DASTARKHWAN–E–AWADH
DASTARKHWAN – E – AWADH
By Master Chef – Asif Ansari
From 24th June to 10th July – 6pm to 10pm
NON-VEGETARIAN MUR – 899/-
STARTER’S
- Shahi Shami Kebab
(A Delicacy made with succulent mutton mince and Yellow lentil with Ghee)
- Murgh Gillafi seekh
(Skewered Chicken Minces Flavoured with Selected Spices)
- Jaituni Machi
(Fish Marinated with olive paste and fresh hung curd with Indian spices)
MAIN-COURSE
- Lagan KA Murgh
(Chicken Cooked in Lagan with Cashewnut and Brown Onion paste, Flavoured with clove and mace)
- Laal E Nishaat
(Boneless Pieces of mutton cooked with Brown Onion paste and Hung Curd Flavoured with Whole Spices)
- Methi Machi
(Local Fish Cooked in Fenugreek leaves with onion and tomato masala)
DAL (SELECT ONE)
- Dal Sultani
(Betel leaves smoked red lentil cooked in Ghee, Finished with fresh crème)
- Dal Makhani
(Red Lentil, simmered overnight on a coal and finished with Tomatoes, Ginger and Garlic, Finished with Fresh Crème)
RICE
- Navaratan Pulao
(Fragrant Steamed rice with mixed vegetables and dry fruits)
BREADS
- Rogani Naan
- Laccha Paratha
DESSERTS
- Kulfi Faluda
( Vermacelli dipped with milk and sweet basil, Topped with Kulfi)
- Zaffrani Phirni
(Consists of Milk cooked with rice Finished with Dry Fruits)
VEGETERIAN MUR – 849/-
STARTERS
- Badhsahi paneer Tikka
(Cottage cheese flavoured with saffron and selected spices, Finished with Fresh Cream)
- Subz Guller Kebab
(Round shape of mixed vegetables and cottage cheese deep fried balls flavoured with green cardamom)
- Lucknowi Aloo Nazakat
(Cottage Cheese and Almond Stuffed potatoes cooked in Skewer)
MAIN-COURSE
- Badsahi Anjeeri Kofta
(Mewa and Dry Fig stuffed Kofta cooked in tangy gravy)
- Shahi Paneer
(Cottage Cheese cooked in Rich Crème Gravy)
- Navaratan Korma
(Mixed Vegetables with dry Fruits Cooked in Korma Gravy)
Dal (Select One)
- Dal Sultani
(Betel leaves smoked red lentil cooked in Ghee, Finished with fresh crème)
- Dal Makhani
(Red Lentil, simmered overnight on a coal and finished with Tomatoes, Ginger and Garlic, Finished with Fresh Crème)
Rice
- Navaratan Pulao
(Fragrant Steamed rice with mixed vegetables and dry fruits)
Breads
- Rogani Naan
- Laccha Paratha
Desserts
- Kulfi Faluda
( Vermacelli dipped with milk and sweet basil, Topped with Kulfi)
- Zaffrani Phirni
(Consists of Milk cooked with rice Finished with Dry Fruits)
A LA CARTE
- Shahi Shami Kebab 399
(A Delicacy made with succulent mutton mince and Yellow lentil with Ghee)
- Murgh Gillafi seekh 399
(Skewered Chicken Minces Flavoured with Selected Spices)
- Jaituni Machi 425
(Fish Marinated with olive paste and fresh hung curd with Indian spices)
Main-NONVEG
- Lagan KA Murgh 499
(Chicken Cooked in Lagan with Cashewnut and Brown Onion paste, Flavoured with clove and mace)
- Laal E Nishaat 529
(Boneless Pieces of mutton cooked with Brown Onion paste and Hung Curd Flavoured with Whole Spices)
- Methi Machi 499
(Local Fish Cooked in Fenugreek leaves with onion and tomato masala)
Starters-Veg
- Badhsahi paneer Tikka 329
(Cottage cheese flavoured with saffron and selected spices, Finished with Fresh Cream)
- Subz Guller Kebab 329
(Round shape of mixed vegetables and cottage cheese deep fried balls flavoured with green cardamom)
- Lucknowi Aloo Nazakat 259
(Cottage Cheese and Almond Stuffed potatoes cooked in Skewer)
Main-VEG
- Badsahi Anjeeri Kofta 399
(Mewa and Dry Fig stuffed Kofta cooked in tangy gravy)
- Shahi Paneer 399
(Cottage Cheese cooked in Rich Crème Gravy)
- Navaratan Korma 399
(Mixed Vegetables with dry Fruits Cooked in Korma Gravy)
Dal
- Dal Sultani 299
(Betel leaves smoked red lentil cooked in Ghee, Finished with fresh crème)
- Dal Makhani 265
(Red Lentil, simmered overnight on a coal and finished with Tomatoes, Ginger and Garlic,Finished with Fresh Crème)
Rice
- Navaratan Pulao 199
(Fragrant Steamed rice with mixed vegetables and dry fruits)
Desserts
- Kulfi Faluda 299
( Vermacelli dipped with milk and sweet basil, Topped with Kulfi)
- Zaffrani Phirni 229
(Consists of Milk cooked with rice Finished with Dry Fruits)
