ABOUT OUR FOOD

LUNC H

Delh i by way of Ho u sto n . Th e c h ef d ef i n e s h e r c u i s i n e a s a co m b i n at i o n of cul t ures ,

p hilos o p hie s a n d co o k i ng te c h n i q u e s . S o u rce d f ro m l o c a l p u r veyo rs a n d t h e Gu l f waters , our
fo o d is in s p ire d by t h e Awa d h i st yl e of co o k i ng t h e a r t of co o k i ng ove r a s l ow f i re, wi t h t he
subt le us e of s p ice s an d h e r bs to c reate d e l i c ate f l avo rs . S o m e of t h e fo o d i s al s o cooked i n
t ra d it io n a l c lay ove n s , o r t a n d o o rs , i n t h e st yl e of t h e In d i an No r t h -We st Fro nt ier Provi nce.
Our d is h e s a re i nve nt i ve b u t au t h e nt i c to t h e t rad i t i o n s a n d st yl e of n o r t h In d i a n cui s i ne.

CURRYS

w it h s a ff ro n b as m at i r i ce p u l ao w i t h nu t s

FISH & CHIPS

20

PRAWN & GREEN MANGO CURRY

20

CHICKEN MADRAS

18

King fishe r-battered Atla nt ic co d w it h a t a ma r in d

t ar t ar sauce and chaat m a s a la ha n d -c ut fr ies

gu l f shrimp, peppers and o nio n s

fresh co conut , ar bol chil i a nd c ur r y leaves

PUNJABI THALI

22

RAJMA CHAWAL

20

KADHI CHAWAL

18

c h i c ke n t i k k a m a s al a, l a m b r h ogan j os h , p al ak p a n eer

s l ow co o ke d re d k i d n ey b ean s , w i t h t a n d o o r i c h i cken or
p an e e r k a rah i an d Engl i s h c u c u m b e r s al ad

s l ow co o ke d t u r m e r i c s p i ce d yogu r t w i t h o n i o n a n d s pi nach
d u m p l i ng s , w i t h j e e ra a l o o

O N THE LIGHT E R S I DE

AW A D HI [U -V U -D H EE ] B I R Y AN I
saffron basmat i r ice, layere d w it h a p r icot s ,
c ranber r ies and ca s hews , un d er a f la ky s p ic y p a st r y,
with English cucumb er ra it a a n d ma ngo c hut n ey

SOUP FLIGHT OR BOWL

10

PISTACHIO-CRUSTED GOAT CHEESE SALAD

14

Ch ef Ki ra ns t h re e h o u s e - m a d e s o u ps

CHICKEN

18

LAMB

20

l o c a l b aby g re e n s , p o ac h e d p ear a n d s p i c y c as h ews ,

ku m q u at vi n aig ret te

V EGETABLES AND PANEER

16

PULLED TANDOORI CHICKEN CHAAT SALAD 16

TANDO O RI R U M A L I R OTI W R AP S
w ith baby g reens, re d o n io ns , p e p p e rs a n d v in d a lo o a i o l i ,
plant ain fr ie s w it h In d -is h c himic hur r i

GRILLED CATCH OF THE DAY

18

h ea r t s of ro m a i n e, avo c a d o, ro aste d swe et p e p p e rs ,

re d o n i o n s , b l ac k gar l i c , m an c h ego an d vi n d al o o croutons ,
b u t te r m i l k d re s s i ng

JUMBO LUMP CRAB SALAD

18

QUINOA & FARRO SALAD

14

28

l o c a l b aby g re e n s , rad i s h , avo c ad o a n d vi n e - r i p e tomatoes

w i t h f re s h c u r r y l ea f e mu l s i o n i n a p ap a d u m b ow l

FARM-RAISED FREE-RANGE CHICKEN

14

A mu l c h e e s e, h ea r t s of ro m a i n e, f re s h h e r bs , to m atoes
an d b l u e b e r r i e s w i t h t r u f f l e o i l an d b al s a m i c re d u c t i on

GRILLED PANEER & PORTOBELLO

16

SEAFOOD VERMICELLI

COLORADO LEG OF LAMB

18

N AAN

E G GS A N Y TI M E
t wo o rga n ic eg g s

OVER EASY

12

EGG WHITE OMELET

12

on to p of k ale, baby spina c h , ga r lic a n d red o nio n s

Chef Kirans favor ite omelet w it h s p r ing veget a b le s , s hit a ke

mu shro o ms and Gr uyere chees e, s er ve d w it h ma ngo c hut n ey

+ LAMB SEEKH KEBAB

+ FOIE GRAS
SCOTCH EGG CURRY

who l e eg gs in g round lamb, s e r ve d w it h s a ffro n b a s mat i

r i ce pu l ao with nuts

l o bste r, s h r i m p, a n d s c al l o ps w i t h to m ato e s , t a r ra gon

an d s c a l l i o n s , s au t e d i n a w h i te w i n e c rea m s au ce

w h i te o r w h o l e w h eat w i t h yo u r c h o ice of
gar l i c / re d o n i o n s / m i nt / p an e e r / nu t s / pot ato /
l am b ke e m a / s e r ran o c h i l i / to m ato / m oz z arel l a and bl ack
o l i ve s / s p i n ac h a n d fet a / go at c h e e s e an d ros emar y / wi l d
mu s h ro o m s a n d b l u e c h e e s e / p ea r an d arugul a

PLAIN

8
12
16

STUFFED

BE VE R AGE S
MASALA CHAI

HOT TEA POT

MINT LIME-LEMONADE

MANGO LASSI

Ki ra ns Ch a i b l e n d

yo u r c h o i ce of tea

BU R GER S
BISON BURGER

la m b bacon, fennel-mint chut n ey a n d o n io n ja m o n a b r io c h e

bu n, chaat masala fr ies an d b lue c hees e d ip p ing s auce

V EGGIE BURGER

18

F R E SHLY MAD E JU ICES

14

c au l if l ower, paneer, baby s p in a c h, fres h mint , s oy a nd le nt i l p at t y

w ith A mu l cheese and dill s auce o n a b r io c he b un , c ha at m as a l a
f ries and tomato-gar lic chut n ey

+ FRIED ORGANIC EGG

THE DAILY

GREEN JUICE

RED JUICE

o ra nge, c ar rot , gi nge r w i t h co r i an d e r an d b l ac k s al t

G ra n ny S m i t h a p p l e, s p i n a c h , k a l e, ce l e r y, p a rs l ey and l i me

b e et , c ran b e r r y an d o ra nge

Pl ea se l et yo u r se r ve r kn ow of a ny a lle rg ie s a n d diet a r y preferences.

Fo r eve r yo n es co mfor t , we kin dly a sk to plea se refra in from usi ng
ce llu la r ph on e s at th e t a ble.

a w i d e s e l e c t i o n of w i n e s , c h a m p ag nes
an d co c kt ai l s i s avai l ab l e f ro m t h e bar