Menu

To create a unique dining experience at the heart of Jaipur, situated on the historic MI Road in a beautiful heritage building. Designed by an ace firm with a European touch,

SOUPS
MINESTRONE CLASSIC   ClassicTuscan-style broth with vegetables, cannellini beans & baby pasta.
BASIL-SCENTEDTOMATOTEA  >Holy basil-scented tomato elixir, served with croutons.
MULLIGATAWNY  Indian soup that gained international recognition, consisting of lentilsand South Indian spices.
TOMYUM SOUP    SpicyThai hot & sour soup with Thai herbsand lemon juice.
KHAO SUEY    Classic northern coconut milk soup withThai gingerand lemongrass.
WILD MUSHROOM SOUP  A variety of wild mushrooms with garlic, cream, butter, thyme & truffle oil, served with garlic bread.
   
Salad
BEETROOT CARPACCIO   Carpaccio of beetroot, goat cheese, green pepper & caper dressing.
DUO OF QUINOA AND ORANGE  White & black organic quinoa, orange segments, goat cheese,and arugula.
CLASSIC CAESAR SALAD    Babyromaine & iceberg lettuce, wine-sundried tomatoes, herbed croutons
BABY LEAF SALAD  Zesty babyleaves, Zestarapple, house dressing—sweet, sour & spicy.
GREEK SALAD  A variety of greens, Kalamata olives, lemon dressing, garnished with feta cheese.
KOSHAMBARI SALAD   Sprouted green gram and lentils, cucumber,and pomegranate, tempered with curryleaves.
CAPRESE SALAD   Classic Italian salad of fresh Roma tomatoesand bocconcini with basil & balsamic.
Starter
ARTICHOKE & MUSHROOM CROSTINI   TToasted homemade fresh bread topped with Jerusalem artichoke, peppers,and mushrooms, gratinated with Parmesan cheese.
AVOCADO BRUSCHETTA   Toasted homemade fresh bread topped with avocado & sun-dried wine tomatoes.
PATATAS BRAVAS   Layered baked potatoes in spicytomato sauce, garnished with garlicaioli & sundried olives.
BEETROOT GALETTE   Slow-simmered beetroot & spices, crumb-fried, served with beetroot murabba & chutney.
RICOTTA DAHI KEBAB   Seared yogurt-ricotta medallions served with our special chutney.
SUBZ SEEKH RATTAN   Assorted vegetables with Indian spices, skewered in aclay oven.
PAO BHAJI DECONSTRUCTED   Traditional Pav Bhaji served as canapés.
CHHOLE BHATURE STYLIZED   Chef’s twist on Amritsari Chhole Bhature.
BROCCOLI KI SHAMI   Delicious, crunchy broccoli-minced patties with crushed spices.
JIMIKAND KI GALOUTI   Soft jimikand (yam) flavored with rich Awadhi spices, served with warqi paratha.
HARA BHARA KEBAB   Spinach & chana patties stuffed with dry nuts.
PAPADUM PANEER STRIPS   Soft paneer chunks with fragrant spices, served with Merlot chutney.
PANEER KE SHOLEY   Khoyaand nuts marinated in saffron, sandwiched between cottage cheese.
DILL AND SPINACH CHEESE CIGAR   Fresh cheeseand dill-scented organic spinach cigars, served with sweet chili sauce.
COTTAGE CHEESE GOUJONS WITH HOLY BASIL   Lightly battered fried cottage cheese, tossed with tomato & basil.
CRACKLING CORN   Oak-tossed deep-fried corn, finished with salt & black pepper.
WATER CHESTNUT RED LEMON & CHILLI   Oak-Tossed Water Chestnutand Lotus Stem with Red Lemon and Chili
ALITAS DE POLLO   Flambéed chicken wings tossed in a Portuguese-inspired savorysauce.
PINCHO A LA POLLO   Chicken supreme skewers grilled with herb & chili-infused oil.
PUNJABI MURG TIKKA   Succulent pieces of chicken breast with coarsely ground spices.
KHUROOS-E-TURSH   A delicacy of Zamin Doz.
KHASTA MURG GALETTE   Inspired by Khad Murg, succulent pieces of chicken with exotic spices & herbs, served with mixed berrycompote.
BHATTI DA MURG   Tender pieces of chicken on the bone, marinated with yellow tandoori paste.
NADAN PARINDEY   Whole babychicken marinated in hung curd and an assortment of Indian spices
BANJARA CHICKEN   Khanabadosh-style chicken marinated with yellow chili.
LAAL SEEKH   Finelyspiced minced lamb coated with peppers, served with Lagan ki Boti.
AWADH KI GALOUTI   Lazzat-e-Taam spiced minced lamb galette, served with Ulte Tawa Paratha coins.
TTEGRA CHILLI PRAWN   Lightlycoated in tempura batter, tossed with chilies, onion & mixed peppers.
JAL TARANG   Salmon or river sole marinated with mustard and dill.
GUEST CHOICE KEBAB PLATTER     A selection of four kebabs.
Noodles & Rice
PAD THAI NOODLES     Stir-fried thin flat Thai noodles with garlic, sprouts & chives.
CHILI GARLIC NOODLES     Wok-tossed noodles with vegetables & chili garlic.
HAKKA NOODLES     Stir-fried noodles with vegetables & soysauce.
SCHEZWAN FRIED RICE     Fried rice with spicy Schezwan sauce and a medley of spices.
BURNT GARLIC FRIED RICE     Stir-fried riceinfused with fragrant burnt garlic.
   
Dimsums
THAI FLAVORED CORN & ASPARAGUS   Finelychopped Thai herbs with corn & asparagus.
ASIAN GREENS   Bok choy & assorted Asian greens, hot & spicy.
WILD MUSHROOM   Porcini, shiitake & wild mushrooms with an essence of truffle.
SPICY THAI CHICKEN   Corn-fed chicken mince with chili flakes & water chestnuts.
KOTHEY CHICKEN   Pan-seared dim sum served with Gurkhatomato chutney.
SIU MAI   Cantonese open-faced dumplings
Sushi
ASPARAGUS VEG TEMPURA   Japanese tempura-fried vegetables with crunchyasparagus & spicy mayo.
VEGETABLE CALIFORNIA ROLL   Cucumber,avocado, takuwan, asparagus & sesame seeds.
CHICKEN TERIYAKI ROLL   Grilled chicken & lettuce with teriyaki sauce.
PRAWN TEMPURA ROLL   Prawn tempura & sesame seeds rolled with mayo.
   
   
Pizza
MARGHERITA   Resembling the Italian flag – tomato, mozzarella & basil.
ORTOLANA   Mediterranean veggies with tomato & mozzarella.
CALZONE ETNA   Stuffed pizza with baby wilted spinach & ricottacheese, served with arugula, wine tomatoes & Parmesan.
QUATTRO FORMAGGI   Four-cheese pizza with Gorgonzola, Pecorino Toscana, mozzarella & Fontinacheese.
QUATTRO STAGIONI   Four-season pizza with tomato, mozzarella, olives, mushrooms, artichokes & ham.
PEPPERONI   San Marzano tomatoes, mozzarella, salami pepperoni & fresh red chili.
WILD MUSHROOM PIZZA   Medley of wild mushrooms, tomato, mozzarella & truffle oil.
BURRATA & ROCKET LEAVES   Tomato, fresh buffalo mozzarella & burrata.
   
Pasta
TRUFFLE MUSHROOM RISOTTO   Milanese-style Arborio rice with exotic chanterelle mushrooms, Parmesan cheese & truffle oil.
RISOTTO VERDE   Scotti Arborio rice with chargrilled asparagus & fresh thyme, prepared in white wine.
PAELLA VEGETARIANA   Bombarice cooked with exotic vegetables, white wine, saffron & sweet paprika, served with garlicaioli.
PENNE ALL’ARRABBIATA   Penne pastain spicytomato sauce, finished with cheese.
TAGLIATELLE ORTOLANA   Fresh tagliatelle pasta with Mediterranean vegetables & red pepper pesto.
TORTELLINI AL MUSHROOM   Mushroom tortellini in Roma & wine tomato sauce with mascarpone cheese
AGNOLOTTI AL GAMBERI   Milanese-styleagnolotti in wine & saffron sauce.
CANNELLONI   Tube-shaped pastastuffed with spinach & ricottacheese, gratinated with Parmesan cheese.
GNOCCHI IL VIOLA   Beetroot, ricotta & potato dumplings tossed in the chef’s special sage & Alfredo sauce.
LASAGNA DI POLLO     Layers of fresh pasta with Mediterranean vegetables, béchamel, tomato sauce, mozzarella & truffle oil.
RAVIOLI     Pulled chicken mince & mozzarella stuffed in envelope pasta, served with bourbon sauce.
RISOTTO DI GAMBERONI   Tuscan-style Scotti Arborio rice cooked in wine & Parmigiano Reggiano cheese, finished with confit garlic prawns.
Mains
COTTAGE CHEESEWITH TCHOUPITOULAS SAUCE   Cottage cheese steak withTchoupitoulas sauce & Spanish rice.
RATATOUILLEWITH RIZ PILAF   Basil-infused stewed vegetables with tomato & herbed rice.
MUSTARD-MARINATED CHICKEN WITHTUSCAN POTATOES   Sage & Pommery mustard-marinated pan-seared chicken,accompanied by Tuscan-style potatoes.
HERB-CRUSTED FISH WITH KING EDWARD POTATO MASH   Basiland parsley-crusted fish on a bed of baby wilted spinach with beurre blanc.
EXOTIC VEGETABLES IN SOY GARLIC SAUCE   Assorted garden vegetables in soy garlic sauce.
BROCCOLI & BABY CORN IN HOT SAUCE   Florets of broccoliand babycorn in hoisin sauce.
KUNG PAO CHICKEN   Stir-fried chicken with vegetables & chili peppers, garnished with crushed peanuts.
CHICKEN IN OYSTER SAUCE   Chicken with fermented oyster extract, caramelized.
CHICKEN BABY CORN SCHEZWAN SAUCE   Succulent Brochettes Of ChickenAnd Baby CornWith Schezwan Sauce
DAL PICHOLA   Famous From Lake Of Pichola
DAL DUGANI MAKHNI   Black Lentil Simmered Over Night, FinishedWith CreamAnd Butter(House Special)
DHABA DAL   Mix LentilsTemperedWithWhole Red Chili, Garlic & Cumin Seed
MATAR GUGHNI   KolkataWhite Mattar Gughni Coarsly Spices
PINDI CHOLEY   Spiced ChickpeasAnd Potato, Tomato TingedWith Caraway Seeds
DAL TADKA   Yellow LentilsTemperedWith Onion, Tomato, Cumin, Garlic, Chili & Asafetida
SUBZ MILONI   Seasonal IndianVegetables Spinach GravyWith Indian Spice Masala
SUBZ SUNEHARI HANDI   ExoticVeg In CreamedYellow Gravy
NADRU KOFTA   Lotus stem and vegetable koftain rich Shahi gravy.
JAIPURI BHINDI HARA PYAZ   Okra marinated with dried mango powder, stir-fried with red onion, tomato & dryspices.
KASHMIRI MORELS MASALA   Yogurtand tomato-based Kashmiri curry with this exquisiteand rare mushroom.
PANEER LABABDAR   Chargrilled paneer in acreamed tomato-onion gravy.
PACHADI PANEER BUTTER MASALA   Fresh cottage cheese cooked in a buttery tomato sauce, tempered with fresh fenugreek.
METHI MALAI CHAMAN   Cottage cheese simmered in cashew sauce, tempered with fresh fenugreek.
DAK BUNGALOW CHICKEN CURRY   A traditional guesthouse recipe from Kolkata, coarselyspiced and served with egg & masala potato.
DARYAGANJ BUTTER CHICKEN   Tandoori corn-fed chicken tikkain a creamed tomato and fenugreek sauce.
MURG DOTARIKE   Minced chicken and currycuts cooked together in arichlyflavored gravy.
SHAHI KIPTI MURG   A delicacyfrom the splendid kitchens of the royal house.
CHAMPARAN MEAT   A traditional mutton dish from Bihar, later famousasAhuna Meat.
BAILEY ROAD CURRY   Our chef proudly presentsaculinary innovation that pays tribute to Patna.
LAAL MAAS   Traditional Rajasthani mutton curry with Mathaniachili paste.
Breads
TANDOORI ROTI
TANDOORI NAAN
LACHHA PARATHA
ALAMGIR MISSI ROTI
AMRITSARI KULCHA
KING EDWARD POTATO & TRUFFLE KULCHA
CHEESE & CHIVES NAAN
PESHWARI NAAN
KEEMA NAAN
CHICKEN KHURCHAN NAAN
Rice
SADE CHAWAL   Plain steamed rice
JEERA RICE   Fragrant basmati rice tempered with cumin seeds.
JODHPURI PULAO   Traditional Rajasthani-style pulao with aromatic spices.
KOLKATA-INSPIRED CHICKEN BIRYANI   Flavored basmati rice cooked with chicken, fragrant spices,and potatoes, inspired by Kolkata’s iconic biryani.
KACCHI GOSHT KI BIRYANI   A traditional slow-cooked biryani with marinated raw mutton, layered with aromatic basmati riceand spices.
   
Dessert
TRES LECHES TIRAMISU
AMERICAN APPLE PIE WITH CARAMEL ICE CREAM & CINNAMON CHANTILY
HOT CHOCOLATE BROWNIE WITH VANILLA PARFAIT
BAILEYS TIRAMISU
BAILEYS TIRAMISU
ICE CREAM BOWL