The Maharaja

Bhutteyan Da Kebab

Vegetarian. The humble corn is removed from the cob, poached, blended with potatoes, herbs, and green chillies, and pan-grilled.

Subz Hara Bhara Kebab

Vegetarian. A medley of vegetables and spinach, stuffed with cottage cheese and spices, and shallow fried in a skillet.

Dahi Ke Kebab

Vegetarian. This unique kebab of yogurt with herbs, spices, and cheese redolent with the singeing flavours of cilantro and mint, pan-fried in clarified butter.

Bemisaal Paneer Tikka

Vegetarian. Cottage cheese and bell peppers imbued with herbs and spices, wrapped in saffron and fenugreek enriched yogurt marinade, and glazed golden in a tandoor.

Achari Murgh Tikka

Spiced for pleasure. Boneless leg of chicken marinated in an Indian pickle blend "achar", with a hint of lemon juice and mustard oil, cooked in a tandoor.

Muglai Murgh Malai Kebab

Succulent cubes of boneless chicken, steeped in cheese, hung yogurt, and cream with a hint of fresh cilantro, glazed with clarified butter and finished in a tandoor.

Tandoori Murgh (Half )

Spiced for pleasure. Leg only. Half spring chicken on the bone marinated with traditional tandoori spices, yogurt, and ginger-garlic pastes, cooked in a tandoor.

Murgh Tikka

Spiced for flavour. Favourite for generations. Succulent cubes of chicken, marinated overnight, and barbequed in a tandoor.

Gilafi Seekh

Minced chicken coated with onions, peppers, and cilantro, barbequed in a tandoor and sprinkled with kebab spices.

Tangdi Kabab

Marinate of garlic, ginger, garam masala, turmeric and chilli gives chicken drumsticks a dose of sub-continental spice

Nawabi Sheekh Kebab

The traditional sheekh of lamb mince, a flavourful melange of fresh cilantro, cardamom, kebab spices, and red chilli powder. Cooked on a skewer in a tandoor.

Awadhi Gilawati Ka Kebab

Spiced for flavour. A mouth-melting lamb kebab conjured with aromatic spices, specially created for the Nawab Wajid Ali Shah of Lucknow.

Amritsari Macchi

Spiced for pleasure. A lightly battered fish fry in Indian spices, ginger, garlic pastes, and gram flour from the golden city of Amritsar, also known as "amrit ka sarovar" meaning "pond of elixir".

Salmon Fish Tikka

Jhinga Dum Nisha

Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom, and carom seeds, roasted in a tandoor.

Non Veg Tandoori Platter

Three pieces each of the following: Murgh Malai Kebab | Haryali Murgh Ke Parche, Tangadi Kabab | Tandoori Murgh | Macchi Amritsari | Nawabi Sheekh Kabab

Veg Platter

Three pieces each of the following: Bemisaal Paneer Tikka | Subz Hara Bara Kebab | Dahi Ke kebab | Bhuttiyan De Kebab | Veg Samosas.

Hariyali Murgh Ke Parche

Chicken breast marinated overnight with exotic spices, freshmint, cilantro and cooked in a tandoor.

Murgh Lababdar

Tender chicken breast smoked in a tandoor and then cooked with caramelized onions, fresh tomatoes, and cream, finished with clarified butter.

Chooza Makhani (Butter Chicken)

Morsels of boned spring chicken smoked in a tandoor, simmered in a velvety tomato gravy and clarified butter, and finished with a dash of double cream and dry fenugreek.

Jahangiri Murgh Korma

Originally from Afghanistan and Persia, this cuisine came to India once the nawabs settled in and around Lucknow. Awadhi food is a harmonious blend of distinct flavours. One such fine example is of a chicken preparation in a rich nutty sauce finished with cream, toasted almonds, and saffron.

Murgh Tawa Masala

Maharaja Rara Gosht

Rara Gost is made using mutton pieces and mutton mince. The impeccable taste comes from rich spices - cloves, black peppercorns, cinnamon, javitri, cardamom, bay leaf, and red Chilli.

Koh-E-Awadh

Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg, and mace, finished with saffron and cardamom powder.

Masaledar Chaamp

Spiced for flavour. The Punjabi penchant for meat is the perennial favourite of lamb chops, cooked with a myriad of ground spices in an onion and royal cumin thickened gravy.

Sikandari Raan

Spiced for flavour. This exotic offering, named after Alexander the Great, is a treat truly fit for a king. Leg of tender lamb is marinated in ginger, garlic, spices, yogurt, and lime juice, kept overnight. Cooked slowly for hours in an oven.

Nargisi Kofta Curry

From the house of great Nizams, boiled egg coated withflavoured minced meat, deep fried and napped with richbrown onion and saffron gravy

Maharaja Dal Makhani

Vegetarian. The Maharaja takes inspiration from the quintessential nation’s favourite lentil delicacy of whole urad daal, tomato puree, and garlic, simmered overnight on a tandoor, enriched with cream. Served with a dollop of churned butter.

Heeng Zeeray Ke Aloo

Vegetarian and spiced for flavour. A regional potato delight. New potatoes tempered with asafoetida, cumin, and turmeric, sprinkled with fresh cilantro and green chillies.

Patiala Baingan Bharta

The humble eggplant is fire-roasted and mash cooked with spice until silky and tender to create a smooth and smokey nostalgic treat.

Navratan Korma

Vegetarian. A tribute to the “nine courtiers“ or gems of emperor Akbar’s court. A korma of nine distinct ingredients in a rich cashew nut gravy.

Bhindi Masala

Baby okra stir-fried tawa-style in onions and a tangy spice blend.

Subz Miloni

Vegetarian. An assortment of garden fresh vegetables simmered in delectable garlic flavoured spinach sauce.

Paneer Lababdar

Vegetarian. Fresh cottage cheese cooked in a rich chunky fresh tomato and caramelized onion, scented with cardamom and mace.

Shahi Matar Paneer

Vegetarian. Fresh cottage cheese and green peas cooked in velvety tomato, cashew, and cream gravy.

Palak Paneer

Fresh cottage cheese cooked in garlic tempered spinach gravy.

Paneer Tawa Masala

Vegetarian and spiced for flavour. Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger, and cilantro.

Qasr-e-Pukhtan

Vegetarian. Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with Awadhi spices and dry fenugreek leaves.

Dum Aloo

Baby Potatoes Cookedin cashew nut paste, yougurt and caramlized Onion Gravy flavoured with fennel and dry ginger.

Murgh Dum Biryani

Jhinga Dum Biryani

Jhodpuri Subz Biryani

Khuska Doon

Vegetarian. Long grain basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.

Jeera Rice

Naan-i-Tunak

Naan dough kneaded with milk and clarified butter.

Naan-i-Lasooni

Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.

Naan-i-Makhan

Naan dough kneaded with milk and clarified butter with a generous dollop of butter.

Pudina Paratha

Layered whole wheat bread flavoured with mint.

Lachedar Ajwaiin Paratha

Carom seeds flavoured, layered whole wheat bread cooked in a tandoor and basted with butter.

Paneer Kulcha

Spiced cottage cheese and cilantro stuffed bread.

Aloo Paratha

Mashed potato melange, stuffed whole wheat bread.

Gajar Halwa

A rich cardamom-scented carrot pudding garnished with slivers of pistachio and almonds.

Gulab Jamun

The flamous dessert. Milk dumplings steeped in rose-infused sugar syrup and garnished with pistachio slivers.

Pappaya Relish (8 Oz)

Bhurani Raita

Vegetable Raita

Pappadums - 3 Pcs

Limca

Coca Cola

Gingerale

Sprite

Diet Coke