Culinary Menu

Cottage cheese marinated in royal saffron yoghurt, charred to perfection in tandoor.

Tender chicken morsels infused with green cardamom, cream, and roasted cashews.

Crispy garden vegetable patties stuffed with spiced hung curd and nuts.

Slow-cooked black lentils simmered overnight over wood charcoal with fresh cream & butter.

Tandoori chicken in a silky, honey-infused tomato cashew gravy with fenugreek.

Paneer cubes sautéed with diced bell peppers in a rich onion tomato gravy.

Fragrant long-grain basmati rice cooked on dum with succulent tender mutton pieces.

Seasonal vegetables sealed in handi with saffron, mint, and secret royal spices.

Crispy fried bread soaked in saffron rabri, garnished with pistachios and silver leaf.

Classic khoya dumplings served hot with artisanal vanilla bean ice cream.

Traditional chilled almond milk spiced with saffron, rose petals, and cardamom.

Refreshing sparkling lime juice muddled with garden mint and black salt.