Shahi Khan e Khaas

    • Fish Korma

      $18.00

      The word “korma” is derived from Urdu Korma or Kormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (????? in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to…

    • Lamb Korma

      $18.00

      The word “korma” is derived from Urdu Korma or Kormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (????? in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to…

    • Fish Malabar Masala

      $17.00

      Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to…

    • Lamb Malabar Masala

      $17.00

      Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to…

    • Shrimp Malabar Masala

      $17.00

      Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to…

    • Lamb Vindaloo

      $17.00

      A “vindaloo”, a standard element of Indian cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”) A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

    • Shrimp Vindaloo

      $17.00

      A “vindaloo”, a standard element of Indian cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”) A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

    • Shrimp Saag

      $17.00

      Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.

    • Lamb Saag

      $17.00

      Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.

    • Shrimp Makhni

      $17.00

      Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s.

    • Lamb Makhni

      $17.00

      Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s.

    • Shrimp Korma

      $16.00

      The word “korma” is derived from Urdu Korma or Kormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (????? in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to…

    • Chicken Korma

      $16.00

      The word “korma” is derived from Urdu Korma or Kormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (????? in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to…

    • Fish Vindaloo

      $16.00

      A “vindaloo”, a standard element of Indian cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”) A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

    • Chicken Makhni

      $16.00

      Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s.

    • Chicken Malabar Masala

      $15.00

      Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to…

    • Chicken Vindaloo

      $15.00

      A “vindaloo”, a standard element of Indian cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”) A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

    • Chicken Saag

      $15.00

      Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.

    • Vegetables Korma

      $14.00

      The word “korma” is derived from Urdu Korma or Kormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (????? in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to…

    • Paneer Korma

      $14.00

      The word “korma” is derived from Urdu Korma or Kormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (????? in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to…

    • Vegetable Malabar Masala

      $14.00

      Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to…

    • Vegetable Vindaloo

      $14.00

      A “vindaloo”, a standard element of Indian cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”) A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

    • Corn Saag

      $14.00

      Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.

    • Vegetable Saag

      $14.00

      Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.

    • Paneer Saag

      $14.00

      Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.

    • Vegetable Makhni

      $14.00

      Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s.

    • Paneer Makhni

      $14.00

      Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s.

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