The Maharaja

Chooza Makhani - Butter Chicken

Morsels of boned spring chicken, smoked in a tandoor, simmered in a velvety tomato gravy, clarified butter, finished with a dash of double cream and dry fenugreek.

Maharaja Dal Makhani

Vegetarian. We take inspiration from the quintessential nation's favourite lentil delicacy of whole urad daal, tomato puree and garlic, simmered overnight on a tandoor, enriched with cream and served with a dollop of churned butter.

Bhindi Masala

Baby okra stir fried tawa style in onions and a tangy spice blend.

Subz Miloni

Vegetarian. An assortment of garden fresh vegetables simmered in a delectable garlic flavoured spinach sauce.

Paneer Tawa Masala

Vegetarian and spiced for flavour. Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger and cilantro.

Palak Paneer

Fresh cottage cheese cooked in garlic tempered spinach gravy.

Sikandari Raan

This exotic offering, named after Alexander the Great, is a treat truly fit for a king. Leg of tender lamb is marinated in ginger, garlic, spices, yogurt, lime juice and kept overnight. Cooked slowly for hours in an oven.

Subzi Lunch Thali

1 Paneer Curry, 1 Veg Curry, Daal, Rice, Raitha, Tandoori Bread and Dessert of the Day.

Murgh Lunch Thali

1 Chicken Curry, 1 Veg Curry, Daal, Rice, Raitha, Tandoori Bread and Dessert of the Day.

Gosht Lunch Thali

1 Gosht Curry, 1 Veg Curry, Daal, Rice, Raitha, Tandoori Bread and Dessert of the Day.

Achari Murgh Tikka

Hyderabadi cuisine - Spiced for pleasure. Boneless leg of chicken marinated in an Indian pickle blend 'achar', with a hint of lemon juice and mustard oil, cooked in a tandoor.

Murgh Tikka

Punjabi cuisine - Spiced for flavour. Favourite for generations, succulent cubes of chicken, marinated overnight and barbequed in a tandoor.

Muglai Murgh Malai Kebab

Avadhi cuisine - Succulent cubes of boneless chicken, steeped in cheese, hung yogurt, cream with a hint of fresh cilantro, glazed with clarified butter and finished in a tandoor.

Tandoori Murgh (half)

Punjabi cuisine - Spiced for pleasure. Half spring chicken on bone marinated with traditional tandoori spices, yogurt, ginger garlic pastes and cooked in a tandoor.

Amritsari Macchi

Punjabi cuisine - Spiced for pleasure. A lightly battered fish fry in Indian spices, ginger, garlic pastes and gram flour from the golden city of Amritsar, also knows as "Amrit Ka Sarovar" meaning "pond of elixir".

Bhutteyan Da Kebab

Vegetarian. The humble corn is given a royal treatment – removed from the cob, poached, blended with potatoes, herbs, green chillies and pan grilled. (Punjabi cuisine).

Dahi Ke Kebab

Vegetarian. This unique kebab of yogurt with herbs, spices and cheese redolent with the singeing flavours of cilantro and mint, pan fried in clarified butter. (Rajasthani cuisine).

Awadhi Gilawati Ka Kebab

Avadhi cuisine - Spiced for flavour. A mouth melting lamb kebab conjured with aromatic spices, especially created for the nawab wajid ali shah of lucknow.

Bemisaal Paneer Tikka

Vegetarian. Cottage cheese and bell peppers imbued with herbs and spices, wrapped in saffron and fenugreek enriched yogurt marinade, and glazed golden in a tandoor. (Avadhi cuisine).

Gilafi Seekh

Hyderabadi cuisine - Minced chicken coated with onions, peppers, cilantro and barbequed in a tandoor, sprinkled with kebab spices.

Nawabi Sheekh Kebab

Hyderabadi cuisine - From the royal Kitchens - The traditional seekh of lamb mince, a flavourful garb of fresh cilantro, cardamom, kebab spices and red chilli powder, cooked on a skewer in a tandoor

Salmon Fish Tikka

Punjabi cuisine.

Jhinga Dum Nisha

Avadhi cuisine - Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.

Shahjahani Baadal Jaam

Vegetarian. Herbed eggplant deep fried and topped with a chunky garlic tomato sauce and spiced hung yogurt. A vegetarian delight. (Hyderabadi cuisine).

Tangdi Murgh

Punjabi cuisine.

Subz Hara Bhara Kebab

Vegetarian. A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet. (Rajasthani cuisine).

Patiala Baingan Bharta

Punjabi cuisine - The Humble Eggplant is fire-roasted and mash-cooked with spice until silky and tender to create a smooth and smokey nostalgic treat.

Murgh Lababdar

Tender chicken breast smoked in a tandoor and then cooked with caramelized onions, fresh tomatoes, cream and finished with clarified butter.

Paneer Lababdar

Vegetarian. Fresh cottage cheese cooked in a rich chunky fresh tomato and caramelized onion; scented with cardamom and mace.

Navrattan Korma

Vegetarian. A tribute to the "Nine Courtiers" or gems of emperor Akbar's court. A korma of nine distinct ingredients in a rich cashew nut gravy.

Jahangiri Murgh Korma

Originally from Afghanistan and Persia, this cuisine came to India once the nawabs settled in and around lucknow. Awadhi food is a harmonious blend of distinct flavours. One such fine example is of a chicken preparation in a rich nutty sauce finished with cream, toasted almonds and saffron.

Shahi Matar Paneer

Vegetarian. Fresh cottage cheese and green peas cooked in a velvety tomato, cashew and cream gravy.

Qasr-e-pukhtan

Vegetarian. Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with awadhi spices and dry fenugreek leaves.

Koh-e-awadh

Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg, and mace, finished with saffron and cardamom powder.

Murgh Dum Biryani

Spiced for flavour. Boneless morsels of chicken cooked with long grain basmati rice and flavoured with saffron slow cooked dum style.

Jhodpuri Subz Biryani

Vegetarian. A bouquet of garden fresh vegetables and spiced long grain basmati rice, cooked in local style.

Gosht Dum Biryani

Spiced for flavour. Long grain basmati rice and the choicest cuts of lamb, cooked in dum style.

Jeera Rice

Jeera rice, or cumin rice, is a popular Indian rice pilaf in which nutty basmati rice is toasted, then cooked with aromatic, earthy cumin seeds.

Khuska Doon

Vegetarian. Long grain basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.

Jhinga Dum Biryani

Marinated shrimps cooked with long grain basmati rice and flavoured with saffron slow cooked dum style.

Naan-i-lasooni

Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.

Naan-i-tunak

Naan dough kneaded with milk and clarified butter.

Pudina Paratha

Layered whole wheat bread flavoured with mint.

Tandoori Roti

Plain tandoor baked whole wheat bread.

Aloo Paratha

Mashed potato melange, stuffed whole wheat bread.

Naan-i-makhani

Naan dough kneaded with milk and clarified butter; with a generous dollop of butter.

Paneer Kulcha

Spiced cottage cheese and cilantro stuffed bread.

Lachedar Ajwaiin Paratha

Carom seeds flavoured, layered whole wheat bread cooked in a tandoor and basted with butter.

Hyderabadi Tawa Jhinga Masala

Spiced for flavour. Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tempered with fresh curry leaves.

Zenana Macchi Hyderabadi

Fish fillet cooked in a home style reminiscent of the Era.

Laal Maas

Spiced for pleasure. A true rajasthani delicacy of lamb cooked with chillies, making it the hottest yet most delicious dish in the land.

Dal Panchmel

Vegetarian. A traditional five lentil delicacy, cooked in the earthen pot tempered with cumin and fresh tomatoes.

Jaisalmeri Murgh Bhanjaran

Spiced for flavour. A regional delicacy of spring boneless chicken cooked with crackled spices and yogurt finished with cilantro.

Heeng Zeeray Ke Aloo

Vegetarian and spiced for flavour. New potatoes tempered with asafoetida, cumin and turmeric, sprinkled with fresh cilantro and green chillies – a regional potato delight.

Dawat-e-ishq Veg Platter

Two pieces for each of the following kebabs: bemisaal paneer tikka, subz hara bhara kebab, dahi ke kebab, bhuttiyan de kebab, and veg samosas. Accompaniments of kushka dhoon, maharaja dal makhani, and butter naans, including papaya and pineapple relish & laccha pyaz.

Dawat-e-ishq Non-veg Platter

Two pieces for each of the following kebabs: Mughlai Murgh Malai kebab, Haryali Murgh Ke Parche, Murgh Tikka, Tandoori Murgh, Macchi Amritsari, Achari Murgh Tikka. Accompaniments of Khuska Dhoon, Maharaja Dal Makhani, and Butter Naans, including Laccha Pyaz.

Kesar Rasmalai

Soft cheese dumplings steeped in saffron infused milk and garnished with pistachio and almond flakes.

Gajjar Ka Halwa

A rich cardamom-scented carrot pudding garnished with slivers of pistachio and almonds.

Pista Gulab Jamun

The famous dessert – milk dumplings steeped in a rose infused sugar syrup, garnished with pistachio slivers.

Thums Up

Coca Cola

Gingerale

Limca

Diet Coke