Wei Jie Yin Du Can Ting

Boneless chicken thigh pieces marinated in Punjabi spices and grilled in a clay oven (tandoor). Smoky, savory, and tender with a char from the grill. Typically served as an appetizer with mint chutney.

A whole chicken marinated in yogurt and spices, then roasted in a tandoor. Smoky, flavorful, and reddish in color from the spices. Served with bone-in, perfect for sharing.

A half portion of tandoori chicken marinated in yogurt and spices. Roasted in a clay oven for a smoky flavor and charred exterior. Juicy and savory.

Creamy chicken kebabs marinated with cashew nut paste, cream, and mild spices. White in color, very tender, and rich in flavor. A milder alternative to spicy tikkas.

Minced lamb meat mixed with spices, molded onto skewers, and grilled. Juicy, cylindrical kebabs with a robust, spiced meat flavor. Often eaten with naan or mint sauce.

Fish fillets marinated with ajwain (caraway seeds) and spices, then grilled. The caraway gives a distinct aromatic flavor that pairs well with fish. Smoky and tender.

Large prawns marinated in spices including caraway seeds and red chili, then grilled. Smoky, slightly spicy, and succulent. A premium seafood appetizer.

A classic North Indian dish featuring grilled chicken in a creamy, tomato-based sauce. Rich, buttery, and mildly sweet. Best enjoyed with naan or rice to scoop up the sauce.

Chicken curry prepared with a large amount of onions ('do pyaza' means two onions). Savory and slightly sweet from the onions. Semi-dry consistency.

Chicken cooked in a smooth, green spinach gravy. Earthy, savory, and nutritious. The spinach sauce is thick and mild to medium spiced.

A rich chicken dish combining chicken pieces with a minced chicken (keema) gravy. Highly textured and very meaty. Deeply spiced and satisfying.

Chicken cooked in a creamy white gravy flavored with fenugreek leaves (methi). Nutty, creamy, and aromatic with a slight bitterness from the fenugreek. Mild and rich.

A spicy and tangy Goan curry made with vinegar and red chilies. Sharp, sour, and fiery hot. Typically eaten with rice to balance the heat.

Chicken cooked in a wok (kadai) with bell peppers and onions in a tomato-based gravy. Robust, spicy, and flavorful with visible vegetable chunks.

A hearty dish combining lamb chunks with lentils. Savory, thick, and comforting, similar to a meat stew. Rich in protein and flavor.

Lamb cooked in a thick spinach puree seasoned with Indian spices. The spinach provides an earthy base for the rich meat. Also known as Saag Gosht.

Lamb pieces cooked in a rich gravy made with minced lamb. Intense meat flavor with complex spices. A heavy and satisfying main course.

Lamb curry prepared with vinegar and hot spices. Known for its intense heat and sour tang. A bold dish for those who enjoy spicy food.

A traditional slow-cooked stew with bone-in mutton. The gravy is rich, smooth, and deeply flavored from the bone marrow and spices. Historically a breakfast dish for royalty.

Chunks of grilled fish served in a spiced tomato and onion sauce. Smoky from the tandoor and tangy from the masala. A popular way to enjoy fish with Indian flavors.

A fish curry from the Punjab region, known for its robust spices. The gravy is typically rich and savory. Goes well with rice or roti.

Tandoori-grilled prawns cooked in a spiced tomato-onion gravy. The prawns are smoky and juicy, coated in a thick, flavorful sauce.

Prawns cooked in a traditional Amritsari style masala. Spicy and aromatic, highlighting the natural sweetness of the prawns.

A dry stir-fry of potatoes and cauliflower seasoned with turmeric and spices. Simple, comforting, and savory. A staple vegetarian dish.

Mixed seasonal vegetables cooked in a spiced onion-tomato gravy. Colorful and healthy, with a balanced savory flavor.

Smoked eggplant mashed and cooked with spices, onions, and tomatoes. Smoky, soft, and savory. Often called Baingan Bharta.

Mushrooms cooked with plenty of onions in a semi-dry gravy. Earthy mushroom flavor enhances the sweet and spicy onion sauce.

Cubes of paneer (Indian cottage cheese) in a rich, buttery tomato sauce. Creamy, mildly sweet, and very popular. Similar to butter chicken but vegetarian.

Paneer cooked with bell peppers and onions in a kadai (wok). Spiced with coriander seeds and dried chilies. Semi-dry and flavorful.

Grilled paneer cubes served in a spicy, creamy tomato gravy. Smoky from the grilling and rich from the sauce.

Cubes of mild paneer cheese served in a smooth, green spinach puree. Savory, creamy, and mildly spiced. A very common and loved vegetarian dish.

Fried dumplings made of potato and paneer served in a rich, creamy white gravy containing cashews. Sweet, nutty, and very indulgent.

Vegetarian dumplings (kofta) served in a spinach-based gravy. A variation of Malai Kofta with the earthy taste of spinach.

A special set menu for two people. Includes appetizers, main curries (chicken and vegetarian), breads, and rice. Offers a complete meal with variety.

A set menu designed for four people. Features a range of dishes including tandoori chicken, fish curry, vegetable dishes, various breads, and rice.

A grand feast for six people. Includes multiple appetizers like kebabs and fish tikka, followed by diverse meat and vegetarian curries, assorted breads, and rice.