Punjabi Mains (GF)

Tofu Makhani (V)
Cubes of succulent Soya bean curd simmered in a creamy tomato and onion sauce with a subtle blend of cardamom and dried fenugreek leaves
Paneer Lababdar
Paneer cooked in onion tomato velvety sauce, with a hint of fenugreek garam masala and touch of cream
Kadai Paneer
Famous punjabi dish made with freshly pounded corriander seeds and kashmiri chillies

Shahi Paneer (N)
Paneer cooked in thick, creamy and tangy gravy made from tomatoes, onions and cashew nut paste
Kaju Masala (CV) (N)
Lightly roasted cashew nuts simmered in velvety gravy of onion tomato and aromatic spices

Malai Kofta (CV) (N)
Slow cooked koftas (soft balls made from spinach & potatoes) simmered in silky cashew nut, onion & tomato gravy

Vegetable Jaipuri (CV)
Vegetable dish cooked in special Sanskruti gravy with aromatic rajasthani spices. A rich dish from rajasthani cuisine

Kathal Lazeez (V)
North Indian style Jackfruit curry that will surprise the meat eaters

Shahi Korma (mild) (N) (CV)
Vegetables cooked with creamy cashew nut, coconut cream, raisins along with pineapple & fragrant with cardamom
Mushroom Korma (mild) (CV)
Mushroom cooked with mild spices and coconut cream
Lasooni Palak (V)
Smoked spinach leaves cooked with fresh garlic, onions and tomatoes
Mushroom Palak (V)
Mushroom and spinach cooked in tangy green gravy

Channa Palak (V)
Chickpeas and spinach cooked in aubergine gravy and spices
Bhindi Anari (V)
Itβs a flavour packed okra dish cooked with onion, tomatoes and fresh pomegranate seeds

Channa Masala (V)
βChickpeas cooked in onion and tomato along with mixed spices
Mushroom Masala (V)
Mushroom cooked with tomato and onion and spices