Indian Non-Veg Main Course
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Chicken Murgh Kosha Special...
- 500 grams Chicken drumstick
- 2 inch Ginger , ground to a paste
- 2 cloves Garlic , ground to a paste
- 5 Onions , finely sliced
- 2 tablespoons Curd (Dahi / Yogurt) , whipped
- 2 Bay leaves (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Turmeric powder (Haldi)
- 4 teaspoons Red Chilli powder
- 1 teaspoon Garam masala powder
- Mustard oil , to cook
- Salt , to taste
- Ready to eat Tasty Chicken curry
₹130.00Chicken Murgh Kosha Special...
₹130.00 -
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Murgh Do Pyaza
- Oil – ¼ cup
- Onion – 2 large chopped finely
- Ginger Garlic Paste – 2 tblsp
- Tomatoes – 4 large pureed
- Chilli Powder – 1 tblsp
- Coriander Powder – 1 tblsp
- Turmeric Powder – 1 tsp
- Cumin Powder – 1 tblsp
- Garam Masala Powder – 1 tblsp
- Salt to taste
- Green Chillies – 2 to 4 slit
- Onion – 1 large chopped in cubes
- Tomato – 1 large cubed
- Coriander Leaves a small handful chopped
₹250.00Murgh Do Pyaza
₹250.00 -
Special Bhuna Gosht Dry
- 600 g Mutton With bones
- 4 tbsp Mustard oil
- 4-5 Clove
- 5-6 Black peppercorns
- 3-4 Black cardamom
- 3-4 Green cardamom
- 2 Bay leaf
- 1 piece Javitri
- 1 inch Cinnamon
- 2 cups Onion Thinly sliced
- 1 inch Ginge Grated
- 10-12 cloves Garlic Crushed
- 2 Green chilli Slit into halves
- Salt to taste
- 1/2 cup Curd
- 2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 2 tbsp Fresh coriander Chopped
₹260.00Special Bhuna Gosht Dry
₹260.00 -
Chicken Malai Tikka
Ingredients
Scale- 3 boneless chicken breasts or thighs, cut into bite-size pieces
- 6 wooden or metal skewers
- a sprig cilantro, for garnish
- lemon wedges
Marinade ingredients
- 1 tbsp ginger garlic paste
- 2 tbsp raw papaya paste
- 2 tbsp grated sharp cheddar cheese
- 2 tbsp Greek yogurt
- 2 tbsp heavy cream
- 1/2 tsp white pepper powder
- 2 green chillies, minced
- 2 tbsp cooking oil
- 2 tsp cornflour
- salt, to taste
Green chutney ingredients
- 1 bunch cilantro leaves
- 1 bunch mint leaves
- 1 small tomato, chopped
- 3 garlic cloves, peeled and chopped
- 2 green chillies
- salt, to taste
₹260.00Chicken Malai Tikka
₹260.00 -
Mutton Nihari
- Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
- Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 minutes.
- Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
- Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
- Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.
₹280.00Mutton Nihari
₹280.00 -
Special Mutton Handi Half/Full
- Marinate the washed, dried lamb with curd, salt, mustard oil, turmeric powder, chilli powder and coriander powder for 2 hours.
- In a mixer grade onions, khara garam masalas, coriander leaves, mint leaves, ginger and garlic cloves.
- Heat some vegetable oil in a kadai.
- Add in the grated mixture and saute for 5 mins.
- Now add the marinated lamb pieces. Cook for 10 mins.
- Add a pinch of salt, turmeric and chilli powder if necessary.
- Add water to it and cover, cook till the sauce is dense and lamb pieces are tender.
- Garnish with freshly cut coriander leaves.
- Serve hot with hot rice, roti or paratha.
₹350.00 – ₹635.00Special Mutton Handi Half/Full
₹350.00 – ₹635.00