Menu
SOUPS
MINESTRONE CLASSIC
Classic Tuscan‑style broth with vegetables, cannelloni beans & baby pasta.
BASIL‑SCENTED TOMATO TEA
Holy basil‑scented tomato elixir, served with croutons.
MULLIGATAWNY
Indian soup that gained international recognition, consisting of lentils and South Indian spices.
WILD MUSHROOM SOUP
A variety of wild mushrooms with garlic, cream, butter, thyme & true oil, served with garlic bread.
TOM YUM SOUP
Spicy Thai hot & sour soup with Thai herbs and lemon juice.
KHAO SUEY
Classic northern coconut milk soup with Thai ginger and lemongrass.
Salads
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.
BABY LEAF SALAD
Zesty baby leaves, Zestar apple, 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 curry leaves.
CAPRESE SALAD
Classic Italian salad of fresh Roma tomatoes and bocconcini with basil & balsamic.
CLASSIC CAESAR SALAD
Baby romaine & iceberg lettuce, wine‑ sundried tomatoes, herbed croutons, and shaved Parmesan with Caesar dressing.
CONTINENTAL APPETIZERS
ARTICHOKE & MUSHROOM CROSTINI
Toasted homemade fresh bread topped with Jerusalem artichoke, peppers, and mushrooms, gratinated with Parmesan cheese.
AVOCADO & BEETROOT BRUSCHETTA
Toasted homemade fresh bread topped with avocado and beetroot hummus, sundried wine tomatoes.
PATATAS BRAVAS
Layered baked potatoes in spicy tomato sauce, garnished with garlic aioli & sun‑dried olives.
ZAFFERANO E FONTINA ARANCINI
Saron and fontina arancini served with chef special dip
EASTERN MEDITERRANEAN PLATTERS
ALITAS DE POLLO
Flambéed chicken wings tossed in a Portuguese‑inspired savory sauce.
PINCHO ALA POLLO
Chicken supreme skewers grilled with herb & chili‑infused oil.
PAN ASIAN APPETIZERS
DILL & SPINACH CHEESE CIGAR
Fresh cheese and dill‑scented organic spinach cigars, served with sweet chili sauce.
CRACKLING CORN
Wok tossed deep fried corn finish with salt & black pepper
COTTAGE CHEESE GOUJONS HOLI BASIL
Light battered fried cottage cheese tossed with tomato &basil
CHINA TOWN CHILLI PANEER
The vegetarian cuisine of the famous Chinese preparation
WATER CHESTNUT RED LEMON & CHILLI
Oak‑Tossed Water Chestnut and Lotus Stem with Red Lemon and Chili
TENGRA CHILLI CHICKEN
The ever popular dish from the street of kolkata
TEGRA CHILLI PRAWN
Lightly coated in tempura batter tossed with chillies, onion &mixed peppers
INDIAN APPETIZERS
BEETROOT GALLETE
Slow simmred beetroot & spices shallow fried served with beetroot relish & beetroot coulis
RICOTTA DAHI KEBABA
Seared yoghurt ricotta mrdallions, served with our special chutney
SUBZ SEEKH RATTAN
Assorted vegetable with indian spices skewered in a clay oven
PAO BHAJI DECONSTRUCTED
Traditional pao bhaji served as canapes
BROCCOLI KI SHAMI
Delicious crunchy brocolli minced patties with crushed spice
ZIMMIKAND KI GALOUTI
Soft zimmikand flavour with all rich awadhi spices served along with warqi paratha
HARA BHARA KEBAB
Spinach & chana patties stued with dry nuts
PAPADUM PANEER STRIPS
Soft paneer chunks with fragrant spices serve with merlot chutney
PANEER KE SHOLEY
Khoya and nuts marinated in saron, sandwich between cottage cheese
PUNJABI MURG TIKKA
Succulent pieces of chicken breast with coarsely groundedspice
KHUROOS E TURSH
Delicacy of zamin doz
BHATTI DA MURG
Tender pieces of chicken on the bone marinated with yellow tandoori paste
NADAN PARINDE
Whole baby chicken marinated in hang curd and assortment of Indian spices
BANJARA CHICKEN
Khanabadosh style chicken marinated with yellow chill
LAAL SEEKH
Fine spiced minced lamb coated with pepperslagan ki boti
AWADH KI GALOUTI
Lazzat e taam spiced mix lamb mince galette,ulte tawa coins
JAL TARANG
Salmon/river sole marinated with mustard dill
GUEST CHOICE KEBAB PLATTER
A selection of four kebab
SUSHI
ASPARAGUS VEG TEMPURA
Japanese tempura‑fried vegetables with crunchy asparagus & spicy mayo.
VEGETABLE CALIFORNIA
Cucumber, avocado, takuwan, asparagus & sesame seeds.
CHICKEN TERIYAKI
Grilled chicken & lettuce with teriyaki sauce.
PRAWN TEMPURA
Prawn tempura & sesame seeds rolled with mayo.
DIMSUMS
THAI FLAVORED CORN & ASPARAGUS
Finely chopped Thai herbs with corn & asparagus.
ASIAN GREENS
Bok choy & assorted Asian greens, hot & spicy.
WILD MUSHROOM
Porcini, shiitake & wild mushrooms with an essence of true
SPICY THAI CHICKEN
Corn‑fed chicken mince with chili flakes & water chestnuts.
KOTHEY CHICKEN
Pan‑seared dim sum served with Gurkha tomato chutney.
SIU MAI
Cantonese open‑faced dumplings
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 & soy sauce.
SCHEZWAN FRIED RICE
Fried rice with spicy Schezwan sauce and a medley of spices.
BURNT GARLIC FRIED RICE
Stir‑fried rice infused with fragrant burnt garlic.
PIZZA
MARGHERITA
Resembling the Italian flag – tomato, mozzarella & basil.
ORTOLANA
Mediterranean veggies with tomato & mozzarella.
CALZONE ETNA
Stued pizza with baby wilted spinach & ricotta cheese, served with arugula, wine tomatoes & Parmesan.
WILD MUSHROOM PIZZA
Medley of wild mushrooms, tomato, mozzarella & true oil.
BURRATA & ROCKET LEAVES
Tomato, fresh bualo mozzarella & burrata.
QUATTRO STAGIONI
Four‑season pizza with tomato, mozzarella, olives, mushrooms, artichokes & ham.
PEPPERONI
San Marzano tomatoes, mozzarella, salami pepperoni & fresh red chili.
CHICKEN PIZZA
Tomatoes, cheese pull apart grilled chicken & onions
PASTA & RISOTTO
TRUFFLE MUSHROOM RISOTTO
Milanese‑style Arborio rice with exotic chanterelle mushrooms, Parmesan cheese & true oil.
PAELLA VEGETARIANA
Bomba rice cooked with exotic vegetables, white wine, saron & sweet paprika, served with garlic aioli.
PENNE ALL’ARRABBIATA
Penne pasta in spicy tomato sauce, finished with cheese.
TAGLIATELLE ORTOLANA
Fresh tagliatelle pasta with Mediterranean vegetables & red pepper pesto.
WILD MUSHROOM TORTELLINI
Mushroom tortellini in Roma & wine tomato sauce with mascarpone cheese.
CANNELLONI
Tube‑shaped pasta stued with spinach & ricotta cheese, gratinated with Parmesan cheese.
LASAGNA
Layers of fresh pasta with Mediterranean vegetables, béchamel, tomato sauce, mozzarella & true oil.
RAVIOLI
Pulled chicken mince & mozzarella stued 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.
GRILLS
COTTAGE CHEESE WITH TCHOUPITOULAS SAUCE
Cottage cheese steak with tchoupitoulas sauce & Spanish rice
RATATOULLE WITH RIZ PILAF
Basil infused stewed vegetables with tomato & herbed rice
MUSTARD MARINATED CHICKEN WITH TUSCAN POTATO
Sage & pommery mustard marinated pan seared chicken accompany with Tuscan style potato
HERB CRUSTED FISH WITH KING EDVERD POTATO MASH
Basil and parsley crusted fish on a bed of baby wilted spinach with buere blanc
PAN ASIAN MAINS
EXOTIC VEG SOYA GARLIC SAUCE
Assorted garden veggies in soya garlic sauce
BROCCOLI BABY CORN HOT SAUCE
Florettes of broccoli and baby corn in hoisin sauce
KUNG PAO CHICKEN
Stir fried chicken with vegetables & chilli peppers garnishwith crushed peanut
CHICKEN OYSTER SAUCE
Chicken with fermented oyster extract caramelized
CHICKEN BABY CORN SCHEZWAN SAUCE
Succelent brochettes of chicken and baby corn withschezwan sauce
INDIAN MAINS
DAL TADKA
Yellow lentils tempered with onion, tomato, cumin, garlic, chilli & asafoetida
DAL PICHOLA
Famous from lake of pichola
DAL DUGANI MAKHNI
Black lentil simmered over night, finished with cream and butter(house special)
DHABA DAL
Mix lentils tempered with whole red chilli,garlic & cumin seed
MATAR GUGHNI
Kolkata white mattar gughni coarsly spices
PINDI CHOLEY
Spiced chickpeas and potato,tomato tinged with caraway seeds
SUBZ MILONI
Masala seasonal Indian vegetables spinach gravy with Indian spice
SUBZ SUNEHARI HANDI
Exotic veg in creamed yellow gravy
SAAG MAKAI
Dil added creamed spinach with sweetcorn, tempered with gralic
NADARU KOFTA
Lotus stem and vegetables kofta in rich shahi gravy
JAIPURI BHINDI HARA PYAZ
Okra marinated with dried mango powder, stir‑fried with redonion, tomato & dry spices
PANEER LABABDAR
Char grilled paneer, creamed tomato‑ onion gravy
PACHADI PANEER BUTTER MASALA
Fresh cottage cheese cooked in a buttered tomato sauce temperred with fresh fenugreek
METHI MALAI CHAMAN
Cottage cheese simmered in cashew nut sauce tempered fresh fenugreek
DAK BANGLOW CHICKEN CURRY
An old day guest house recipe from Kolkata, coarsely spiced and served with egg & masala potato
DARYAGUNJ BUTTER CHIKEN
Tandoori corn‑fed chicken tikka in a creamed tomato and fenugreek sauce
MURG DO TARIKE
Mince chicken and curry cuts cooked together rich flavoured
SHAHI KIPTI MURGA
Delicacy from the splendored kitchen of the royal house
CHAMPARAN MEAT
A delicacy of mutton dish from Bihar later famous as ahuna meat
BAILEY ROAD CURRY
Our chef proudly present. A culinary innovation that pays tribute to Patna
LAAL MAAS
Rajasthani laal maas mathania chilli paste
BREADS
TANDOORI ROTI
TANDOORI NAAN
LACHHA PARATHA
ALAMGIR MISSI ROTI
AMRITSARI KULCHA
KING EDWARD POTATO & TRUFFLE KULCHA
CHEESE & CHIVES 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 rice and spices
DESSERT
HAZELNUT PARIS‑BREST
Crunchy choux pastry filled with velvety hazelnut‑chocolate ganache and a hint of salted caramel.
BAILEYS TIRAMISU
A luscious twist on the classic Italian dessert—layers of coee‑soaked ladyfingers, mascarpone cream, and Baileys‑infused coee mousse.
HOT CHOCOLATE BROWNIE WITH VANILLA PARFAIT
A rich, fudgy chocolate brownie served warm, paired with smooth vanilla parfait for a divine contrast.
FRESH FRUIT TART
A crisp tart shell filled with vibrant seasonal fruit compote, encased in a delicate double crust.
RASMALAI TRES LECHES
A fusion of Indian tradition and Latin flair—soft rasmalai soaked in a three‑ milk blend, topped with saron cream.
PINEAPPLE UPSIDE‑DOWN CAKE
An ultra‑moist vanilla cake crowned with caramelized pineapple, baked to golden perfection.