Eastern BBQ

Basil infused traditional tomato shorba. Served piping hot.

An aromatic chicken shorba flavoured with fresh corinader and Indian spices.

Shorba made from lamb trotter simmered to get the right taste and texture.

Plain, butter and garlic.

Paneer, aloo, onion and masala.

Kulcha stuffed with minced lamb.

Hyderabadi specialty of subtly spiced chicken and basmati rice dem cooked in a sealed degh.

Hyderabadi specialty of subtly spiced lamb and basmati rice dum cooked in a sealed degh.

Vegetables marinated in spices and hung yogurt and cooked with basmati rice ina sealed degh.

Flavored biryani rice served with tandoori chicken kebab.

Boneless lamb chunks marinated in ginger garlic, red chiles, black pepper and cooked on slow fire.

Minced lamb patties seasoned with secret spices and then smoked with clove powder and pan fried.

Minced lamb spiced with cardamom, cloves and cinnamon, skewered and coated with finely chopped bell peppers, onion and egg white and cooked in tandoor.

Dep fried crispy, flaky pastry with seasoned lamb mince.

Pepper kissed picatta of lamb, tenderized with raw papaya, reserved in a marinated of cloves, pathar ka phool and yogurt and grilled on deccan stone.

Mutton marinated with spices and roast on tawa.

Chunks of cottage cheese marinated in yoghurt, skewered with bell pepper and onion cooked in tandoor.

House signature dish a mixture on sweet corn, carrots, cauliflower, yam, almonds, spiced with pepper, cardamom, cinnamon and cloves, skewered and roasted over charcoal.

Scooped potatoes stuffed with vegetables and spices, coated with yoghurt, coated with white sesame seeds and cooked in tandoor.

House special- flaky pastry, layered with royal cumin tempered fresh vegetables, pimentos, potatoes, ginger and coriander.

Minced mushroom pattices seasoned with secret spices and smoked with clove powder and then pan fried to succulent mouth watering kebab.

Griddle fried spinach kebab with cottage cheese, raisins and walnuts.

Stuffed chicken legs marinated in hand picked spices and herbs, crumbled and deep fried golden-brown in color.

Boneless chunks of chicken rubbed with royal cumin enriched cream, allspice, pepper, cardamom, cinnamon, cloves and cooked in tandoor.

Boneless chunks of chicken soaked in fresh black grape juice, marinated with spices and cooked to juicy texture in tandoor.

Chicken marinated with creamy yogurt and seasoned spices, sparingly coated with black pepper and cooked in tandoor.

Chicken tikka marinated with aromatic spices, garlic and creamy yogurt, cheese and cooked in tandoor for succulent taste.

Succulent morsels of chicken, coated with cheese and finished in tandoor.

Fresh golden pomfret in Indian red masala and finished in tandoor drizzled with kebab masala.

Pepper spicy fish fillet seared on hot Indian griddle.

Fish fillet seasoned with coriander, mint, green chilies and caraway seeds flavoured with garam masala and cooked in tandoor.

Jumbo prawns marinated in cramed cheese coriander and mint and enhanced with mustard and sesame seed paste and cooked in clay oven on slow ambers.

Shrimp and fish deep fried flavored with chef's secret spices.

Mutton chunks stewed in rich onion and tomato gravy finished with freshly pounded herbs and nuts.

Tender morsels of lamb flavored and cooked in black pepper.

Lambs chunks cooked in roasted rich in onion-tomato and almond gravy flavored with Indian spices tempered with onion seeds.

Lamb chunks cooked in bottle guard and lentil gravy and freshly pounded with herbs and Indian spices.

Medium spiced tender morsels of chicken cooked in a rich flavored gravy of cashew nuts, almonds, chironji and dry coconut tempered in curry leaves.

Boneless chicken chunks cooked in rich flavored gravy of cashew nuts, almonds and chironji, fresh herbs like mint and coriander seasoned with black pepper, brown onion and lemon juice, finished with ghee.

Chicken morsels cured in a yoghurt marinade with saffron, tomato and coconut gravy, cooked in lagan.

Morsels of chicken cooked in rich roasted tomato and cashew gravy, finished with ghee, spices and tempered with cumin seeds.

Chunks of chicken cooked in a gravy with delicately mixed proportions of coriander, mint and green chillies and finished with yoghurt.

Chicken with bones cooked with mixed meat in onion gravy and garnished with eggs.

Boneless pieces of chicken grilled in tandoor and finished in creamy gravy.

Chicken marinated in yoghurt and spices cooked in tomato puree and butter.

Fresh water prawns sauteed with rich cashew nut and tomato gravy with a hint of crushed black pepper and lemon juice.

Chunks of fish cooked in onion -tomato gravy flavored with Indian spices and tempered with onion seeds.

Cottage cheese cooked in tangy home style tinati gravy enriched with cashew paste and fenugreek leaves.

Seasonal vegetables cooked in a traditional dum pukht style.

Baby eggplant cooked in tangy coconut and tamarind gravy.

Vegetable dumplings seasoned and stuffed with dried fruits, stewed in rich gravy, flavored with fenugreek leaves and garam masala.

A mix of vegetables stewed in rich cashew gravy flavored with cumin and garam masala.

Cubes of silken cottage cheese stewed with fried fenugreek and cashew nuts.

Traditional preparations of lentils tempered with mustard and whole red chillies and curry leafs and flavored with raw mangoes.

Shahi tukda with difference, slices of double roti bread are bathed in saffron sugar syrup and served with garnish of almonds and pistachios.

A dessert made with pumpkin which is quite delicious and nutritious.

Hand pickled white onions cooked and reduced in rich cream milk sweetened and garnished pistachios and almonds flakes.