A classic yet traditional Indian cuisine cooked with ghee, butter sautés with urad dal (Black gram), rajma (Kidney bean), tint of ginger garlic touch, mixed Khada masalas – Cinnamon Sticks, Jafal Javitri (Mace & Nutmeg), Badi / Choti Elaichi (Cardamom) and topped with butter.
Paneer Saag is a classic popular Indian dish cooked in creamy spinach gravy, with kale mustard and fenugreek leaves turnip, tossed with cubes of paneer, sauté with cumin.
Loaded with the aroma of fresh garlic to delight your tastebuds.
A vegetarian Indian dish made of marinated and grilled paneer, yogurt, sorted spices, dipped in rich and creamy onion tomato gravy loaded with the aroma of kewda.
Fired balls are made from a mixture of potato, paneer, carrot combined together, coated in a spicy, cooked in slightly smooth sweet rich tomato-onion creamy gravy, loaded with the aroma of kewda, and served hot.
A smoky dish from the Indian subcontinent that originated in the streets of Punjab.
Baingan ka bharta is basically fire-roasted eggplant, mashed and cooked with onions chunks, green peas, roasted with red chilies, sprinkled with aromatic assorted spices, and garnished with cilantro.