Soft lamb and mushrooms lightly steamed with fresh ginger, garlic, onion and Indian spices.

Lamb Dilruba

A popular chicken dish from Delhi. Tender boneless pieces simmered in a creamy tomato sauce infused with butter and ginger.

BUTTER CHICKEN

Peshwari Naan - Sweet Naan

Shrimp Curry

Mixed Vegetable Curry

Saag Paneer

Lamb Curry

Tender lamb leg cubes simmered and cooked in a tomato and onion sauce spiced with a house-blend of spices.

Lamb Rogan Josh

Butter Chicken, Lamb Saag, 1 Naan & Garlic Naan, Rice, Raita, Tandoori Fish

Combo F

Butter Chicken, Beef Curry, 1 Naan & Garlic Naan, Rice, Raita, Chicken Tikka

Combo E

Butter Chicken, Muttar Paneer, 1 Naan & Garlic Naan, Rice, Raita, Fish Pakora

Combo D

Butter Chicken, Lamb Curry, 1 Naan & Garlic Naan, Rice, Raita, Chicken Pakora

Combo C

Butter Chicken, Mixed Vegetables, 2 Tandoori Naan, Rice, Raita, Vegetable Pakora

Combo B

Butter Chicken, Chana Masala, 2 Tandoori Naan, Rice, Raita, 2 Vegetable Samosas

Combo A

Vegetable Fried Rice/Chicken

Vegetable Chow Mein/Noodle

Vegetable Manchurian

Beverages

Ras Malai

Vinegar Red Onions, Green Chillies

Basmati Rice with mixed vegetable & cumin

Pulao

Saffron Rice

Steamed Basmati Rice

Garden Salad

Begin by washing and cutting the lamb shoulder into bite-sized cubes. Slice the mushrooms and chop the onion finely. Grate the fresh ginger and mince the garlic.

Prep the Ingredients

In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the chopped onion, grated ginger, and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.

Sauté the Aromatics

Stir in the cumin seeds, coriander powder, turmeric powder, and salt. Cook for another 2 minutes, allowing the spices to toast and release their flavors.

Add the Spices

Add the lamb cubes to the pot, stirring well to coat in the spice mixture. Cook for about 5-7 minutes until the lamb is browned on all sides.

Cook the Lamb

Fold in the sliced mushrooms and black pepper. Cover the pot with a lid, reduce the heat to low, and let it steam for about 20 minutes, stirring occasionally, until the lamb is tender and the mushrooms have released their moisture.

Add the Mushrooms

Once cooked, sprinkle the garam masala over the dish. Stir well and let it sit for another 2 minutes before removing from heat.

Final Touch

Garnish with chopped fresh cilantro and serve warm with naan or rice.

Garnish and Serve

Lamb shoulder, cut into cubes

Mushrooms, sliced

Onion, finely chopped

Fresh ginger, grated

Garlic, minced

Cumin seeds

Coriander powder

Turmeric powder

Garam masala

Salt

Black pepper, freshly ground

Oil (vegetable or ghee)

Fresh cilantro, chopped (for garnish)

In a large bowl, combine the boneless chicken thighs, yogurt, ginger paste, garlic paste, garam masala, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a large skillet or pan, melt 25 grams of butter over medium heat. Add the marinated chicken pieces (discard excess marinade) and cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Cook the Chicken

In the same skillet, add the remaining 25 grams of butter. Once melted, add the finely chopped onion and sauté until golden brown (about 5 minutes). Then, add the tomato puree and cook for 10 minutes until the sauce thickens.

Make the Sauce

Stir in the heavy cream and kasuri methi, and season with salt to taste. Allow the sauce to simmer for an additional 5 minutes.

Finish the Sauce

Add the cooked chicken back into the sauce and stir well to coat the chicken in the creamy tomato sauce. Cook for another 5 minutes on low heat.

Combine Chicken and Sauce

Garnish with chopped cilantro and serve hot with naan or rice.

Boneless chicken thighs

Yogurt

Ginger paste

Garlic paste

Red chili powder

Lemon juice

Butter

Tomato puree

Heavy cream

Kasuri methi (dried fenugreek leaves)

Cilantro, chopped (for garnish)

In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture, and add the yogurt, activated yeast mixture, and oil. Mix until a dough forms.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

In a mixing bowl, combine the chopped nuts, desiccated coconut, raisins, sugar, and cardamom powder. Mix well and set aside.

Prepare Filling

Once the dough has risen, punch it down and divide it into equal portions (about 6-8). Shape each portion into a ball.

Divide the Dough

Take one ball of dough, flatten it slightly, then roll it out into a circle (about 6-8 inches in diameter).

Roll Out Naan

Place a generous tablespoon of the nut filling in the center of the rolled-out dough. Fold the edges over the filling and pinch to seal.

Add Filling

Gently roll out the filled dough ball again into a circle, being careful not to let the filling escape.

Roll Again

Heat a skillet or tandoor over medium-high heat. Place the naan on the hot surface and cook for about 2-3 minutes on each side, until golden brown and puffed up.

Cook Naan

Remove the naan from the skillet and brush with melted butter. If desired, sprinkle with nigella seeds.

Brush with Butter

All-purpose flour

Active dry yeast

Sugar

Warm water

Chopped nuts (almonds, cashews, pistachios)

Desiccated coconut

Raisins

Cardamom powder

Butter (melted)

Nigella seeds (optional)

Chop the onion, garlic, ginger, tomatoes, and bell pepper into small pieces. Rinse the shrimp under cold water and pat dry with paper towels.

Prepare the Ingredients

In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent.

Stir in the chopped tomatoes and bell pepper. Cook for another 5 minutes until the tomatoes break down and become saucy.

Add Tomatoes and Bell Pepper

Sprinkle the curry powder over the mixture and stir well, allowing the spices to cook for 1-2 minutes to enhance their flavor.

Incorporate Curry Powder

Slowly pour in the coconut milk, stirring continuously to combine everything. Bring the mixture to a gentle simmer.

Pour in Coconut Milk

Once the curry sauce is simmering, add the shrimp to the pan. Stir gently to coat the shrimp in the sauce and cook for about 5-7 minutes, or until the shrimp turn pink and are cooked through.

Add Shrimp

Season the curry with salt and black pepper to taste. Remove from heat and garnish with freshly chopped cilantro before serving.

Season and Garnish

Shrimp

Coconut milk

Onion

Garlic cloves

Ginger

Tomato

Bell pepper

Curry powder

Vegetable oil

Black pepper

Fresh cilantro

Wash and chop the carrots, bell peppers, green beans, potatoes, and peas. Ensure that all vegetables are cut into similar-sized pieces for even cooking.

Chop the Vegetables

Measure out olive oil, cumin seeds, turmeric powder, coriander powder, garam masala, salt, black pepper, coconut milk, fresh cilantro, and lemon juice.

Gather Spices and Other Ingredients

In a large pot or skillet, heat the olive oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until they start to sizzle.

Heat the Oil

Add the chopped carrots, bell peppers, green beans, and potatoes to the pot. Sauté for 5-7 minutes until they start to soften.

Add the Vegetables

Add the turmeric powder, coriander powder, garam masala, salt, and black pepper to the vegetables. Mix well to ensure the spices coat the vegetables evenly.

Stir in Spices

Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.

Add Coconut Milk

Once the curry is simmering, add the peas and let the curry cook for an additional 10-15 minutes or until all vegetables are tender.

Add Peas

Remove the pot from heat and stir in the chopped fresh cilantro and lemon juice. Adjust seasoning with salt and pepper to taste.

Finish with Cilantro and Lemon Juice

Serve the mixed vegetable curry hot, with rice or naan. Enjoy your delicious and healthy meal!

Serve the Curry

Carrots

Bell Peppers

Green Beans

Potatoes

Peas

Olive Oil

Cumin Seeds

Turmeric Powder

Coriander Powder

Garam Masala

Black Pepper

Coconut Milk

Fresh Cilantro

Lemon Juice

Wash the spinach thoroughly under running water to remove any dirt. Boil a pot of water, add the spinach, and blanch for about 2 minutes. Drain and transfer the spinach to an ice bath to stop the cooking process. Once cooled, blend it into a smooth puree and set aside.

Prepare the Spinach

Cut the paneer into cubes. Optionally, you can lightly fry the cubes in a pan with a little oil until golden brown. This adds flavor and texture.

Prepare the Paneer

In a large pan, heat oil or ghee over medium heat. Add cumin seeds and allow them to splutter. Add the finely chopped onion and sauté until it turns translucent.

Sauté Aromatics

Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.

Add Ginger and Garlic

Add the pureed tomato to the pan and cook for 5 minutes, stirring occasionally until the mixture thickens.

Cook the Tomato

Add turmeric, red chili powder, salt, and garam masala. Mix well and cook for another 2 minutes to allow the spices to blend.

Spice it Up

Pour the spinach puree into the pan, mixing it thoroughly with the spice mixture. Simmer for about 5 minutes, allowing the flavors to meld together.

Incorporate Spinach

Gently fold in the fried or fresh paneer cubes, ensuring they are coated with the spinach mixture. Cook for an additional 2-3 minutes.

Add Paneer

Serve hot with naan, roti, or steamed rice. Garnish with a drizzle of cream or a sprinkle of garam masala if desired.

Serve

Paneer

Spinach

Tomato, pureed

Ginger, minced

Oil or Ghee

Start by gathering all the ingredients. Cut the lamb into cubes, chop the onions, tomatoes, and slit the green chili. Mince the garlic and grate the ginger.

In a large pot, heat the vegetable oil over medium heat. Add cumin and coriander seeds and toast them for about 1-2 minutes until fragrant.

Toast the Spices

Add the chopped onions to the pot and sauté until they are translucent, about 5-7 minutes. Then add minced garlic, grated ginger, and green chili. Cook for another 2-3 minutes.