Fillets of Tilapia marinated with exotic spices, shallow fried to
perfection with onions and chillies.

Plump prawns refreshingly marinated in a citric blend of
lemon juice, ajwain and green cardamom, grilled golden
in the tandoor.

Boneless fillets of Salmon, marinated with spices and herbs, then
finished off in a slow tandoori oven.

Chiman Lal “machchiwala” is the stuff legends are made of.
Fillet of fish dipped in ajwain flavoured gramflour batter and
deep fried is a contemporary classic, which cooks try
incessantly to replicate across the world. We not only
purloined the recipe, but also serve it with his special masala.

Tender chunks of bonelesschicken, marinated in tradtitional
spices, herbs and yoghurt, then cooked till tender in a tandoor.

Succulent pieces of boneless chicken marinated in
ground green spices and herbs and roasted in clay oven.

Chicken drumsticks marinated in traditionally spiced yoghurt
with ginger, garlic and slow cooked in the tandoor. Chef’s special

The house speciality boneless cubes of chicken steeped
in a marinade of royal cummin enriched cream, cheddar,
garlic and a hint of fresh corriander glazed in the tandoor.

Kenya’s most popular dish. Boneless chicken tossed in cummin
seeds with black pepper, green chillies, ginger, garlic & yoghurt.

40 years ago Balbir Singh “Beera” set shop on Majitha

Road in Amritsar. His fare-chicken marinated overnight

and grilled on the bhatti or the open fire grill, the punjabi
penchant for “Murga” and Beera’s exotic Masala have made
his eatery reign supreme. We proudly present “Bhatti Da Murga”
the name his chicken has popularily acquired over the years.

Spice rubbed lamb slices, seared on a tawa and braised
in its own marinate topped with grilled onions.

A traditional Mughlai dish, using chunks of meat from leg of lamb,
marinated in yoghurt and spices for 24 hours befoe being cooked
in a tandoor

Tender rolls of succulent lamb mince, mixed with ginger, green
chillies, fenugreek and corriander spiced with royal cummin.
Skewered and grilled over charcoal fire.

Chef Anzaar’s Grilled spiced marinated lamb chops napped
with pomegranate based sauce.

Fillets of Tilapia marinated with exotic spices, shallow fried to
perfection with onions and chillies.

Plump prawns refreshingly marinated in a citric blend of
lemon juice, ajwain and green cardamom, grilled golden
in the tandoor.

Boneless fillets of Salmon, marinated with spices and herbs, then
finished off in a slow tandoori oven.

Chiman Lal “machchiwala” is the stuff legends are made of.
Fillet of fish dipped in ajwain flavoured gramflour batter and
deep fried is a contemporary classic, which cooks try
incessantly to replicate across the world. We not only
purloined the recipe, but also serve it with his special masala.

Tender chunks of bonelesschicken, marinated in tradtitional
spices, herbs and yoghurt, then cooked till tender in a tandoor.

Succulent pieces of boneless chicken marinated in
ground green spices and herbs and roasted in clay oven.

Chicken drumsticks marinated in traditionally spiced yoghurt
with ginger, garlic and slow cooked in the tandoor. Chef’s special

The house speciality boneless cubes of chicken steeped
in a marinade of royal cummin enriched cream, cheddar,
garlic and a hint of fresh corriander glazed in the tandoor.

Kenya’s most popular dish. Boneless chicken tossed in cummin
seeds with black pepper, green chillies, ginger, garlic & yoghurt.

40 years ago Balbir Singh “Beera” set shop on Majitha

Road in Amritsar. His fare-chicken marinated overnight

and grilled on the bhatti or the open fire grill, the punjabi
penchant for “Murga” and Beera’s exotic Masala have made
his eatery reign supreme. We proudly present “Bhatti Da Murga”
the name his chicken has popularily acquired over the years.

Spice rubbed lamb slices, seared on a tawa and braised
in its own marinate topped with grilled onions.

A traditional Mughlai dish, using chunks of meat from leg of lamb,
marinated in yoghurt and spices for 24 hours befoe being cooked
in a tandoor

Tender rolls of succulent lamb mince, mixed with ginger, green
chillies, fenugreek and corriander spiced with royal cummin.
Skewered and grilled over charcoal fire.

Chef Anzaar’s Grilled spiced marinated lamb chops napped
with pomegranate based sauce.

King prawns marinted in yoghurt and spices cooked in
tandoor and tossed in Chef’s special sauce.

A traditional spicy king prawn curry cooked in coconut milk
with spices and herbs, a favourite from the kitchen of
Nizam of Hyderabad.

This is a famous curry from the southern Indian state of Kerala,
served in a tangy coconut and mustard seed gravy

Boneless cubes of fish flavoured with Chef’s special home
grounded spices and tossed with ginger, garlic & tomatoes.

A favourite of the Nizams of Hyderabad, chicken with
cashew paste & spices.

A rare dish of chicken cooked without water. Prepared with
tomatoes & corriander and made heady with rich aroma
of fresh fenugreek.

Chicken cooked in a creamy, lightly-spiced gravy with
chopped stalks of spring onions.

Tandoori chicken juliennes tossed with green & red
pepper’s, green chillies, fresh coriander and ginger slivers

Yoghurt marinated & tandoor grilled tender tikka of chicken:
simmered in satin smooth tomato gravy vedolent of kasturi
methi, we dare not exclude this speciallity, which has
become synonymous with Punjabi cooking.

Chef’s own creation with home ground spices and herbs to
create this unique chicken curry dish.

Boneless spring lamb steeped in a gravy of traditional spicy
mince.

A mild dish from the courts of the Mughal Emperors.
Cubes of lamb cooked in brown onion, cashew flavoured
creamy sauce.

Shanks of lamb, braised in delightful gravy flavoured with
condiments and a touch of dry fenugreek leaves.

A simple yet delicious preparation of lamb curry very
popular with the roadside dhabas on the highway.

Savoured by the nawab of Avadh, baby leg of lamb
marinated with selected herbs, pot roasted, napped with
mussallum gravy and served with masala braised potatoes.
Recommended for 4 persons.

The quintessential prashad served round the clock in every
gurudwara and now the nation’s favourite lentil delicacy of
whole urad, tomato & garlic, simmered overnight on the
tandoor enriched with cream and served.

Popularly known as ‘Daal Fry’ at the roadside dhaba on the
national highways. This is husked urad and toor lentils,
tempered with upto seven different ingredients including onions,
garlic, whole red chillies, cummin, curry leaf & mustard seeds.

Fried cubes of cottage cheese tossed with diced onions,
green & red peppers in a traditional fenugreek flavoured masala.

The vegetarian answer to Butter Chicken. Cubes of fried
cottage cheese served in a creamy tomato based gravy.

Delicately stuffed vegetable dumplings served in a rich and
flavoursome gravy.

Cauliflower florets sauted with green bell peppers and robust
spices.

Button Mushrooms and green peas in a traditional onion &
tomato masala garnished with spring onions.

Baby potatoes are used to make this simple yet flavoursome
dish made with fresh corinader and a mixture of authentic spices.

Garden fresh okra tossed in onion, chilli, tomato & spices.

Whole baby potatoes cooked in cashew, onion and
kashmiri chilli flavoured sauce.

A hot favourite from hyderabad, fried chilli and baby aubergines
in a mint and corriander flavoured yellow gravy.

Mix vegetables tossed in spices and herbs as presented by
one of our chef’s.

Chicken tikka’s, sheekh kebab, paneer cooked with basmati – our

inspired creation.

Tradition of Hyderabad, baby lamb and basmati rice cooked with

saffron, whole spice and mace.

Spring chicken, basmati rice with saffron, whole spice and mace.

Spring vegetables and basmati rice cooked with saffron.

Cumin flavoured basmati rice.

Saffron flavoured basmati rice

Plain Basmati Rice.

Yoghurt leavened refined flour rich dough bread, tandoor cooked.

Leavened refined flour dough tandoor bread with minced meat.

Layered whole wheat bread sprinkled with dried mint.

Layered wholewheat bread stuffed with spiced mash potatoes.

A Kanchans Special creation, Parmesan Cheese and Onions

stuffed into a tradtional naan. Green Chillies can be added.

Leavened refined flour dough tandoor bread with onion stuffing.

Delicious leavened flour bread with a helping of garlic.

Flaky whole wheat bread, tandoor cooked.

The staple bread of North India – with whole wheat flour.

Selection of sliced seasonal salad.

Chopped onions, tomatoes, cucumber, with coriander leaves,

black salt, cumin and lemon dressing.

Savoury yoghurt with cucumber, tomatoes, onions mixed with

roasted cummins.

Popadum garnished with fresh chopped onions, chillies,

tomatoes & corriander.

Miniature poached dumplings of fresh cottage cheese in a saffron

flavour reduced milk.

Saffron and rose syrup soaked bread topped with reduced milk,

served warm. An Indian offshoot of the bread and butter pudding

so commonly served in imperial India of early 20th Century

Milk dumplings soaked in saffron flavoured sugar syrup.

Popular traditional Indian carrot pudding.

Traditional Indian ice cream, made from reduced milk, chilled in a

cone shaped mould. Available in Pistachio, Mango & Almond flavours.

Specially made shahi kulfi infured with saffron & garnished with

pistachio served in an earthernware pot.

A special treat for chocolate lovers. Warm chocolate cake with

vanilla ice cream.

Tea flavoured with cardamom, clove & cinnamons

Pale straw with golden highlights with youthul aromas of citrus fruits and hints of tropical notes

A soft & easy drinking Pinot Grigio with delicate notes of pears, apples and citrus fruits

A Dry & Crisp Chardonnay, the bouquet displays notes of peach, ripe melon and citrus fruits.

Citrus fruits with white peach and floral notes Dry, crisp, with refreshing acidity

Restrained with notes of pears, floral notes and elegant minerality. Youthful, vibrant and refreshing.   

Soft citrus notes, with delicate notes of green apples, stone fruits and wet pebbles.  

Displaying amazing finesse and crisp acidity leaving a taste of citrus fruit, gooseberry and mineral notes.

Deep ruby colour with hints of purple. The nose suggests ripe plums, intense berries and spicy aromas.

Intense notes of ripe berry fruit and liquorice, Chile

A fully bodied Shiraz with aromas of ripe plums and red berry fruits.

An excellent texture and outstanding concentration of blackberry fruit, cassis and dark cherries.

Ripe aromas of blackcurrants and cherries with wel

Modern style with upfront bright fruit. On the nose it displays notes of ripe berries, dark chocolate, coffee and sweet spices.

Fine aromas of ripe fruit, blackberries, prunes and raisings with a hint of underwood.Dry, intense, rich and concentrated, with generous yet fine grained tannins.

This is a soft and easy drinking Pinot Grigio with delicate notes of strawberries and red berry fruits.

Delicate aromas of raspberries and fresh strawberries. A medium dry with a pleasant fruity finish.

Delicately fruity with hints of wild flowers, honey and fresh apples.

Off dry, with notes of ripe red fruits such as raspberries, cherries and strawberries.

A delicate nose with hints of toast and honey. The palate contains notes of ripe fruits and citrus.

A consistent style with good quality fruit and pronounced yeasty character.

A full bodied and masculine styled Champagne with high proportions of Pinot Noir.

Delicate salmon pink thanks to a brief encounter with the grape skins.

Sheekh Kebab

Murgh Haryali Tikka

Chilli Paneer

Papdi Chaat

Chutneys

Butter Chicken

Dhaba Meat

Daal Makhani

Masala Aloo Bengun

Dahinwali Bhindi

Jeera Pilau Rice

Naan

Raita

Onion Salad

Gulab Jamun

Vanilla Ice-Cream

Tandoori Paneer Tikka

Chilli & Garlic Mogo

Papdi Chaat

Chutneys

Tadka Daal

Dahinwali Bhindi

Masala Aloo Bengun

Gobhi Mutter Adhraki

Jeera Pilau Rice

Naan

Raita

Onion Salad

Gulab Jamun

Vanilla Ice-Cream