India Gate

Spiced grilled chicken wrapped in a thin, soft flatbread called Rumali Roti ('handkerchief bread'). The filling is savory and slightly smoky. A popular on-the-go snack, similar to a wrap or burrito.

Cubes of paneer (Indian cottage cheese) marinated in a green paste of mint, cilantro, and spices, then grilled in a tandoor oven. It has a fresh, herbaceous flavor with a smoky char and soft, chewy texture. Served as an appetizer.

A wrap featuring chicken marinated in pickling spices ('achar'), giving it a tangy and spicy kick. Enclosed in soft flatbread. flavorful and zesty, served with a cooling mint sauce.

A vegetarian kebab where spiced minced vegetables are wrapped in a layer of paneer (cottage cheese) and grilled. 'Makhmali' means velvety, indicating a smooth, soft texture. Mildly spiced and creamy.

Grilled pieces of marinated mutton (goat meat) wrapped in thin flatbread. The meat is savory and spiced. A hearty and convenient snack served with mint sauce.

Minced vegetables and paneer molded onto skewers and grilled in a tandoor. Smoky, savory, and soft. A vegetarian version of the traditional meat seekh kebab.

Indian-style chicken fritters. Marinated chicken pieces are coated in a spiced chickpea flour batter and deep-fried until crispy. Savory and crunchy outside, juicy inside.

Green vegetable patties made from spinach, peas, and potatoes, lightly spiced and pan-fried. Crispy on the outside and soft inside. Healthy and flavorful, typically dipped in mint chutney.

Fish fritters made by coating marinated fish fillets in a chickpea flour batter and deep-frying. Crispy, golden, and savory. A popular seafood snack.

Baby potatoes marinated in yogurt and tandoori spices, then roasted in a clay oven. They have a smoky, charred exterior and a tender interior. Spicy and tangy.

Classic Indian appetizer consisting of paneer (cottage cheese) cubes marinated in spiced yogurt and grilled. Smoky, savory, and slightly tangy. Served with grilled vegetables like onions and peppers.

Stuffed potatoes roasted in a tandoor. 'Angara' implies a hot, charcoal-smoked flavor. The filling adds richness and texture. A spicy and hearty vegetarian starter.

Indo-Chinese dish featuring fried fish tossed in a spicy, tangy chili sauce with vegetables. It is dry (not saucy), making it a perfect finger food or appetizer. Savory with a heat kick.

Strips of fish fillet breaded and deep-fried until golden brown. Crunchy on the outside and tender inside. A universally loved snack, often served with a dipping sauce.

Prawns stir-fried in a spicy chili sauce with onions and peppers. The 'dry' style means the sauce clings to the prawns rather than being soupy. Spicy, savory, and seafood-rich.

Dumplings filled with spiced minced goat meat. Can be ordered steamed (soft), fried (crispy), or 'Kurkure' (extra crunchy coating). Served with a spicy dip.

Vegetable dumplings that are marinated in tandoori spices and grilled. The 'Kurkure' label implies they may also have a crunchy texture. Smoky and spicy fusion dish.

Chicken dumplings marinated in yogurt and spices, then grilled in a tandoor. Flavorful with a smoky char. Served with a crunchy 'Kurkure' texture.

Dumplings filled with mixed vegetables. Available steamed, fried, or with a crunchy coating. A popular Himalayan street food.

Dumplings stuffed with spiced paneer (cottage cheese). Soft and savory filling. Best enjoyed with spicy chili chutney.

Minced chicken dumplings seasoned with onions, garlic, and ginger. Juicy and savory. Choose from soft steamed, crispy fried, or extra crunchy versions.

Paneer (cottage cheese) cooked in an Indo-Chinese style gravy. You can choose the flavor profile, ranging from spicy Schezwan to savory Hot Garlic. Eaten with fried rice or noodles.

Mixed vegetables stir-fried in a Chinese-style sauce. Choose your preferred sauce base. Crunchy, savory, and flavorful.

Fried vegetable balls simmered in a soy-based brown sauce with garlic, ginger, and green chilies. Savory, salty, and slightly tangy. A staple Indo-Chinese dish.

Chicken curry cooked in a 'handi' (wide-mouthed pot). The sauce is rich and creamy, made with yogurt and spices. Tender and aromatic.

A classic chicken curry with a thick, spiced gravy made from tomatoes and onions. Savory with moderate heat. Great with roti or rice.

Standard home-style chicken curry. The gravy is typically thinner than masala, flavored with ginger, garlic, and garam masala. Comforting and savory.

A famous Punjabi dish created by Chef Beli Ram. It features chicken cooked with coriander seeds, ginger, and yogurt, resulting in a rich, deeply spiced flavor.

Chunks of goat meat simmered in a creamy, spiced spinach gravy. The dish is savory, mildly spiced, and has a smooth, rich texture from the spinach and cream.

Pre-grilled mutton pieces tossed on a flat griddle (tawa) with a thick, spicy onion-tomato masala. Intense flavors with a semi-dry consistency.

Ground goat meat (keema) cooked with green peas (matar). A savory, spiced dish with a granular texture. Rich in protein and flavor, typically eaten with flatbreads.

Goat meat cooked in a wok-like pan (kadhai) with bell peppers and onions. The sauce is thick and spiced with coarsely ground coriander and dried chilies.

A signature Kashmiri dish featuring goat meat braised in a gravy flavored with aromatic spices like fennel and Kashmiri red chilies. It has a deep red color and a rich, aromatic taste without being overly hot.

Slow-cooked goat meat curry prepared in a clay pot (handi). The slow cooking ensures the meat is very tender and the gravy is rich and flavorful.

A Punjabi-style fish curry. Fish fillets are cooked in a spicy, tangy tomato-onion gravy. Flavorful and aromatic, representing the cuisine of Amritsar.

A lighter fish curry featuring fillets in a prominent tomato sauce. The taste is savory with a refreshing tangy kick from the tomatoes.