A speciality of Lucknow, lamb marinated overnight with 108 Indian spices and shallow fried in desi ghee.
Lamb sheekh kebab and chicken reshmi kebab served with butter rice, poached egg and grilled tomato.
Tandoori chicken leg, mutton seekh kebab, chicken hariyali kebab and mutton galawati kebab served with butter naan .
Any 3 types of veg kebabs from the ILR menu.
Paneer tikka kebab served with mint chutney.
Marinated chicken in the bottomwith exotic spices, topped with half-cooked rice, fried onions, mint leaves and sealed and slow-cooked- a Hyderabadi delicacy.
Dum pukht method of cooking biryani with chicken pieces and an all time favourite Kolkata speciality.
Marinated mutton in the bottomwith exotic spices, topped with half cooked rice, fried onions, mint leaves and sealed and slow-cooked- a Hyderabadi delicacy.
Dum pukht method of cooking biryani with mutton pieces and an all time favourite Kolkata speciality.
A Specialty of Rajasthan, Lamb of the bone is cooked with mathania mirch and other exotic North Indian spices.
Chicken marinated with curd cooked in Hyderabadi style .
A specialty of Bihar, lamb slow cooked in earthen pots with whole spices .
Lamb cooked with spinach.
A speciality of Delhi , this dish is a spicier version of mutton stew.
This a speciality of West Bengal taken right from the Classic Thakurbari's heshel.
Lamb chops marinated overnight with exotic Indian spices and cooked in an angethi.
A Vietnamese specialty, pork is slow cooked in a clay pot.
A Specialty of Goa, pork marinated in wine and garlic.
Whole quail cooked in Indian yellow gravy on charcoal.
A speciality of Kashmir, lamb is minced , shaped into balls and served in a cashew and dahi based gravy.
Rogan meaning oil and josh meaning heat ,roganjosh is Kashmiri lamb curry dish.
Chicken breast and thigh cooked in a rich Indian ghee based gravy .
Khargosh cooked in dumpukht style on heated charcoal served with butter rice and yellow gravy .
A speciality of Kashmir, nadru - lotus stem cooked with palak (spinach).
A speciality of Kashmir, nadru - lotus stem, deep fried and served with mint chutney.
A speciality of Orissa, sasni macchi is boneless Basa fillet cooked in a coconut and curry leaves based white gravy.
Fresh panner cooked in Indian yellow gravy and topped with cream.
A speciality of Punjab,malai kofta is a popular Punjabi curry,deep fried koftas made with paneer, potatoes and carrots cooked in rich malai kofta gravy.
Any 3 vegetarian dishes can be ordered from the ILR menu.
Any 3 non vegetarian dishes can be ordered from the ILR menu.
This is a mutton curry dish that got popular during the British colonization of India.
A North Indian Specialty, mushroom and green peas cooked in a yellow gravy.
Flavored Indian rice dish made by cooking basmati rice with ghee, cumin & other fragrant spices.
A traditional Bengali dish, aromatic and bright yellow coloured rice flavoured with whole spices,raisins and cashews.
Steamy, filling, and very aromatic, prepared using white rice, fried onions, and saffron strands.
A flavorful traditional Goan rice dish that includes cardamom pods, cinnamon, cloves, tomatoes and basmati rice.
A Bengali speciality, plateful of hot, steaming rice topped with desi ghee.
Butter garlic naan