced curry cooked with cream.

Sliced okra marinated in lemon juice and spices, deep fried and served crisp. A specialty of Rajasthan.

Vegetables dipped in a batter of roasted ground spices and chickpea flour and deep fried.

Cut okra cooked with onions and tomatoes seasoned with garam masala.

A mix of herbs and spices flavor with a medium hot Kashmiri stew of simmered Iamb and tomatoes.

Cubes of cheese cooked with minced spinach flavored with cumin, ginger, and garlic.

Eggplant roasted on charcoal, mashed and cooked with onions. tomatoes, and green peas flavored with garlic and spices.

Chicken blended with thick pickle spices. A specialty from Hyderabad.

Chickpeas cooked with sixteen types of spices. Spicy, sweet and sour.

Whole wheat dough fried into puffs.

Rack of lamb seasoned with herbs and spices, cooked in a clay oven till moist and tender.

Dumpling of gram flour dressed with a grated cucumber.

Boneless chicken tikka marinated in sauce and cooked in clay oven.

Mixed vegetables and potatoes seasoned with a savory mix of Indian spices and deep fried.

Pomfret fish marinated in a blend of spices and barbequed.

Moong dal and rice cooked together with peppercorn and finished with ghee.

Chunks of cheese and pineapple skewered with onions, bell pepper, and tomatoes roasted in tandoori clay oven.

Papdi chaat, bhelpuri, dahi batata puri, and corn chaat.

A combination of tandoori shrimps, methi jhinga gravy, and shrimp biryani served with raita.

A combination of lamb seekh kebab. rogan josh gravy, and lamb biryani served with raita.

A combination of chicken kebab. tikka masala gravy, and chicken biryani served with raita.

A combination of phaldari kebab, gravy, and vegetable biryani served with raita.

Clear soup with vegetables and flavor of lemon and finely chopped coriander.

Blended tomatoes with a touch of roasted cumin powder in a mild broth.

Bread cooked on a dome shaped griddle. Choose plain or spinach.

Five different kebabs marinated and seasoned differently.

Minced lamb flavored with ground coriander and spinach roasted in our clay oven.

Unleavened flatbread served plain or with pudina.

Bread stuffed with onions or paneer or cheese.

Flatbread topped with masala seasoned potatoes or cauliflower.

Baigan sauteed in mustard oil, chopped onions, and tomatoes with spices.

Dumpling of gram flour dressed with a sauce.