4 Veg. Curries, Roti, Rice, Mithayee Piece, Raita, Salad and Butter Milk.

Veg Thali

BLACK CHAI

KASHMIRI CHAI

SODA

FISH PAKORA

SHAMI

SAMOSA CHAT

KULFI

ZEERA PANI

Grilled Lamb Chops 2 with Grilled Tomato and Kachumber Salad

LAMB CHOPS

BUTTER CHICKEN & BASMATI RICE

A feast for one. Juicy, shami chicken- lentil patty, piled up in a soft bun with yogurt/ tamarind sauce.

BUN KEBAB

Arugula, Avocado, Grilled Mushrooms & Tomato

GOA BEACH

Chicken tikka cut into pieces and added with marinated onions and chutney into a tandoori naan

CHICKEN TIKKA WRAP (aloo tikki)

Fried or Grilled Chicken Nuggets with dipping sauce

CHICKEN NUGGETS (6 pcs)

French fries sprinkled with traditional herbs and spices

BROWN SAHIB FRIES

Breaded chicken tenders deep fried in vegetable oil

CHICKEN TENDERS (4 pcs)

TOPKHANA CHICKEN WINGS (6 pcs)

Aromatic chicken curry infused with tangy achaar pickle like flavor to give it an edge.

ACHARI CHICKEN

Nihari, is bone marrow infused stew from the indian subcontinent consisting of slow-cooked shank of beef.

LALLA KI NIHARI

Mutton trotters, bone marrow, spices, yogurt cooked on slow heat overnight.

PHAJJAY KE PAYE

Barley, lentils, and spices are cooked slow for 7-8 hours to turn into a finger licking feast.

CHICKEN HALEEM

An extremely rich main course of chicken, cooked in a simple way; where cream and butter gives the dish a texture and extra flavor.

MAKHANI CHICKEN HANDI

Grilled boneless chicken tikka cubes in an incredibly rich creamy curry masala.

CHICKEN TIKKA MASALA

Rinse 1 cup dal until water runs clear. Combine dal, 3 cups water and 1 tsp turmeric in a pot or pressure cooker. Cook until very soft (about 20–25 minutes simmering, or 2–3 whistles in pressure cooker). Mash lightly and adjust consistency with water if needed.

Cook lentils

In a small pan heat 1 tbs ghee or oil. Add 1 tsp cumin seeds and a pinch of asafoetida. When cumin sizzles, add 2 chopped garlic cloves and cook 30 seconds. Add 1 tsp red chili powder, stir briefly and pour the tempering into the cooked dal. Stir, add 1 tsp salt, 1 tsp lemon juice and 2 tbs chopped coriander. Simmer 2 minutes and adjust seasoning.

Tempering (Tadka)

Heat 2 tbs oil in a pan. Add 1 tsp cumin seeds and when they crackle add 1 chopped onion. Sauté until translucent. Add diced potato and carrot, sprinkle 1/2 tsp turmeric, 1 tsp coriander powder and salt. Stir, cover and cook over medium-low heat 8–10 minutes until vegetables are almost tender. Add 1 cup peas and 1 chopped tomato; cook uncovered until tomatoes soften and water evaporates. Finish with 1/2 tsp garam masala and 1 tbs chopped coriander. Adjust salt and keep warm.

Blanch 4 cups spinach in boiling water for 1–2 minutes, then plunge into ice water. Drain and puree to a coarse paste (or finely chop).

Heat 1 tbs oil/ghee in a pan. Add 1/2 tsp cumin seeds, then 1/2 chopped onion and sauté until light golden. Add 1 tsp grated ginger, 1 chopped green chili (optional) and 1 minced garlic clove; sauté 30 seconds. Add the spinach puree, 1 tsp salt and simmer 4–5 minutes. Stir in 200 g cubed paneer and 2 tbs cream or yogurt; cook 2–3 minutes until warmed through. Sprinkle 1/4 tsp garam masala and adjust seasoning. Keep covered.

If using dried chickpeas soak overnight and cook until tender, or use 2 cups cooked/canned chickpeas (drained). Heat 1 tbs oil in a pan, add 1 tsp cumin seeds and 1 chopped onion; sauté until golden. Add 1 tsp ginger-garlic paste and cook 1 minute.

Add 1 chopped or pureed tomato, 1/2 tsp turmeric, 1 tsp coriander powder and salt. Cook until oil separates and tomatoes are soft. Add chickpeas, 1/4–1/2 cup water, cover and simmer 8–10 minutes so flavors meld. Stir in 1/2 tsp garam masala and 1/2 tsp amchur or lemon juice. Adjust salt and consistency; garnish with chopped cilantro.

Pat 300 g sliced okra dry to minimize sliminess. Heat 2 tbs oil in a wide pan. Add 1/2 sliced onion and sauté briefly. Add the okra, 1/2 tsp turmeric, 1 tsp coriander powder and 1 tsp salt. Cook uncovered over medium-high heat, stirring occasionally, until okra is browned and crisp-tender (about 10–12 minutes). Finish with 1/2 tsp amchur or a squeeze of lemon and adjust seasoning.

Whisk 1 cup plain yogurt until smooth. Fold in 1/2 cup grated or chopped cucumber, 1/4 tsp roasted cumin powder, 1/2 tsp salt and 1 tbs chopped mint or cilantro. Chill until serving.

Rinse 1 cup basmati rice until water runs clear. In a saucepan bring 2 cups water to a boil, add rinsed rice, 1/4 tsp salt and 1 tsp ghee/oil. Cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest covered 5 minutes, then fluff with a fork.

In a bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Gradually add warm water and knead to a soft, pliable dough (about 8–10 minutes). Let rest 15–20 minutes covered with a damp cloth. Divide into 8 equal balls, roll each into a thin circle. Cook on a hot tava or skillet for 30–45 seconds each side until light brown spots appear; press gently with a cloth or spatula to help puff. Brush with ghee or serve plain.

Combine 1 chopped tomato, 1 sliced cucumber and 1/2 sliced onion in a bowl. Squeeze 1/2 lemon, sprinkle 1/4 tsp salt and 1/4 tsp chat masala if using. Toss and serve chilled or at room temperature.

Whisk together 1 cup yogurt and 1 cup cold water until smooth. Add 1/4 tsp roasted cumin powder, 1/4 tsp salt and 1 tbs chopped coriander or mint. Serve chilled with ice if desired.

Warm the rotis and rice. On each plate (serves 4), arrange small portions of dal, mixed vegetable sabzi, paneer palak, chana masala and bhindi in separate small bowls or compartments. Add a scoop of rice, 1–2 rotis, a serving of raita (about 1/4 cup), salad portion and a small glass (about 1/2 cup) of buttermilk. Place 1 piece of mithai on the side and garnish curries with chopped cilantro and lemon wedges. Serve hot.

toor dal (yellow pigeon peas) or moong dal

water (for pressure cooking/boiling)

turmeric

salt

ghee or oil (for tempering)

cumin seeds

asafoetida (hing)

garlic cloves (finely chopped)

red chili powder

fresh coriander (cilantro) chopped

lemon juice

potato (medium, diced)

carrot (medium, diced)

green peas (fresh or frozen)

onion (finely chopped)

tomato (chopped)

coriander powder

garam masala

fresh coriander chopped

spinach (fresh, washed)

paneer (cottage cheese), cubed

ginger (grated)

green chili (optional, chopped)

oil or ghee

garlic (optional, minced)

cream or yogurt (optional, for richness)

cooked chickpeas (or canned, drained)

tomato (pureed or chopped)

ginger-garlic paste

amchur (dry mango powder) or lemon juice

okra (bhindi), washed and sliced lengthwise or rounds

onion (thinly sliced)

amchur or lemon juice

plain yogurt (curd)

cucumber (grated) or chopped

roasted cumin powder

fresh mint or coriander (chopped)

basmati rice (rinsed)

water

oil or ghee (optional)

whole wheat flour (atta)

water (warm, for kneading)

oil or ghee (optional, for dough/serving)

tomato (sliced or chopped)

cucumber (sliced)

lemon

chat masala (optional)

plain yogurt

water (cold)

fresh coriander or mint (chopped)

pre-made mithai piece (e.g., peda, gulab jamun, or barfi)

fresh cilantro (chopped)

lemon wedges

Crush the cardamom pods slightly with the flat of a knife (no need to remove seeds). Lightly crush the cloves and peppercorns. Thinly slice or grate the fresh ginger. In a small saucepan, add 2 cups water, crushed cardamom, cloves, peppercorns, sliced ginger, and the cinnamon stick. Bring to a gentle boil over medium-high heat.

Boil water with spices

Once boiling, reduce heat to medium-low and simmer the spiced water for 4–5 minutes so the spices release their oils and aroma. Keep the pan uncovered or partially covered so flavors concentrate slightly.

Simmer to extract flavor

After the spice simmer, add 2 tablespoons of strong black tea leaves to the spiced water. Stir once, then return to a gentle boil for 1 minute to steep the tea leaves and deepen the color and strength.

Add tea leaves

Reduce heat to low. Pour in 1 cup milk and add 2 teaspoons sugar. Stir to dissolve the sugar. Warm the mixture gently — do not let it come to a vigorous boil. Heat until steam rises and the color becomes a rich tan (about 2–3 minutes). Taste and adjust sweetness if needed.

Add milk and dissolve sugar

Allow the chai to come to a gentle simmer for 30–45 seconds so flavors meld, then remove from heat. Using a fine mesh strainer or tea strainer, strain the chai into two cups, catching the tea leaves and spices. Serve immediately hot.

Final simmer and strain

strong black tea leaves (Assam or CTC)

green cardamom pods

whole cloves

black peppercorns

fresh ginger

cinnamon stick

whole milk (or dairy-free alternative)

sugar

Lightly crush the cardamom pods and green peppercorns with the flat side of a knife or a mortar and pestle to expose the seeds. Gently crush the saffron threads between your fingers or let them soak later in warm milk (see below).

Prep spices

In a heavy-bottomed saucepan, combine 1 cup water and 2 tablespoons green tea leaves. Add the pinch (1/8 tsp) of baking soda. Bring to a vigorous boil over medium-high heat. The soda will help the tea develop its characteristic pink color and a slight froth; watch carefully to avoid boiling over.

Combine liquids

Lower the heat to medium-low and simmer the tea and water for 3–4 minutes, uncovered, stirring occasionally. The liquid should darken and become fragrant.

Reduce and simmer

Stir in 4 cups of whole milk and the crushed spices (cardamom, cinnamon stick, green peppercorns and sliced ginger). Increase heat and bring mixture just to a gentle boil, then immediately reduce to a low simmer. Simmer, uncovered, for 15–20 minutes, stirring occasionally to prevent milk from scalding, until the color lightens to a rosy hue and the aroma of spices is well infused.

Add milk

While the milk simmers, place the saffron threads in 1 tablespoon of warm milk (from the saucepan) or a small bowl and let them bloom for 5–10 minutes to release color and aroma.

Bloom saffron

About 5 minutes before finishing the simmer, add the bloomed saffron and rose water to the pan. Taste and adjust the floral note carefully—rose water is potent.

Add 4 tablespoons granulated sugar (or to taste) and 1/8 teaspoon salt into the chai. Stir until fully dissolved. Continue to simmer gently for another 2–3 minutes to let the flavors meld and the sugar to incorporate.

Strain the chai through a fine-mesh sieve or cheesecloth into a clean saucepan or teapot to remove tea leaves, spices and ginger slices. Press gently on solids with a spoon to extract flavorful liquid but avoid forcing too much bitterness.

If you prefer a frothy traditional presentation, transfer the strained chai back to the pan and pour it from one vessel to another from a small height several times to aerate, or whisk briskly until frothy.

Pour into warmed cups. Garnish each cup with a pinch of chopped pistachios and slivered almonds if using. Serve hot.

whole milk

green tea leaves (or gunpowder green tea)

baking soda (pinch)

cardamom pods

green peppercorns (optional)

fresh ginger, thinly sliced

rose water

saffron threads

granulated sugar (or to taste)

chopped pistachios

slivered almonds

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat gently over medium heat, stirring until the sugar dissolves and the liquid is clear. Remove from heat and let cool to room temperature before using. Chill if making ahead.

Make simple syrup

In a large pitcher, add the chilled club soda (4 cups) and cold sparkling water (1 cup). Pour in the 1/4 cup cooled simple syrup, 2 tablespoons fresh lemon juice, and 1 tablespoon fresh lime juice. If using, add 2 teaspoons aromatic bitters for complexity.

Combine flavor components

Gently stir the mixture 6–8 times with a long spoon to combine. Stirring should be slow and careful to preserve carbonation. Do not shake.

Stir gently

Divide ice cubes between two tall glasses (about 1 cup ice per glass).

Prepare glasses

Carefully pour the flavored soda into the prepared glasses, dividing evenly.

Pour soda

Garnish each glass with a lemon wheel, a lime wheel, and two mint sprigs. Give the mint a light clap between your palms before adding to release aroma. Serve immediately while bubbly.

Garnish and finish

club soda (chilled)

cold sparkling water

simple syrup (1:1 sugar to water)

fresh lemon juice

fresh lime juice

aromatic bitters (optional)

lemon wheel

lime wheel

fresh mint sprigs

ice cubes

Cut the fish into 2–3 cm wide bite-sized pieces (about 6–8 pieces from 500 g depending on fillet size). Pat dry with paper towels.

In a bowl mix lemon juice, minced garlic, grated ginger, salt and turmeric. Add the fish pieces and gently toss to coat. Marinate for 20–30 minutes in the refrigerator. Do not over-marinate (acid can firm up fish too much).

While the fish marinates, sift the gram flour into a medium bowl. Add rice flour, semolina (if using), red chili powder, garam masala, cumin powder, black pepper, crushed kasuri methi, salt and baking powder. Mix thoroughly so spices are evenly distributed.

Gradually whisk in cold water to form a thick, lump-free batter. The batter should coat the back of a spoon — thicker than pancake batter but still spoonable (adjust water up to 1 cup total if needed). For an extra light batter, you can add an ice cube to keep the batter cold just before frying.

Pour oil into a heavy-bottomed deep pan or kadai to a depth of about 3–4 cm. Heat over medium-high heat. While oil heats, lightly dust each marinated fish piece with the extra gram flour — this helps batter adhere.

Prep oil and dust fish

To check oil, drop a small pinch of batter into the oil: it should sizzle and rise steadily; the batter should brown in about 45–60 seconds. Ideal frying temperature is 175–180°C (350–360°F). If you don't have a thermometer, maintain a medium-high flame so pieces cook through without burning quickly.

Test oil temperature

Working in small batches (4–6 pieces depending on pan size), dip each dusted fish piece into the batter, allowing excess to drip off, then gently slide into hot oil. Do not overcrowd the pan — crowding drops temperature and causes soggy pakoras.

Fry pieces for about 3–5 minutes, turning once or twice, until golden brown and crisp. Thicker pieces may take up to 6 minutes. Adjust heat as needed so they brown evenly and cook through (fish should flake easily).

Using a slotted spoon, transfer fried pakoras to a wire rack or paper towels to drain. Keep warm in a low oven (90–100°C) if frying multiple batches.

Transfer pakoras to a serving platter. Sprinkle with lemon zest (if using) and chopped cilantro.

Serve hot with lemon wedges and chutney of your choice (mint-coriander or tamarind). Recommend serving immediately for best crunch.

Veg Thali

Black Chai

Kashmiri Chai

Soda

Fish Pakora

Shami

Samosa Chat

Kulfi

Zeera Pani

Lamb Chops

Butter Chicken & Basmati Rice

Bun Kebab

Goa Beach

Chicken Tikka Wrap (aloo Tikki)

Chicken Nuggets (6 Pcs)

Brown Sahib Fries

Chicken Tenders (4 Pcs)

Topkhana Chicken Wings (6 Pcs)

Achari Chicken

Lalla Ki Nihari

Phajjay Ke Paye

Chicken Haleem

Makhani Chicken Handi

Chicken Tikka Masala