Hyderabadi Spicy Matka
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Biryani
Dum Biryani
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Fry Biryani
The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.
Potlam Biryani
Rice and meat are cooked together in a pot sealed with dough, to trapthe steam and flavors during cooking. The rice and meat mixture is wrapped in a thin andcrispy omelette for unique presentation.
Chicken Biryani (boneless)
Biryani made with boneless chicken pieces, offering aconvenient and easy-to-eat option without the bones.
Cashew Biryani
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Gongura Biryani
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Paneer Biryani
The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.
Gutti Vankaya
A flavourful biryani where whole baby eggplants (gutti vankaya)are stuffed with a spicy masala mixture and layered with rice, creating a unique anddelicious dish.
Natukodi Fry Biryani (weekends Only)
Natukodi (Country Chicken) free rangechicken have a different taste and texture than normal broiler chicken. A special weekendbiryani featuring fried pieces of natukodi (country chicken), known for its distinct flavourand texture.
Vegetable Biryani
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Ulavacharu Biryani
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Egg Biryani
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Kheema Biryani
Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.
Naatukodi Fry Biryani (family Pack)
Natukodi (Country Chicken) free rangechicken have a different taste and texture than normal broiler chicken. A special weekendbiryani featuring fried pieces of natukodi (country chicken), known for its distinct flavourand texture.
Non - Veg Entree
Butter Chicken
A classic North Indian dish where tender chicken pieces are simmeredin a rich and creamy tomato-based sauce, flavoured with butter, cream, and aromaticspices.
Chicken Tikka Masala
Grilled marinated chicken pieces cooked in a creamy tomato-based sauce with spices, onions, and peppers, creating a rich and flavourful dish.
Black Pepper Mirchi
A spicy curry featuring green chilies cooked with onions, tomatoes,and a generous amount of black pepper, offering a fiery and aromatic flavor.
Vindaloo
A spicy and tangy Goan curry dish made with meat marinated in vinegar andspices, offering a bold and fiery flavour profile.
Masala Curry
A flavourful curry dish made with a blend of spices, onions, tomatoes, andcoconut milk, offering a rich and aromatic taste.
Chettinad
A spicy and flavourful curry originating from the Chettinad region of TamilNadu, known for its bold flavours and use of aromatic spices like black pepper, fennel,and curry leaves.
Gongura
A tangy and flavourful curry made with gongura (sorrel leaves), often cookedwith onions, tomatoes, and spices, popular in Andhra Pradesh cuisine.
Fish Nirvana (weekends Only)
A special weekend dish featuring fish cooked in aflavorful sauce, possibly with a unique blend of spices and ingredients for a heavenlyexperience.
Nilgiri Khorma
A South Indian curry known for its vibrant green color and fresh flavors,made with a blend of mint, coriander, coconut, and spices.
Pahadi Masala
A dish inspired by the flavours of the mountain (Pahadi) region, featuringa blend of spices and herbs indigenous to the area, imparting a unique taste to the dish.
Nihari Goat
A slow-cooked stew made with goat meat, typically simmered with bonemarrow, spices, and herbs until tender and flavourful, originating from the Indiansubcontinent.
Bhuna Ghosh
A dry and spicy curry made with tender pieces of goat cooked with onions,tomatoes, and a blend of spices until thick and flavourful.
Andhra Special Curry
A special curry dish from Andhra Pradesh, known for its bold andspicy Flavors, often featuring a variety of ingredients like vegetables or meat cooked in aflavourful gravy.
Afghani Curry
A rich and creamy curry dish inspired by Afghan cuisine, featuring meatcooked in a flavourful sauce made with yogurt, cream, and aromatic spices.
Ghee Roast
Chicken cooked in ghee (clarified butter) with a house-special spicymasala paste until roasted and aromatic, offering a rich and flavourful dish.
Kadai
A curry dish cooked in a kadai (wok) with a mix of vegetables or meat, onions,tomatoes, and a blend of spices, resulting in a hearty and flavorful dish.
Jalfrezi
A spicy Indian curry made with stir-fried vegetables and meat cooked withonions, bell peppers, tomatoes, and a variety of spices.
Veg Appetizers
Masala 65
Our variation of Chicken 65, a popular Indian appetizer made with spicymarinated chicken pieces with a delightful house-special sauce coating. The house-special sauce variation adds hints of cumin, red chillies and garlic.
Nallakaram (veg / Paneer / Gobi / Mushroom)
Our top-selling house-special recipe. A spicy dish, packed withtraditional south Indian flavours, imparted from red-chillies and black pepper.
Majestic (veg / Paneer / Gobi)
A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos,coats vegetable or paneer, to create this mouthwatering fan favourite dish.
Matka Taco Paneer (3pc)
A fusion of Indian and Hispanic food. Crunchy tacos are filled with achoice of savory ingredients such as beans, cheese, and vegetables, with a hint of IndianSpices.
Spicy Matka Corn Chat
Another popular kids-favourite made with crispy corn kernelsseasoned with spices, creating a crunchy and flavourful snack.
Aloo Samosa
Traditional Indian pastry filled with spiced potatoes, peas, herbs and spices,then deep-fried until golden and crispy.
Karvepaku (paneer / Gobi)
Karvepaku means Curry Leaves, which is a common ingredient in SouthIndian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which isenhanced with other herbs and spices.
Masala Papad
Wafer thin, crispy Indian lentil based crackers called “papad”, istopped with a mixture of chopped onions, tomatoes, spices, and herbs. The perfectcombination of crunch, spice and flavour.
Bombay Bhel
A popular Indian street food snack made with crispy noodles, herbs andspices, drizzled with a tangy tamarind chutney, and served with a variety of savorytoppings. This is a popular kids favourite.
Street Style Mirchi Bajji (4pc)
Spicy large green peppers (mirchi) coated in batter anddeep-fried to crispness. Then cut and stuffed with a mixture of onions, peanuts andspices. A extremely popular south Indian street snack.
Bullet Samosa(6pc)
A samosa variant which is small and spicy, crisp fried with a spicyfilling of spices, onions and beaten rice. A popular street food in India and a popularsnack in movie theatres all accross India.
Mirpakaya Bajji (4pc)
Spicy large green peppers (mirchi) coated in batter and deep-friedto crispness.
Soya Masala Chaap
Chunks of soya (textured vegetable protein) marinated in a spicymasala blend and fried until tender and flavourful.
Allam
“Allam” means Ginger in South India. This house special spice mixture is heavy onflavours of ginger, making it tangy and spicy.
Amaravathi
Our house special recipe with subtle hints of ginger and garlic, which takesinspiration from spices and Flavors originating on the popular Amaravathi region of SouthIndia.
Pepper Fry Mushroom
Sautéed mushrooms seasoned with black pepper and otherspices, resulting in a flavourful and aromatic dish.
Ghee Roast
A popular South Indian dish, where vegetables are marinated in spices andcooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevatedwith the infusion of spices.
Masala Tossed Fries
We took the world famous French Fries and gave it an IndianTwist by tossing them with a blend of spices and seasonings, adding extra flavour to theclassic snack.
Pudina (paneer / Mushroom / Gobi)
Pudina means mint leaves, which are commonly used in Indian Cuisine to add arefreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint ofmint to vegetables.
Soups
Manchow
A popular Indo-Chinese soup characterized by its spicy and tangy flavour,typically made with mixed vegetables, and accompanied with a side of crispy noodles forthat extra crunch.
Sweet Corn
A classic soup featuring sweet corn kernels in a creamy base, seasonedwith herbs and spices.
Broccoli Cheddar
A flavourful soup made with broccoli florets, spices, andcreamy cheddar cheese, with a hint of Indian masala spices.
Hot And Sour
An Asian-inspired soup known for its balance of spicy and tangy flavors.Treat your taste buds for a delightful combination of vegetables, tofu, meat, or seafood,seasoned with chili peppers, vinegar, and other spices.
Goat Paya Soup ( Weekends Only)
A hearty soup made from goat trotters, simmered for hoursto extract maximum flavour and nutrients.
Lentil Soup
A nourishing soup made from lentils, cooked with vegetables, spices, andoptionally with chicken. This thick and hearty dish is packed with protein and fiber.
Lemon Coriander
A refreshing soup made with a broth infused with the tangy flavour oflemon and the aromatic essence of coriander leaves.
Non - Veg Appetizers
Nallakaram
Our top-selling house-special recipe. A spicy dish, packed with traditionalsouth Indian flavours, imparted from red-chillies and black pepper.
Masala 65
Our variation of the hugely popular dish that arguably hails from thecity of Hyderabad located in South Central India. The house-special sauce variation addshints of cumin, red chillies and garlic.
Chicken Lollipop
Chicken wings or drumettes marinated, coated in batter, and deep-fried until crispy, resembling lollipops.
Tawa Shrimp
Shrimp cooked on a hot tawa (griddle) with spices and herbs, resulting in aflavorful and succulent seafood dish.
Tandoor Wings
Chicken wings marinated in yogurt and tandoori spices, then cooked ina tandoor (clay oven) for a smoky and flavorful taste.
Karvepaku
Karvepaku means Curry Leaves, which is a common ingredient in SouthIndian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which isenhanced with other herbs and spices.
Majestic
A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos,coats vegetable or paneer, to create this mouthwatering fan favourite dish.
Sukka
A South Indian dry dish made with meat cooked with spices and coconut,resulting in a rich and aromatic preparation.
Matka Chicken Taco (3pc)
A fusion of Indian and Hispanic food. Crunchy tacos are filled with achoice of savory ingredients such as meat, beans, cheese, and vegetables, with a hint ofIndian Spices.
Allam
“Allam” means Ginger in South India. This house special spice mixture is heavy onflavours of ginger, making it tangy and spicy.
Amaravathi
Our house special recipe with subtle hints of ginger and garlic, which takesinspiration from spices and Flavors originating on the popular Amaravathi region of SouthIndia.
Ghee Roast
A popular South Indian dish, where vegetables are marinated in spices andcooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevatedwith the infusion of spices.
Apollo Fish
A popular Indian-Chinese dish featuring fish fillets marinated in a spicybatter, deep-fried until crispy, and then tossed in a house-special tangy sauce.
Pudina
Pudina means mint leaves, which are commonly used in Indian Cuisine to add arefreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint ofmint to vegetables.
Naatukodi Vepudu (weekends Only)
Natukodi (Country Chicken) free range chicken havea different taste and texture than normal broiler chicken. This is a special weekend dishwith limited availability, featuring spicy and flavorful dry-fried chicken, prepared withtraditional south Indian masalas and spices, which add just the right amount of heat.
Chicken Satay
Skewered and grilled chicken marinated in a flavourful blend of spices,typically served with a peanut sauce for dipping.
Injipuli Chicken Wings
Chicken wings marinated in a tangy and spicy ginger-tamarindsauce, a fusion of flavors commonly found in the far South West region of India.
Breads and Rice
Butter Garlic Naan
Steam Rice
Plain Naan
Spicy Matka Naan
Peshawari Naan (kids Special)
Butter Naan
Jeera Rice
Jeera rice recipe is PERFECT, Non-sticky, fluffy and flavored with cumin.
Pudina Rice
Pudina Rice is a one pot delicious, healthy and fragrant Indian dish made with rice, mint leaves and spices. ‘Pudina’ is a Hindi word for ‘mint leaves’
Momos
Masala Fried Momo
Momos that are cooked using a dry frying technique, after whichthey are tossed in a masala spice mix with onions, peppers, and herbs. This methodimparts a flavourful coating to the momos, enhancing their taste.
Fried Momo
Momos are deep-fried until golden and crispy on the outside, creating acontrast in texture with the soft filling inside. Accompanied with a house-special dippingsauce, this style of momos is a popular street food option.
Steam Momo
Matka Special momos are cooked by steaming, resulting in a soft,tender dumpling wrapper encasing a flavourful filling. Accompanied with a house-specialdipping sauce.
Non - Veg Tandoor
Assorted Tandoor
A selection of various tandoori chicken dishes.Includes bone-in and boneless options, providing a variety of flavours and textures on oneplatter.
Tandoori Chicken
Whole chicken pieces marinated in a blend of yogurt andspices, then roasted in a tandoor until tender and charred. Served with lemon wedgesand mint chutney.
Tandoor Chicken (boneless)
Boneless chicken pieces marinated in a spicy yogurt-based marinade and roasted in a tandoor until cooked through and charred, offering aconvenient boneless option.
Chicken Tangdi Kabab
Chicken drumsticks marinated in a flavourful spice blend andyogurt, skewered and roasted in a tandoor until juicy and succulent.
Gongura Chicken Tandoor
Chicken pieces marinated in a tangy gongura(sorrel leaves) marinade, then roasted in a tandoor, resulting in a unique and flavourfuldish with a hint of the signature sourness that comes from the leaves.
Tandoori Jhinga Prawn (shrimp Tandoor)
Large shrimp marinated in spices andyogurt, then skewered and roasted in a tandoor until tender and flavourful, offering aseafood twist on traditional tandoori dishes.
Pomfret
Tender and flaky whole Pomfret fish is marinated in a special mix of spicesand grilled to perfection in a Tandoor (Clay Oven).
Sizzling Lamb Chops
Tender lamb chops marinated in spices and herbs, then roastedin a tandoor until charred on the outside and juicy on the inside. Served sizzling hot.
Malai Chicken Tandoor (boneless)
Boneless chicken pieces marinated in a creamyand mildly spiced marinade, then roasted in a tandoor until tender and flavourful, with acreamy texture.
Fried Rice
Bombay Fried Rice
Fried rice with a special twist inspired by the flavors of Bombay(Mumbai), which include a combination of spices, herbs, and house-special masala.
Stir Fried Rice
Similar to traditional fried rice, but with an emphasis on the stir-fryingtechnique to quickly cook the ingredients over high heat, resulting in a dish with a slightlysmoky flavor and crispy texture.
Thai Curry Fried Rice
Fried rice with Thai curry flavors, often made with cooked ricestir-fried with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has arich and aromatic taste with a hint of spiciness from the curry paste.
Garlic Infused Rice
Fried rice infused with the aromatic garlic, which is sautéed inoil before adding the rice and other ingredients. The garlic adds depth and richness to thedish.
Singapore Fried Rice
A variation of fried rice commonly found in Singaporean cuisine,featuring a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includesingredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.
Veg Entrees
Saag Paneer
A classic North Indian dish where paneer is cooked in a creamy spinach(saag) gravy, seasoned with garlic, ginger, and spices, offering a vibrant green color andhearty flavor.
Malai Kofta
Deep-fried dumplings made from paneer and mashed potatoes, served in arich and creamy tomato-based gravy flavoured with nuts and aromatic spices.
Paneer Tikka Masala
Cubes of paneer (Indian cottage cheese) cooked in a creamytomato-based sauce flavoured with aromatic spices, typically served with rice or naanbread.
Dal Tadka / Dal Fry
A popular Indian lentil dish made with yellow lentils, cooked withonions, tomatoes, and spices, then tempered with ghee, cumin seeds, curry leaf and redchilies.
Gutti Vankaya
A flavourful biryani where whole baby eggplants (gutti vankaya)are stuffed with a spicy masala mixture and layered with rice, creating a unique anddelicious dish.
Gongura
A tangy and flavorful curry made with gongura (sorrel leaves), often cookedwith onions, tomatoes, and spices, popular in Andhra Pradesh cuisine.
Butter Paneer Masala
A rich and creamy dish where paneer is simmered in a butterytomato-based gravy, often enriched with cream and garnished with kasuri methi (driedfenugreek leaves).
Methi Chaman Curry Veg
A curry made with fenugreek (methi) leaves with freshly gratedpaneer (Cottage Cheese), cooked in a flavourful gravy with spices, onions, and tomatoes.
Nilgiri Khorma
A South Indian curry known for its vibrant green color and fresh flavors,made with a blend of mint, coriander, coconut, and spices.
Methi Malai Chole
A creamy and aromatic curry made with chickpeas (chole) cookedwith fenugreek leaves (methi) and cream, offering a rich and comforting dish.
Afghani Paneer
A rich and creamy curry dish inspired by Afghan cuisine, featuringpaneer cooked in a creamy sauce flavored with yogurt, cream, and mild spices.
Black Pepper Mirchi
A spicy curry featuring green chilies cooked with onions, tomatoes,and a generous amount of black pepper, offering a fiery and aromatic flavor.
Navratan Korma
A creamy and mildly spiced Mughlai dish made with a variety ofvegetables, nuts, and fruits cooked in a rich and flavorful gravy.
Kadai
A curry dish cooked in a kadai (wok) with a mix of vegetables, onions, tomatoes,and a blend of spices, resulting in a hearty and flavourful dish.
Pudina Wale Aloo Veg
Potatoes cooked in a mint (pudina) flavored gravy, offering arefreshing and aromatic twist to the classic potato curry.
Jalfrezi
A spicy Indian curry made with stir-fried vegetables cooked with onions, bellpeppers, tomatoes, and a variety of spices.
Andhra Special Curry
A special curry dish from Andhra Pradesh, known for its bold andspicy flavours, often featuring a variety of ingredients like vegetables cooked in aflavourful gravy.
Ghee Roast
A dish, often associated with South Indian cuisine, where vegetables arecooked in ghee (clarified butter) with a spicy masala paste until roasted and aromatic.
Chettinad
A spicy and flavourful curry originating from the Chettinad region of TamilNadu, known for its bold flavours and use of aromatic spices like black pepper, fennel,and curry leaves.
Aloo Masala
A simple yet delicious potato curry made with boiled potatoes cooked in atomato-based gravy with onions, spices, and sometimes peas.
Desserts
Tender Coconut Soufflé
Rabdi Gulab Jamun
Rabdi Gulab Jamun is a delectable Indian dessert that combines two popular sweet treats, Gulab Jamun and Rabdi. The contrast of the sweet, syrupy Gulab Jamun and the luscious and creamy Rabdi is a match made in dessert heaven, making it a perfect dessert.
Gulab Jamun
Matka Apricot Delight
Kunafaa
Mango Rasmalai
mango stuffed bread rasmalai is a decadent and rich homemade dessert flavored with fresh mangos. The juicy and spongy stuffed bread are then dunked in a creamy sweetened mango flavored milk.
Rasmalai
Biryani - Family Pack
Fry Biryani - Goat (family Pack)
The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.
Gongura Biryani - Goat (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Kheema Biryani - Goat (family Pack)
Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.
Ulavacharu Biryani - Chicken (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Dum Biryani - Chicken (family Pack)
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Gutti Vankaya Biryani (family Pack)
A flavourful biryani where whole baby eggplants (gutti vankaya)are stuffed with a spicy masala mixture and layered with rice, creating a unique anddelicious dish.
Egg Biryani (family Pack)
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Paneer Biryani (family Pack)
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Gongura Biryani - Veg (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Gongura Biryani - Paneer (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Gongura Biryani - Egg (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Gongura Biryani - Chicken (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Gongura Biryani - Shrimp (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Gongura Biryani - Fish (family Pack)
Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.
Ulavacharu Biryani - Veg (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Ulavacharu Biryani - Paneer (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Ulavacharu Biryani - Egg (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Ulavacharu Biryani - Goat (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Ulavacharu Biryani - Shrimp (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Ulavacharu Biryani - Fish (family Pack)
Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.
Chicken Biryani (boneless)(family Pack)
Biryani made with boneless chicken pieces, offering aconvenient and easy-to-eat option without the bones.
Fry Biryani - Chicken (family Pack)
The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.
Fry Biryani - Shrimp (family Pack)
The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.
Kheema Biryani - Veg (family Pack)
Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.
Kheema Biryani - Paneer (family Pack)
Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.
Cashew Biryani - Veg (family Pack)
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Cashew Biryani - Paneer (family Pack)
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Cashew Biryani - Egg (family Pack)
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Cashew Biryani - Chicken (family Pack)
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Cashew Biryani - Goat (family Pack)
Cashew Biryani - Fish (family Pack)
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Cashew Biryani - Shrimp (family Pack)
Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.
Dum Biryani (family Pack) - Goat
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Veg Biryani (family Pack) - Veg
A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.
Noodles
Thai Curry Noodles
NOODLES with Thai curry flavors, often made with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has arich and aromatic taste with a hint of spiciness from the curry paste.
Stir Fried Noodle
Similar to traditional NOODLES, but with an emphasis on the stir-fryingtechnique to quickly cook the ingredients over high heat, resulting in a dish with a slightlysmoky flavor and crispy texture.
Bombay Noodles
NOODLES with a special twist inspired by the flavors of Bombay(Mumbai), which include a combination of spices, herbs, and house-special masala.
Garlic Infusion Noodles
NOODLES infused with the aromatic garlic, which is sautéed inoil before adding the rice and other ingredients. The garlic adds depth and richness to thedish.
Singapore Noodles
A variation of NOODLES commonly found in Singaporean cuisine,featuring a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includesingredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.
Kids Menu
Butter Chicken Combo
Butter Paneer Combo
French Fries
Manchurian Combo
Choice of Naan or Rice and Samosa
Chicken Nuggets
Veg Tandoor
Paneer Tikka Tandoor
Cubes of paneer marinated in a spicy and tangy yogurt-basedmarinade, skewered and grilled until golden and slightly charred.
Pudina Paneer Tandoor
Paneer cubes marinated in a refreshing mint (poodina)marinade, giving them a cool and aromatic flavor, before being skewered and grilled toperfection.
Malai Broccoli Tandoor
Broccoli florets marinated in a creamy and mildly spicedmarinade, skewered and grilled until tender and lightly charred.
Pandumirchi Paneer Tandoor
A spicy variant of paneer kabob, where the paneer cubesare marinated with pandumirchi (spicy peppers) and other spices before being skeweredand grilled.
Malai Gobi Tandoor
Similar to the malai broccoli kabob, but featuring cauliflower floretsinstead of broccoli, marinated in a creamy and flavorful sauce before grilling.
Indo - Chinese Appetizers
Manchurian Apt
This likely refers to Gobi Manchurian or Chicken Manchurian, a popular Indo-Chinese appetizer made with crispy fried cauliflower or chicken, tossed in a tangy andspicy Manchurian sauce made with soy sauce, garlic, ginger, and other seasonings.
Thai Curry Red
A Thai-inspired appetizer featuring the flavours of red curry,made with coconut milk, red curry paste, and a variety of herbs and spices. Includesingredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.
Dragon
Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chickenor vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sourdishes.
Thai Curry Green
Similar to the red curry appetizer, but made with greencurry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctivelyfresh and spicy flavor profile.
Veg Spring Roll
Crispy rolls filled with a mixture of shredded vegetables, includingcabbage and carrots, wrapped in a thin pastry wrapper and deep-fried until golden brown.
Chilli Apt
Veg/gobi/paneer/chicken/fish/shrimp sautéed with green chillies, onions, and soy sauce.
Drinks
Custard Apple Shake
Sapota Shake
Mango Lassi
Matka Badam Milk
Goli Soda
Chai
Soft Drinks
Lassi (sweet/salt)
Thumsup
Matka Coffee
Water
Egg Curry
Black Pepper Mirchi
A spicy curry featuring green chilies cooked with onions, tomatoes,and a generous amount of black pepper, offering a fiery and aromatic flavor.
Anda Bhurji
Egg Bhurji also known as Anda Bhurji, is an Indian dish of spiced scrambled eggs. Anda is the Hindi word for “Eggs” and Bhurji refers to “Scramble”. Anda Bhurji translates to scrambled eggs (but cooked in Indian style). It is made basically by scrambling beaten eggs with sautéed onions, tomatoes, spices and herbs.
Chettinad Egg
A spicy and flavourful curry originating from the Chettinad region of TamilNadu, known for its bold flavours and use of aromatic spices like black pepper, fennel,and curry leaves.
Chinese Entrees
Manchurian Entree
This likely refers to Gobi Manchurian or Chicken Manchurian, a popular Indo-Chinese appetizer made with crispy fried cauliflower or chicken, tossed in a tangy andspicy Manchurian sauce made with soy sauce, garlic, ginger, and other seasonings.
Thai Curry Red Ent
A Thai-inspired appetizer featuring the flavours of red curry,made with coconut milk, red curry paste, and a variety of herbs and spices. Includesingredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.
Thai Curry Green Ent
Similar to the red curry appetizer, but made with greencurry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctivelyfresh and spicy flavor profile.
Chilli Entree
Chilli Paneer or Chilli Chicken, are Indo-Chinese dishes featuring chunks of paneer(Indian cottage cheese) or chicken cooked with onions, bell peppers, and green chilies ina spicy sauce.
Dragon Ent
Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chickenor vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sourdishes.
