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)