Aanch Menu

Layered naan flavoured with garlic and green coriander leaves.

Plain naan topped with butter.

Layered naan flavoured with green chilies and coriander leaves.

Whole meal bread stuffed with potatoes.

Plain flour bread stuffed with cheddar cheese.

Layered naan flavoured with green chilies, garlic and coriander.

Whole wheat flour bread baked in the tandoor with butter.

Layered naan filled with mince lamb, onion and green chili.

Layered whole wheat flour bread, crispy golden brown baked with butter.

Naan stuffed with almonds, sultanas and coconut cooked in clay oven.

Delicious combination of potato and green aromatic fenugreek leaves and hand crushed spices.

Spicy Indian stir-fried okra tossed with garlic, green chilly and onions.

It is prepared with specially made dumplings from fine paste of cottage cheese, nuts cooked slowly with gravy of tomato, cashew nuts paste, mild spices a dash of cream and saffron.

Succulently cooked cottage cheese cubes in a smooth sauce of tomatoes and cream, which is lightly spiced with a hint of tang and sweetness.

Harmonious combination of yellow lentils tempered with homemade Punjabi tadka of cumin seeds, curry leaves, tomatoes, garlic, ground spices, a bit of butter and topped with green-coriander.

Cottage cheese cooked in fenugreek leaves with the dash of cream.

Curry from the city of Kolhapur, vegetables in a thick spiced gravy.

Classic Punjabi curry of paneer and green peas simmered in tomato, onion and spicy masala.

Originating from the royal kitchens, Shahi Paneer is prepared using a lot of curd or yoghurt and dry fruits, which mainly includes cashews and almonds. The most peculiar thing about Shahi Paneer is the use of spices and cream in it along with kewra water, which brings an aroma to it that can make your mouth water.

A dish with its roots from Champaran Bihar, specially for vegetarians made with marinated soy chaap in mix of mustard oil and ghee, ginger, garlic, onions with a paste of spices.

The extremely popular chefs special exists in our menu since our inception, its specialty is in the unique blend of gravies gently cooked with freshly chopped capsicum, sliced onion and dice of homemade cottage cheese.

Mixed vegetables cooked in an aromatic onion, tomato masala.

Assorted garden fresh vegetables delicately cooked with aromatic blend of spices fresh mint and tomatoes.

Signature Dish. Half cut potato filled with chopped cottage cheese and herbs, tenderly cooked in mild spice curry and cream.

Paneer curry with onion and capsicum cooked in onion, garlic gravy topped with fresh cilantro.

Paneer tossed in spicy cashew tomato gravy that is cooked with sautéed onions.

Butter paneer is a rich creamy curry made with paneer, spices, onions, tomatoes, cashews and butter.

Mushroom and peas curry cooked in spicy and tangy onion, tomato masala flavoured with Indian spices.

This world renowned Indian black lentil dish is delicately cooked overnight in its own soup retaining all the nutrition with the traditional Bukhara way on charcoal tandoor its fine texture comes from a low simmer in passive heat all night with handpicked whole spices and garlic, then finished with fresh tomatoes, ginger and dash of cream.

Zeera aloo is a classic North Indian dish. It is a delicious combination of potatoes and cumin made with hand crushed spices.

Spicy and flavourful vegetarian dish from Kolhapur featuring paneer cooked in a rich, spicy gravy.

North Indian style cottage cheese with tomato, onion, capsicum and special kadhai masala prepared by chef.

Mushroom tossed with red chilies, fresh tomato, capsicum, garnished with fresh coriander.

Soft paneer sandwiches are filled with aromatic nut & spice mixture, later fried until crispy and served with a luxurious gravy.

Navratan korma is a rich, luxurious curry dish made with mixed vegetables and a lot of dry fruits.

Mushroom cooked with fenugreek leaves, green peas and cream in a rich, sweet and creamy curry.

Its deliciousness arises from its simplicity and natural flavours when fresh green spinach is slowly cooked with cubes of cottage cheese, whole spices, garlic and tempered with cumin seed, tomato and onion tadka.

Chickpeas cooked in special masala with onion, ginger and coriander.

Roasted paneer, bell peppers and onions in a spicy onion and tomato gravy.

Saffron flavoured basmati rice cooked with cardamom, cloves, cinnamon and bay leaves.

Rice fragranced steamed basmati rice.

Garden fresh vegetables cooked with basmati rice in sealed handi.

Tender boneless chicken cooked with basmati rice and whole sweet spices, saffron and red chilli.

Tender pieces of lamb cooked with basmati rice and whole spices of cardamom, cinnamon, cloves.

Basmati rice cooked with cumin seeds and curry leaves.

Flavoured Basmati Rice cooked with green peas.

Basmati rice cooked with mustard seeds, curry leaves and coconut.

Chicken marinated in yoghurt, infused with Indian Spices.

Crispy fried chicken served with sriracha sauce.

Fried fish served with onion, capsicum and flavoured with Schezwan sauce.

2 pieces each of chicken tikka, Crispy chicken ribs, , Lamb chops, Seekh kebab and chilli chicken.

Boneless chicken cubes marinated in yogurt with korma sauce, pepper spices cooked in clay oven.

Minced lamb tenderloin blended with spices, herbs and paste of onions, Ginger and garlic. Baked to perfection on a skewer in clay oven.

Named after the city where it is originated, famous north Indian fish coated with specially mixed flour and secret spices, crispy fried to the perfection.

Boneless chicken cubes marinated in yoghurt with spices cooked in Clay oven served with pineapple chutney.

King prawns marinated with mild spices and garlic, cooked in slow fire clay oven.

Succulent herb-roasted Lamb chops marinated with tempered yoghurt, hand crushed spices, fennel and Kashmiri chilli paste, Glazed in slow fine clay oven.

Crispy pastry wrapped and fried mashed lentil patties, diced potatoes & chickpeas that are opped with chaat sauces.

Crisp fried sphere filled with flavored water containing tamarind, sugar, spices, mint and chickpeas.

Deep fried potato patties dipped in natural yoghurt/ chickpea, curry with mint and tamarind sauces

Soft fried balls of lentil batter dipped in cool and sweet yoghurt with tamarind sauce

Battered palak served with natural yogurt, diced potatoes & chickpeas that are topped with chaat sauces

Spicy chole and samosa served with yogurt and chutney.

Yoghurt with small round puffs of green flour. flavoured with roasted cumin.

Fresh garden vegetables served on a bed of lettuce with lemon and green chill.

Served with green chilies and lemon juice.

Heirloom tomatoes, avocados, Spanish onions, dukkha potatoes with goddess dressing.

Mildly spiced yoghurt with chopped cucumber. tomatoes & green chilies.

Roasted peanuts mixed with diced onions, tomatoes, and coriander, typically includes a blend of spices and a hint of lemon.

Chickpea curry with a tantalizing blend of spices

Scrambled eggs traditionally prepared with onions, tomatoes, green chilies, and a blend of spices, garnished with fresh cilantro.

Roasted paneer and pineapple marinated with creamy yogurt served with garlic pepper cream

Avocado, chickpea, puffed rice mixed with sev and chutneys served in crispy shell

Served with jalapeno cream and sesame seeds

Potato cups stuffed with a combination of nuts and spices and baked in tandoor served with homemade chutney

Marinated soya chaap is cooked into creamy and mildly spiced sauce

Soya chaap marinated in yogurt and picking spices cooked in tandoor

Fresh mushroom stuffed with fresh veggies and cottage cheese

Crispy cheesy rolls served with mint, coriander pesto and mango chili chutney

Roasted cottage cheese marinated with mildly spiced harissa and yogurt served with homemade dip

Chettinad food from Tamil Nadu is known to be spiciest cooking in India. Chicken thrown with southern flavours and coconut taste, this is delicious and must try chicken curry.

Chicken curry with onion and capsicum cooked in garlic onion gravy topped with fresh cilantro.

Boneless chicken mariland pieces cooked in spicy gravy. Best if you are taking the challenge to take your taste buds to next level.

Hot. Boneless chicken mariland pieces cooked in spicy gravy. Best if you are taking the challenge to take your taste buds to next level.

Chicken cooked in fenugreek leaves with a dash of cream.

Patiala royal kitchen recipe stealed by our chef and served on to your plate.

Delicious boneless chicken with onion and shahi sauce.

Specially Marinated chicken tikka pieces slowly cooked in special gravy with a bit of butter and topped up with cream.

Strips of chicken breast pieces cooked in a blend of gravy with onion, capsicum, few dices and topped up with green coriander.

A delicious diced chicken with spices and tempered with vindaloo sauce.

Baby Chicken breast slowly cooked with a home recipe of whole spices, battered yoghurt and red onions. A simple chicken curry that otherwise is hard find as mostly it is overdone and decorated.

Marinated chicken cooked in a onion, tomato based gravy spiced up with freshly ground Kolhapur masala.

Tender pieces of boneless chicken breast and spinach leaves simmered in an onion-tomato gravy made with creamy cashews.

Medium. A popular authentic lamb curry.

Hot. A delicious goan speciality seasoned with spices and vindaloo sauce.

Puran Dhabha is the only restaurant in Ambala who used to serve goat to truckies 800kg a day.

Medium. Diced lamb cooked with a mixture of spices and spinach sauce.

Medium. Diced Lean lamb tossed with red chili, fresh tomato, capsicum, roasted keema.

A dish with its roots from Champaran (Bihar), meat is marinated in mix of mustard oil and ghee, ginger, garlic, onions with a paste of spices.

Mughlai styled tendered lamb pieces cooked in cashew nuts and creamy sauce.

Overnight cooked lamb shank served in rich Mughlai gravy garnished with fresh coriander and Laccha onion.

Hot. Lamb cubes cooked with mustard seeds and coconut milk in a hot sauce.

Laal Maas is a fiery Rajasthani mutton curry. Lamb cooked in a variety of masalas with a burst of red chilis, garnished with coriander leaves and a good amount of ghee.